Empanadas de Amarillo con Pollo y Hoja Santa
Antojitos & The Masa Life: Street Food at Home
For those who grew up in Mexican households in the States, the scent of toasted corn masa on a hot comal is the definitive aroma of home. In Oaxaca, an empanada isn't a baked pastry pocket—it is a massive, hand-pressed corn tortilla cooked to a blistered crisp right on the griddle. Stuffed with tender shredded chicken, the complex anise notes of Hoja Santa, and a vibrant yellow mole thickened unapologetically with corn masa, this is a cornerstone of the masa life. It is engineered to ooze, caramelize on the cast iron, and transport you straight to the Central Valleys, perfectly adapted for a Wednesday night without losing an ounce of its soul.
Before you start
Make the mole on a Sunday to save your sanity on a weeknight.
The mole actually improves in flavor as it sits in the fridge, leaving only the masa mixing, pressing, and cooking for a Wednesday night.
Use a store-bought rotisserie chicken to drastically reduce your prep time.
Shredding a high-quality cooked bird allows you to skip poaching and focus entirely on mastering the masa and the comal.
Ingredients
- dried guajillo chiles5 large
- dried ancho chile1 med
- roma tomatoes3 med
- tomatillos3 med
- white onion1/2 large
- garlic cloves4 med
- pork lard or neutral oil1 tbsp
- high-quality chicken broth3 cup
- cumin seeds1/2 tsp
- whole cloves3 small
- whole allspice berries3 small
- black peppercorns5 small
- dried Mexican oregano1 tsp
- masa harina1/4 cup
- warm chicken broth1/2 cup
- masa harina2 1/2 cup
- warm water or chicken broth2 cup
- kosher salt1 tsp
- cooked shredded chicken breast2 cup
- fresh hoja santa leaves or fresh cilantro1/2 cup
Method
- 01
Roast the aromatics on a dry, hot cast-iron skillet.
Lay the tomatoes, tomatillos, onion wedges, and unpeeled garlic on the skillet until soft and blistered, peeling the garlic once cool enough to handle.
- 02
Toast the dried chiles and whole spices to wake up their essential oils.
Press the guajillo and ancho chiles flat in the skillet for 10 to 15 seconds per side until fragrant, then soak in hot water for 15 minutes; briefly toss the whole spices in the hot pan.
- 03
Blend the soaked chiles, roasted vegetables, and spices into a smooth puree.
Combine them in a blender with one cup of the chicken broth, processing on high until perfectly silky.
- 04
Fry the chile puree in hot lard to deepen its flavor and color.
Heat the lard in a pot over medium heat, pour in the puree to let it sizzle and fry for five minutes, then stir in the remaining two cups of chicken broth and bring to a simmer.
- 05
Whisk together the masa slurry and stir it into the simmering mole.
Whisk a quarter cup of masa harina with a half cup of warm broth until completely smooth, then slowly stream it into the mole to thicken it into a velvety gravy before simmering for 15 minutes.
- 06
Knead the remaining masa harina, salt, and warm water into a soft dough.
Slowly mix the liquid into the masa, kneading for three to five minutes to activate the starches until the dough feels like soft Play-Doh, then divide into golf-ball-sized portions.
- 07
Press the masa into an oval and lightly cook one side on the hot comal.
Using a plastic-lined tortilla press, flatten a masa ball into a thin six-inch oval, lay it on a preheated cast-iron skillet, and flip it after exactly 30 seconds when the edges begin to dry.
- 08
Fill the empanada with the mole, chicken, and herbs directly on the skillet.
Spread a spoonful of the thick yellow mole on one half of the tortilla, top with shredded chicken and a torn piece of Hoja Santa or cilantro, then fold the empty half over and press the edges to seal.
- 09
Cook the folded empanada until the masa is fully cooked and charred in spots.
Let it crisp on the skillet for four to five minutes per side, allowing the mole to slightly breach the seal and caramelize beautifully on the cast iron.
Notes
The masa slurry is the crucial abuela secret to a proper yellow mole.
Thickening the mole with corn masa transforms it into a rich gravy that stays trapped inside the empanada without making the dough soggy.
Do not use dried Hoja Santa under any circumstances.
Dried leaves taste like dust and lose all their volatile oils; if you cannot find fresh Hoja Santa, a generous handful of fresh cilantro is completely authentic and widely used in Oaxaca.
From Oaxacan Roots.