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Issue link: https://www.e-digitaleditions.com/i/195987
prepared food focus Empanadas Potosinas (Vegetarian Empanadas with Chiles and Cheese) Yield: 12 empanadas • Prep time: 1 hour 20 minutes, plus chilling time Shelf life: cooked, 1 to 2 days; uncooked up to 3 days These mildly spicy, vegetarian empanadas have a colorful pepper-cheese filling flecked with red, yellow and green. The recipe is adapted from chef Ivy Stark's version of the turnovers as prepared by the women of San Luis de Potosí in Central Mexico. Vegetarian food is common throughout Mexico because meat can be expensive. Although Ivy makes fresh masa for her tortillas, without a tortilla press this dough is easier. For the dough: ½ cup cilantro leaves 9½ ounces all-purpose flour (approximately 2 cups) 2 teaspoons baking powder ½ teaspoon salt 2½ ounces chilled butter or vegetable shortening, cut in small cubes ¾ cup milk For the filling: 1 recipe Tomatillo–Pasilla de Oaxaca Salsa (see box) 2 tablespoons vegetable oil 2 ounces finely chopped white onion 1 tablespoon minced garlic 2 poblano chiles, roasted, peeled, seeded and julienned 1. Blanch the cilantro in boiling water for 30 seconds, shock in cold water, squeeze dry and mince. 2. In the bowl of a food processor, combine the flour, baking powder and salt. Pulse briefly. Add the cilantro and butter and pulse until the mixture resembles coarse meal. Add the milk and blend just until the mixture comes together. On a floured board, knead 4 or 5 times, gather into a ball, wrap in plastic wrap and refrigerate for about 30 minutes. Prepare the salsa. 3. In a large skillet over medium-high, heat 2 tablespoons of oil until hot; add the onion, garlic, poblanos, jalapeño and red and yellow peppers, and saute until limp; cool to room temperature. Transfer to a large bowl, stir in the requesón, queso Chihuahua, potato, epazote and costeño chiles. Season to taste with salt. 4. Divide the dough into 12 balls and roll on a floured surface into 5½- to 6-inch circles. Fill each with about 2 ounces of the pepper-cheese mixture. Lightly brush the edges with water and press to seal. Chill for 15 minutes. 5. In a skillet over medium-low, heat 1 to 2 tablespoons of oil. Saute the empanadas until golden, about 3 to 4 minutes per side, turning once. Remove and blot on paper towels. The empanadas may be kept briefly in a warm oven. Cool 4 to 5 minutes before serving. 6. If plating the empanadas, spoon ¼ cup of the salsa in the center of each plate and place the empanadas on top. Sprinkle with cotija, crema and any remaining epazote and serve. The salsa may also be packaged on the side. 1 jalapeño, seeded and minced 1 each red bell pepper and yellow bell pepper, roasted, peeled, seeds and membranes removed, and cut into strips 4 ounces requesón or ricotta 2 ounces queso Chihuahua or Monterey Jack cheese, grated 1 red potato (about 6 ounces), peeled, cut into ¼-inch cubes and fried until golden 2 tablespoons julienned epazote 2 costeño chiles, toasted and crumbled salt 2 tablespoons crumbled cotija, for garnish (optional) 2 tablespoons crema, for garnish (optional) Tomatillo–Pasilla de Oaxaca Salsa Yield: 1 quart 1¼ pounds tomatillos, husked, rinsed and quartered ½ tablespoon vegetable oil 5 medium cloves garlic 7 small pasilla de Oaxaca chiles, stemmed and seeded salt 1. In a small saucepan over medium heat, combine the tomatillos with enough water to fill half the pan, cover and cook until soft, about 10 minutes. Strain, reserving the liquid. 2. Meanwhile, in a heavy skillet over medium, heat the oil. Add the garlic and cook until soft and well-charred on all sides, 5 to 10 minutes. Transfer to the jar of an electric blender. 3. Add the chiles to the skillet and toast for 2 minutes per side. Remove, tear into pieces and add to the blender. Pour in some of the reserved cooking liquid, add a large pinch of salt and blend until smooth, adding more water as needed. Add the tomatillos, blend and taste to adjust the salt. Nutritional Data (per empanada): Calories: 210; Cholesterol: 20 mg; Sodium: 140 mg; Fat: 10 g; Dietary Fiber: 2 g. NOVEMBER/DECEMBER 2013 49