Shrimp Empanadas With Garlic-jalapeno Dipping Sauce
Time 3 hours 40 minutes
3 Cups Flour
1 Tablespoon Ground Guajillo Chile
1/2 Teaspoon Salt
2 Teaspoons Sugar
2-1/2 Teaspoons Baking Soda
1/2 Cup Shortening or Lard
3/4 Cup Chicken Stock
1/2 Lb Ready Shrimp (de-vained and tails removed)
3/4 Cup Cojita Cheese
Oil for frying
1/4 Cup Extra Virgin Olive Oil
1 Jalapeno (seeds removed and diced)
2 Tablespoons Cilantro
4 Galic Cloves- Diced
1 Tablespoon minced Onion
Salt to taste
How to make it
Mix the dry ingredients. Cut in lard until mixture resembles coarse meal. Whisk egg and chicken broth. Mix broth and egg into the flour mixture and knead until dough forms. Cover and refridgerate for 30 minutes.
Lighly flour surface and roll out dough to 1/4 inch thick (or to desired thickness). Cut into about 5" circles. Place about 4 shrimp in center and a tablespoon of cojita cheese. Fold dough over to make a filled half circle and use a fork to press the edges together. Refridgerate empanadas for 3 hours.
Fry in 350 degree oil for 6-7 minutes or until golden brown.
Place everything in blender and blend until smooth and transfer to a bowl for serving.
You may bake them in the oven on 350 degrees for about 30 minutes flipping once. Cook until golden brown.