Onion Chipotle And Epazote Turnovers Recipes

CALDO TLALPEñO

Steps:

• To cook the chicken, place it in a stockpot with the onion and garlic clove, then cover it with the water and season with 1 tsp. of salt. You can also add parsley, cilantro, and celery to add more flavors to the chicken broth. Cover the stockpot and bring to a boil over high heat. Once the chicken has come to a boil, reduce the heat to simmer. Cook for about 45 minutes until the chicken is tender and easy to shred.
• Once the chicken is cooked, strain the chicken broth and set it aside to cool separately. Shred the chicken (when it is cool enough to handle) and set aside.
• Heat the oil at medium heat and add the carrots to the stockpot. Cook for about 5 minutes, stirring from time to time.
• While the carrots are cooking, place the tomatoes and garlic in your blender with one cup of the chicken broth. Process to form a smooth sauce. Set aside.
• Stir in the chopped onions with the carrots and cook for 2 minutes until they look transparent. After that, pour the tomato sauce in. Keep cooking for 8 more minutes.
• Add the reserved chicken broth, green beans, chickpeas, epazote, cilantro, and the shredded chicken. Gently simmer for 6 more minutes. Season with salt.
• To serve, ladle the shredded chicken, vegetables, and broth into bowls. Serve toppings like diced avocado, cheese, and Chipotles in small serving plates. Serve with warm corn tortillas and lime wedges to squeeze over the caldo.

BLAAK CHEESE AND SWEET ONION TURNOVERS

Steps:

• For the blaak onion jam: Caramelize the onions in the butter until tender and golden brown. Add salt and pepper to taste. Add the balsamic vinegar and cook until the vinegar thickens, about 1 hour. Add the syrup and cook until the mixture thickens, about 1 hour longer. Serve at room temperature. Keep in refrigerator for up to 1 week.
• For the turnovers: Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers. Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months. Preheat the oven to 325 degrees F. Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal. Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes.

ONION, CHIPOTLE, AND EPAZOTE TURNOVERS

Steps:

• 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium skillet, heat the oil over medium heat and cook the onion, stirring frequently until very soft and all juices have cooked away, about 10 minutes. Stir in the salt, chipotles, and epazote. Cook for 1 minute. Transfer to a plate and cool completely. 2. Preheat the oven to 400°. Place half of the reserved dough on a floured board and roll out thin. Cut into 4-inch circles. Gather the scraps and re-roll. Put 1 tablespoon of the filling on each circle and fold in half. Moisten the edges with water and crimp with a fork or fingers to seal. Place on an ungreased baking sheet. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Cool on a rack. Repeat rolling, filling, and baking with the remaining half of the dough. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN SAUSAGE TURNOVERS

Steps:

• 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium skillet, heat the oil over medium heat and cook the onion, stirring, until softened, about 3 minutes. Add the chorizo breaking it into small pieces and cook until brown and well done, 6 minutes. Transfer to a plate to cool completely. 2. Preheat the oven to 400°. Place half of the reserved dough on a floured board and roll it out thin. Cut into 4-inch circles. Gather the scraps and re-roll. Put 1 tablespoon of the filling on each circle and fold in half. Moisten the edges with water and crimp with a fork or fingers to seal. Place on an ungreased baking sheet. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Cool on a rack. Repeat rolling, filling, and baking with the remaining half of the dough. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SWEET ONION TURNOVERS

Steps:

• In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
• Gradually, add water, tossing with a fork until mixture forms a ball.
• Shape into a flattened ball; wrap in plastic wrap and refrigerate.
• In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
• Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
• In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
• Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
• Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
• Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.