Shrimp Empanadas with Chipotles, Tomatoes, and Cilantro Recipe

Shrimp Empanadas with Chipotles, Tomatoes, and Cilantro

from Mod Mex by Scott Lindquist and Joanna Pruess

Ingredients:

2 3/4 pounds dough (masa) for tortillas

3 tablespoons olive oil
2 cups diced yellow onion
2 tablespoons chopped garlic
2 cups seeded and diced plum tomatoes
2 to 3 canned chipotle chiles in adobo, chopped
2 pounds medium shrimp, peeled, deveined, chopped, and dried
1/2 cup chopped fresh cilantro leaves
1 tablespoon kosher salt

4 cups canola oil, for frying
Salsa Pasilla for dipping

This and many other wonderful recipes may be found in Scott Lindquist and Joanna Pruess's
Mod Mex
from Andrews McNeel Publishing

In these empanadas, the combination of shrimp and spicy-smoky chipotles is simply irresistible. This recipe makes a lot but I promise they'll all be eaten. Try to press as much water as possible out of the shrimp. The best way to do this is to chop the shrimp into small pieces, put them between layers of paper towels, and place a heavy weight on top for at least 20 minutes.

Prepare the dough and refrigerate.

Heat a large skillet over high heat. Add 2 tablespoons of the oil and the onion and sauté until translucent, about 2 minutes, stirring frequently. Add the garlic and cook for 1 minute more. Add the tomatoes and chipotles, lower the heat to medium, and simmer until the liquid from the tomatoes evaporates, 5 or 6 minutes. Remove from the heat and let cool.

Heat a large skillet over high heat. Add the remaining tablespoon of oil and the shrimp and sauté for about 5 minutes, or until the shrimp are cooked through. Let them cool, and then drain off any water. Toss the shrimp with the tomato mixture and cilantro and season to taste with salt.

Roll the dough into 1 1/2-inch balls, put them between two sheets of plastic wrap, and then flatten them into 1/8-inch thick disk, using a tortilla press or between two books. Spoon 2 tablespoons of filling in the center of each disk, fold in half like a turnover, and pinch the edges to seal.

In a large saucepan, heat the oil to 350°F. Fry a few empanadas at a time-cook the first side for 2 minutes or until lightly browned, turn once, and then cook the second side for 2 minutes. Serve with Salsa Pasilla or your favorite salsa for dipping.

Makes 24 empanadas