First of all you need to prepare the dough. You need corn meal, called Harina de Maiz, not to be confused with Masa Harina, which is used for tortillas. P.A.N. or Goya are common brands. If you cannot find it, try italian polenta. There are instant versions available of both.
Prepare the corn meal according to the description on the package with water. Then add salt, grind and knead the dough to get a smooth texture.
Prepare the stuffing
1 green onion
2 small bell peppers
1 small onion
6 small sweet (not hot!) chilies (ají dulce)
2 cloves of garlic
chop these ingredients finely and sear them gently.
a small amount of broth
small slices of grilled chicken
Prepare the empanadas
Take a bit of dough, the size of a golf ball. Roll it in your hands and press it between 2 plastic bags using the chopping board.
Put a small amount of stuffing into the dough (not too much, you won’t be able to close it), fold it and press on the edges. Curl up the edges (for the good looks of your empanada! ;-)) and press them down gently.
Then fry your empanada in hot oil for about 4 minutes.
Prepare the salsa
Chop very finely:
1/2 bell pepper
6 sweet (non-hot) chilies (ají dulce)
1 small onion
6 table spoons of cilantro
1/2 - 1 cup Salsa de tomate (aka Ketchup)
1/2 cup vinegar
Salt and Sugar to taste
Try your empanada with a big amount of salsa!
Just a hint: its pretty hot and a bit messy, especially when you gesticulate wildly trying to cool your burned fingers holding an already sauce covered empanada. Just saying. :-D
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