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LOCATION: Recipes >> Mexican >> Empanaditas 01

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Empanaditas

2 beef tongues
2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp allspice
1 tsp vanilla
1 cup raisins
1 cup roasted and shelled pinyon nuts
2 tbs blackberry brandy

Cover well-washed tongues with water in a large kettle and simmer
until tender, about 1 hour. Cool and peel. Retain 1 cup of tongue
broth. Grind meat in a grinder and place in a large bowl. Add
remaining ingredients and mix well with hands, using tongue broth
to moisten. Let mixture stand while you prepare the pastry.


Pastry

5 cups flour
1 tsp salt
3 tbs sugar
3/4 cup shortening (part lard)
1/2 cup evaporated milk
1/2 cup water

Sift flour into a large bowl and add salt and sugar. Cut in
shortening. Mix in milk and water to form a soft dough. Knead
dough with hands for about 3 minutes. Form dough into balls about
1.5 inches in diameter. Roll out on floured board. Place 1 tsp.
of filling on half circle of dough, folding over other half circle
to enclose. Pinch edges of dough together to prevent filling from
leaking. Deep fry empanaditas a few at a time in moderately hot
oil (350F/175C) until golden brown, turning once. Drain on paper
towels. Makes about 4.5 dozen empanaditas.

Empanaditas taste best when eaten warm. They may be placed on a
cookie sheet and reheated in a 300-degree F oven.

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4 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
just like mom's, January 9, 2004 - 10:54 AM
Reviewer: d.archuleta from Denver, CO USA
my mom made these when i was a kid- i looked all over for this recipie- thanks!!!!!!!!!

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