DinnerPlantains and Soyrizo Empanadas
(recipe below)
Arroz con Gandules
(Rice with Pigeon Peas, adapted from this recipe from Tyler Florence, just swap out with veg stock)
Salad with Tostones
Oh, those empanadas were tasty! Harina precocida has become my new best friend ;)
Also, we had the achiote/annato seeds, so we made the oil (aceite de achiote) that gave the rice it's beautiful orange color.
Plantains and Soyrizo Empanadas
(makes 16 empanadas)
Filling
1 plantain (yellow), diced
1/2 package of soyrizo sausage
1/2 onion, sliced
2 cloves garlic, minced
canola oil
Empanada dough
2 cups instant cornmeal (harina precocida)
2 cups warm water
salt
Canola Oil for deep-frying
In a large bowl add the cornmeal and salt, and slowly add the warm water, mixing with your hands as you go. Knead the cornmeal into a (sticky) dough, wrap in plastic and put in the fridge for 10-15 minutes.
Heat a pan to medium high, add some canola oil, and cook the onions and garlic, until just starting to brown. Remove from the pan and set aside. Add some more oil and repeat with the soyrizo and finally the plantain. Combine all the ingredients in the pan and stir. Remove the mixture from the pan and set aside.
Remove the dough from the fridge and lay on a large sheet of plastic wrap. Cover the top with a large sheet of plastic wrap (trust me on this -- the dough is very sticky and fragile at this point). Roll the dough out to 1/8" thickness with a rolling pin. Cut the dough into rounds with a large (4-5") cookie cutter. Don't try to move them yet. Add the filling and CAREFULLY flip the dough over using the plastic wrap -- put your hand underneath and flip it if possible. Seal the edges with a moistened fingertip. Remove gently and set aside. Take unused dough and repeat the process until all the dough is used up.
Heat the canola oil to 375F and deep fry the empanadas about 3 minutes per side until golden.
Serve with Chipotle Aioli (1 diced chipotle en adobo mixed with 1/4 cup vegenaise and salt to taste)
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