| While studying in Ecuador, I had the honor of being invited into Elva Ortiz’ cocina, her kitchen, what she calls her sacred temple. She works with positive energy in the cooking of every meal. Elva is an indigenous woman elder, herbalist, and shaman of the Cotopaxi tribe. She is an amazing cook and teacher. |
Fried Queso Blanco Empanadas with Blackberry Honey Syrup
Really exceptional.
For Filling:
1 medium onion, finely minced
2 or 3 cloves garlic, minced
oil for saute
10 -12 oz. queso ranchero, shredded (white Mexican cheese)
or a combination of crumbled feta and sharp white cheddar
Saute onion and garlic until lightly browned and fragrant.
Let cool. Toss with queso.
Empanada Dough:
3 cups flour
1 1/2 tbsp. baking powder
1/2 tsp. salt
1 1/4--1 1/2 c. warm water
2 quarts vegetable oil -- for frying
Heat oil in a deep pot. Stir flour, baking powder and salt in a large mixing bowl. Add warm water in small amounts and knead dough
until soft but not sticky. Sometimes more flour or water will be kneaded. Cover bowl and let stand for about 15 minutes. Pull off small
egg sized balls of dough and roll into rounds about 1/4 inch thick. Place a couple tablespoons of filling on lower half of dough, fold
over dough and pinch shut. Finish remainder of empanadas, then, before they are dropped into the hot oil, decoratively twist the
edge of each. Fry until golden on one side, then gently flip and fry the other side. Serve hot with Blackberry Honey Syrup (Arrope de
Mora.) See Chapter Two: Air for this recipe thanking the bees.
Really exceptional.
For Filling:
1 medium onion, finely minced
2 or 3 cloves garlic, minced
oil for saute
10 -12 oz. queso ranchero, shredded (white Mexican cheese)
or a combination of crumbled feta and sharp white cheddar
Saute onion and garlic until lightly browned and fragrant.
Let cool. Toss with queso.
Empanada Dough:
3 cups flour
1 1/2 tbsp. baking powder
1/2 tsp. salt
1 1/4--1 1/2 c. warm water
2 quarts vegetable oil -- for frying
Heat oil in a deep pot. Stir flour, baking powder and salt in a large mixing bowl. Add warm water in small amounts and knead dough
until soft but not sticky. Sometimes more flour or water will be kneaded. Cover bowl and let stand for about 15 minutes. Pull off small
egg sized balls of dough and roll into rounds about 1/4 inch thick. Place a couple tablespoons of filling on lower half of dough, fold
over dough and pinch shut. Finish remainder of empanadas, then, before they are dropped into the hot oil, decoratively twist the
edge of each. Fry until golden on one side, then gently flip and fry the other side. Serve hot with Blackberry Honey Syrup (Arrope de
Mora.) See Chapter Two: Air for this recipe thanking the bees.