Empanadas De Pollo Chicken Empanadas Recipe

How to Make Empanadas De Pollo Chicken Empanadas

1. Place 2 lbs boneless, skinless chicken breasts and 1 bouillon cube in a saucepan.
2. Cover with 4 cups of water and bring to a boil.
3. Reduce heat and simmer for 45-60 minutes, or until chicken is tender enough to shred easily.
4. While chicken simmers, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 large onion, chopped.
5. Sauté for 5 minutes, or until onions are soft and translucent.
6. Add 2 lbs of tomatoes, chopped, and cook for 10 minutes, or until mushy.
7. Add 4 cloves garlic, minced, and cook for 1 minute.
8. Using a potato masher, roughly mash the tomatoes.
9. Stir in 1 teaspoon dried oregano and salt to taste.
10. Remove from heat and set aside.
11. Once cooled, shred the chicken and add it to the tomato mixture. Stir and set aside.
12. In a large bowl, combine 2 cups fresh masa harina, 1/2 cup corn flour, and 1/2 cup all-purpose flour.
13. Gradually add 1-1 1/3 cups warm water, mixing until a soft, slightly sticky dough forms.
14. Add 1 teaspoon salt and knead for 2 minutes.
15. Roll the dough into 1-inch balls. Flatten each ball into a 6-inch disc using a tortilla press or rolling pin.
16. Place approximately 1 tablespoon of the chicken filling onto one half of each disc.
17. Fold the other half over the filling and crimp the edges to seal.
18. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
19. Carefully fry the empanadas, a few at a time, for 2-3 minutes per side, or until golden brown and crispy.
20. Remove from oil and drain on paper towels.
21. Serve immediately with your favorite salsa, chile de arbol, sour cream, and shredded lettuce. Enjoy!