Cilantro Lime Empanada Sauce Recipes

CUBAN PICADILLO EMPANADA AND CILANTRO CREAM SAUCE

Cuban Picadillo Empanada and Cilantro Cream Sauce image

Provided by Tyler Florence

Time 2h25m

Yield 20 servings

Number Of Ingredients 29

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces ground turkey
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 teaspoon dark chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 clove garlic, finely chopped
1 small yellow onion, finely diced
1/2 medium green bell pepper, finely diced
1/2 cup tomato puree
1/4 cup raisins
1 tablespoon capers
7 Castelvetrano olives, pitted and chopped
2 sprigs thyme
1 bay leaf
1 lime, juiced
1 1/2 cups all-purpose flour, plus more for dusting
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg
Butter, for greasing
1 cup Mexican crema or sour cream
1/4 cup finely chopped fresh cilantro
1/2 lime, juiced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the filling: Heat the oil in a large saute pan set over medium-high heat. Add the turkey and sprinkle with salt and pepper. Cook, stirring to break up the turkey, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the turkey to a bowl and keep the fat in the pan. Add the chili powder, coriander, cumin, garlic, onions and bell peppers, and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan and stir to incorporate. Add the tomato puree, raisins, capers, olives, thyme and bay leaf, and cook until all of the flavors come together and the liquid is absorbed, about 10 minutes. Season with the lime juice, salt and pepper. Cool the filling completely.
For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
Lightly flour a rolling pin and a clean surface. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
For the sauce: In a small mixing bowl, add the crema, cilantro and lime juice. Mix thoroughly and season with salt and pepper.
Preheat the oven to 375 degrees F. Grease a baking sheet.
Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until the empanadas are golden brown, 30 minutes.

CILANTRO SAUCE FOR CHILEAN EMPANADAS

Cilantro Sauce for Chilean Empanadas image

I learned to make empanadas over 25 years ago from a Chilean friend. It's the empanada recipe that has beef, onions, garlic, hard-boiled eggs, raisins, etc. While I could find similar recipes for the empanadas on RecipeZaar, I could not find one for the sauce that you pour inside the empanada after baking it, and before eating it. And well...............that's just a shame! So I thought I'd post the one I was taught to make. After making this batch, I pour smaller servings into individual little bowls so each person can spoon a little sauce into their empanada before every bite. Please feel free to tweek according to taste. Also, we think this sauce tastes better the next day after making it. Enjoy!

Provided by GarlicQueen 1

Categories Sauces

Time 15m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 bunches cilantro
1 -2 bunch green onion
garlic, lots
2 tablespoons oil
2 tablespoons lemon juice (approximately 1/2 lemon)
hot water
hot sauce

Steps:

Chop cilantro and green onions.
Mince garlic.
Put chopped cilantro, green onions and minced garlic in a bowl.
Add oil and lemon juice.
Pour hot water over all to cover. (like the consistency of thick soup).
Add hot sauce to taste.
Add more lemon juice to taste if needed.
Let sit for about 5 minutes to soften vegetables.

Nutrition Facts : Calories 50, Fat 4.6, SaturatedFat 0.6, Sodium 7.8, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 0.6

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