Saturday, February 27, 2010

Empanadas w/Pineapple Vinegar Dipping Sauce, Chiles Rellenos, Avocado

Dinner 2/27

Empanadas w/Pineapple Vinegar Dipping Sauce

Chiles Rellenos


The empanadas (dough: 1 part boiled/pureed cassava, 2 parts flour, salt) were filled with mashed potato, corn, chipotle and Daiya) and shallow fried in oil until golden brown. These were so good, it was frightening. The Pineapple Vinegar made for a nice sweet and sour dipping sauce which made the empanadas even better, if that was possible ;)

The chiles rellenos were based on a @Rick_Bayless recipe -- Anaheim chiles (roasted, blackened skins removed), stuffed with refried black beans, soyrizo and Daiya, and wrapped in soaked corn husks, which were grilled to finish. The nice thing about these is you can make them ahead of time and stash them in the fridge until it's time to grill them.

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