Mexican-Style Empanadas with Chipotle Ranch Recipe
For the Filling:
1 tablespoon olive oil
½ cup diced yellow onion
½ cup corn kernels
½ cup diced red pepper
½ cup diced poblano pepper
½ pound loose chorizo sausage
½ pound ground beef
½ teaspoon each chili powder, oregano, cumin and salt
2 cups of shredded cheddar cheese
For the Shells:
2 cups corn flour
1 ½ cups water
1 teaspoon salt
2 tablespoons vegetable oil
For the Ranch:
2 finely minced chipotles in adobo sauce
1 cup of ranch dressing
In a large saute pan on high heat add in the olive oil and cook together the onions, corn, peppers, sausage, ground beef and spices until the meat is browned and cooked through. Remove and chill completely.
Next add the flour, water, salt and vegetable oil to a bowl and use your hands to combine. Roll 12 individual balls and one at a time place them on the Holstein empanada shell maker and using your fingertips, form them to the correct size.
Next place a small amount of cheese and chilled meat filling in the center and fold over and pinch tight the edges. Repeat until all of the corn flour balls are done.
Place the completed empanadas in the Holstein Empanada maker 4 at a time and cook them until they are browned and crispy. Slightly cool on a rack before serving
To make the ranch sauce simply whisk together the finely minced chipotles and ranch dressing until combined and serve the cooked empanadas with it.