Which is why you will most likely not hear me say 'empanada' out loud ever again. But my pronunciation of the word isn't really the point here.
The other day I went with Sean to the grocery store (Cermack Produce) up the block because we were out of 'shit tickets' (use your imagination here). The grocery store also happened to have eggs on sale for $0.99 (probably because most of the cartons had at least one broken egg). Well, the egg sale was enough to draw Sean's interest, and there he was rifling through every container of eggs trying to find one without a broken egg in it.
Boredom got the better of me, and I started looking at the freezer cases. It was then that I found the empanada 'discos' and decided I was going to make some.
So, last night after Luz and I had a 'business meeting' over beer, it was empanada time. Here's the recipe, and for fun, more things I can't pronounce.
Black Bean and Corn Empanadas
1 package Goya 'Discos Grandes', thawed (yeah, I'm not saying that out loud either)
1 large can black beans, mashed (frijoles negros)
1 can corn (maiz)
1 jalapeño, seeded and finely chopped
1/4 c. cilantro, chopped
1/2 c. finely shredded cheddar.
In medium mixing bowl, mix last five ingredients. Place a few tablespoons of the mixture in the middle of each round of dough. Fold over and crimp to seal. In a large skillet, or pot, heat a few inches of oil. Fry each empanada until golden brown, about 2 minutes each side.
The results were nice. The crust was crispy and flaky. The filling had just the right amount of heat from the jalapeño, and there was enough filling leftover for me to make a burrito for lunch.
I've got another package of the dough, and am probably going to try to come up with a dessert filling for them.
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