Rick Shoots an Episode with Christopher Kimball of America’s Test Kitchen
Saturday, April 17th, 2010
Rick and Chris just shot a great segment on empanadas for America’s Test Kitchen on PBS. They made Crispy Wheat Flour Turnovers with Well-Seasoned Meat (Empanadas de Picadillo). Check out this delicious recipe:
Crispy Wheat Flour Turnovers with Well-Seasoned Meat
Empanadas de Picadillo
Yield: 16 turnovers
This recipe originally appeared in Rick’s first book “Authentic Mexican”. It was revised for a segment that Rick did with Chris Kimball for the America’s Test Kitchen TV show.
Ingredients:
For the dough:
3/4 pound (about 3 cups) all-purpose flour, plus a little extra for rolling the dough
1/3 cup lard OR 6 tablespoons unsalted butter
3/4 teaspoon salt
About 3/4 cup very warm tap water
For filling and frying:
1 recipe Minced-Pork Picadillo, cooled to room temperature (Recipe Below)
Oil for deep frying, about 2 quarts, to a depth of 2 inches
Directions:
1. The dough. Measure the flour into a bowl, then thoroughly work in the fat. Dissolve the salt in the hot water, then work it into the flour mixture, making a medium-stiff dough. Knead just enough to bring the dough together and smooth. Don’t overwork the dough.
2. Resting. Divide the dough into 16 portions, roll each into a ball, set on a plate, cover with plastic wrap, and let rest at least 30 minutes (to make the dough easier to roll).
3. Forming the empanadas. On a lightly floured surface, roll out a portion of dough into a 5-inch diameter circle. Very lightly brush the perimeter with water, then scoop about 3 tablespoons of filling onto one side. Fold the uncovered side over the filling, expelling as much air as possible, then press the two edges firmly together. Lay the empanada on a baking sheet; continue forming turnovers with the remaining balls of dough. Firmly seal the empanadas by pressing the two edges together with the tines of a fork or by making the rope edge described below.
4. The optional decorative rope edge. Hold an empanada in one hand; with the thumb and first finger of the other hand, pinch out a 1/2-inch section of the dough on the nearest end. flattening it so that it extends out 1/4-inch beyond the rest of edge. With your thumb, curl over the top half of the pinched-out section of dough (it should look like a wave braking), then gently press it down to secure it. Now, pinch out the next 1/2-inch section of dough, curl the top side over, and press it down. Continue until you reach the other end. Fold the last pinched-out section back on itself, finished the seal. Complete the rope edge on the remaining empanadas and return them to the baking sheet. The empanadas can be frozen at this point and held for several weeks.
5. Frying the empanadas. About 15 minutes before serving, heat the oil to 350 degrees. Fry the empanadas 2 or 3 at a time, until deep golden, about 4 to 5 minutes per side. Drain on paper towels and keep warm in a low oven until all are fried. Serve at once.
Minced Pork with Almonds, Raisins, and Sweet Spices
Picadillo Oaxaqueno
Yield: about 3 1/3 cups
This recipe originally appeared in Rick’s first book “Authentic Mexican”. It was revised for a segment that Rick did with Chris Kimball for the America’s Test Kitchen TV show.
Ingredients:
1 1/2 pounds (3 medium-large) rip tomatoes, roasted, cored, peeled and roughly chopped
OR one 28-ounce can fire roasted diced tomatoes, undrained
1 1/2 tablespoons vegetable oil
1 medium onion, finely diced
1 clove garlic, peeled and minced
11/2 pounds lean, coarse-ground pork
1/2 teaspoon black peppercorns (or about 3/4 teaspoon ground)
1-inch Mexican cinnamon stick (or about 1 teaspoon ground)
5 cloves (or about 1/8 teaspoon ground)
1/4 cup raisins
2 tablespoons cider vinegar
1/4 cup slivered almonds
1 canned chipotle chile, seeded and minced
Salt
Directions:
1. The tomatoes. For a picadillo using peeled fresh tomatoes, place them in a blender or food processor with 1/3 cup water, then process until smooth. Using canned tomatoes, simply puree them with their liquid.
2. The meat. Heat the oil in a very large (12-inch) skillet over medium. When hot, add the onion and cook, stirring frequently, until golden, 7 or 8 minutes. Stir in the garlic and cook 2 minutes longer. Add the pork in a thin layer and fry, stirring frequently, until cooked and lightly brown. (If quite a bit of fat has rendered from the meat, drain it off.)
3. Finishing the picadillo. Pulverize the pepper, cinnamon, and cloves in a mortar or spice grinder, then add to the skillet along with the tomato puree, raisins and vinegar. Simmer until reduced to a thick, homogeneous mass, 30 to 45 minutes, depending on the juiciness of the tomatoes.
Toast the almonds for about 10 minutes in a 325 degree oven, stir into the filling along with the minced chipotle. Season with salt, usually about 1 1/2 teaspoons, and it’s ready.
