Empanadas de Amarillo con Pollo Deshebrado
La Despensa y El Comal
Shred meat from a supermarket rotisserie chicken, and forget the deep-fried, meat-stuffed crescents of Argentina or Colombia; Oaxacan empanadas demand pressed masa, toasted on a blistering comal and folded over a molten core of yellow mole and shredded chicken. To pull this off on a Tuesday night, trade elusive chilhuacle for earthy guajillo, swap rare hoja santa for fresh cilantro, and heat a cast-iron comal to bypass the multi-day grind of nixtamalization using quality masa harina, without sacrificing the foundational flavor of toasted corn. When that masa hits the hot cast iron, wait until the masa blisters, inhale the scent of blooming guajillo, and eat them standing up.
Before you start
Shred the chicken in advance.
If using a store-bought rotisserie chicken, break it down and shred the meat while it is still warm to save time.
Ingredients
- dried guajillo chiles5 large
- dried ancho chiles2 large
- tomatillos4 med
- Roma tomatoes2 med
- white onion1/2 med
- garlic3 clove
- whole clove1 small
- black peppercorns4 small
- ground cumin1/2 tsp
- dried Mexican oregano1 tsp
- rendered lard4 tbsp
- low-sodium chicken broth2 cup
- masa harina2 1/4 cup
- warm water1 1/2 cup
- cold water1/4 cup
- cooked shredded chicken2 cup
- fresh cilantro1 bunch
Method
- 01
Toast the dried chiles in a dry skillet before soaking them in hot water.
In a dry cast-iron skillet over medium heat, toast the guajillo and ancho chiles for about 30 seconds until fragrant, turning constantly to prevent burning. Transfer them to a bowl and submerge in hot water for 15 minutes to soften.
- 02
Roast the tomatillos, tomatoes, onion, and garlic until softened and charred.
In the same dry skillet, roast the tomatillos, Roma tomatoes, white onion, and garlic until blackened in spots and soft. This brings out the deep, rustic sweetness necessary to balance the heat of the chiles.
- 03
Blend the softened chiles, roasted vegetables, and spices into a smooth puree.
Transfer the soaked chiles, roasted vegetables, whole clove, black peppercorns, cumin, and Mexican oregano to a blender. Blend on high until incredibly smooth.
- 04
Fry the blended mole base in hot lard to deepen the flavor.
This process, known as guisar, is the grandmother's secret to cooking out the raw flavor of the chiles and caramelizing the tomato sugars. Heat two tablespoons of the lard in a pot until shimmering, carefully pour in the puree, and fry for 10 minutes until it darkens and smells intensely savory.
- 05
Simmer the mole with chicken broth and thicken it with a masa slurry.
Stir the chicken broth into the fried puree and bring to a gentle simmer. Whisk three tablespoons of the masa harina with the cold water to form a smooth paste, then whisk this slurry into the simmering sauce. Watch it transform into a glossy, thick gravy, then remove from the heat.
- 06
Knead the remaining masa harina, warm water, and lard into a soft dough.
In a large bowl, mix the remaining two cups of masa harina, the warm water, and the remaining two tablespoons of lard. Knead until it feels like soft, pliable play dough that doesn't crack at the edges, then roll into ping-pong-sized balls roughly two ounces each.
- 07
Press the masa into tortillas and toast one side lightly on a hot cast-iron skillet.
Heat your cast-iron skillet over medium-high heat. Press a ball of masa between two sheets of plastic in a tortilla press. Carefully peel off the plastic, lay the raw tortilla flat on the hot skillet, and cook for 1 minute just until the edges begin to dry.
- 08
Flip the tortilla, add the thickened mole, shredded chicken, and cilantro, then fold.
Flip the tortilla. Immediately spread a spoonful of the thick mole amarillo onto one half of the masa. Top with a handful of shredded chicken and a few generous sprigs of fresh cilantro. Fold the empty half over the filling, gently pressing the edges with a spatula to seal.
- 09
Cook the folded empanada until the exterior is deeply toasted and crisp.
Toast the sealed empanada for another 1 to 2 minutes per side. You want the masa deeply golden, slightly charred in spots, and incredibly crisp on the exterior to contrast the molten, fragrant filling. Serve immediately.
Notes
The golden rule of mole consistency.
The sauce must be thick enough to heavily coat the back of a spoon. If it is too thin, it will weep out and destroy the structural integrity of your toasted masa.
Masa hydration is critical.
If your masa dough feels dry or cracks severely at the edges when pressed, add a few more tablespoons of warm water and knead again until smooth.
Sourcing the fat.
If you cannot find good quality rendered pork lard, a neutral vegetable oil will work, but you will sacrifice a layer of deep, savory complexity that makes this dish sing.
From Cook Oaxacan in America.