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Chicken & Ancho Chili Empanadas 0r Tacos

mexican

Filling:
1 teaspoon ground dried ancho or poblano chili
1 teaspoon ground cumin
1/2 pound chicken sausage; * see note
1/4 cup chopped fresh oregano
1 tablespoon minced garlic
1/4 cup fresh cilantro; chopped fine
2 Anaheim chili peppers; chopped fine
stems and seeds removed
1/2 cup black olives; coarsely chopped
3 ounces Monterey jack cheese; grated
1/2 teaspoon red pepper flakes; crushed
1 pint Quick Tomato Salsa
8 ounces sour cream
Empanadas:
refrigerated or frozen dough
enough for four-9" pie crusts
1 egg white; egg wash
with 1 tablespoon water
Tacos:
2 tablespoons corn oil
8 whole taco shells
1/4 head iceberg lettuce; shredded

Remove the stem and seed from the dried chili. Grind to powder in a spice grinder or blender.Put ground chili and cumin in a small fry pan over high heat. Moving the pan and shifting the spices continuously, cook the spices until they begin to brown, 3 minutes. Remove from heat and set aside.Put sausage in a mixing bowl. Add remaining ingredients and blend thoroughly. Preheat oven to 375 degrees. Line a baking sheet (for hors d'oeuvre size, use 2) with parchment paper. Roll out dough to 1/4" thickness. Cut out circles about 7" in diameter for entree size or 3 1/2" in diameter for hors d'oeuvre size. Place the circles on a lightly floured working surface, and brush the inside edges lightly with egg wash. Place 1/4 cup filling in the center of each circle (1 tbsp. for hors d'oeuvre size), spread slightly, and fold the dough over into the shape of a turnover. Crimp the edges and place the pastries on the b Bake in the middle of the oven for 15 - 20 minutes, or until crusts are cooked and golden brown. To prepare tacos, follow Empanada Steps 1 and 2 to make filling. Heat oil in a fry pan, add the sausage mixture and cook, stirring often, until it is brown. Remove from the pan with a slotted spoon and drain on paper towels. While the sausage is draining, mix the shredded lettuce with the cilantro, and set the taco shells upright so they can be filled easily. Fill the taco shells with the sausage mixture, the olives and grated cheese. Top each taco with Salsa and sour cream, and serve immediately. NOTES : If you can't get chicken sausage, substitute fresh ground chicken or turkey. Filling mixture may be made ahead and covered tightly and refrigerated for 1 day, or frozen for 1 week. To serve, transfer the empanadas to a serving dish and serve Salsa and sour cream on the side. Yield: 4 servings. 0 26642 0 4838 0 0 0 0 0 0 0 0 1325 0 0 2009 0 0 0 0 0 0 0

Contributor: Copyright © 1995 by Heidi Rabel

Yield: 4 servings

Preparation Time: 0:15

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