Best 2 Chili Pork Empanadas With Avocado Dipping Sauce Recipes
Calling all empanada lovers! Get ready to embark on a culinary journey to savor the delightful flavors of these delectable Chili Pork Empanadas with Avocado Dipping Sauce. This article presents a tantalizing collection of recipes that will guide you through the art of crafting these savory treats, complete with a creamy and refreshing avocado sauce that perfectly complements the spicy pork filling.
The empanada dough recipe provides detailed instructions for creating a flaky and golden crust that will envelop the flavorful filling. The chili pork filling recipe takes you on a flavor adventure with a blend of ground pork, a symphony of spices, and a touch of heat from chili peppers. And let's not forget the star of the show, the avocado dipping sauce recipe, which combines the richness of avocados with zesty lime and tangy cilantro to create a luscious sauce that adds an extra layer of flavor to each bite.
Whether you're a seasoned empanada maker or a novice cook looking to try something new, this article has something for everyone. Dive into the recipes, gather your ingredients, and let the aroma of sizzling pork and the vibrant green of the avocado sauce fill your kitchen as you create these delicious Chili Pork Empanadas with Avocado Dipping Sauce. Prepare to impress your family and friends with this culinary masterpiece that combines the best of both worlds – crispy empanadas and a creamy, flavorful dipping sauce.
INSTANT POT PORK EMPANADAS
This is one of my favorite ways to cook shredded or pulled pork. The fall-apart tender and juicy meat is great on its own, but it's also one of my favorite empanada fillings. The fresh acidity of guasacaca, a creamy avocado-based Venezuelan sauce, is the perfect complement.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 20 empanadas
Number Of Ingredients 21
Steps:
- For Abuela Chabe's Seasoning: Stir together the annatto (if using), cumin, garlic powder, onion powder and curry powder in a small bowl (see Cook's Note).
- For the empanadas: Put the chiles de arbol, garlic and 1 cup water in a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Stir 2 tablespoons salt into Abuela Chabe's Seasoning, then roll the pork into the mixture, packing it into all the crevices. Set the Instant Pot® trivet in the bottom of the multi-cooker and place the pork on top. Set to pressure cook on high for 1 hour. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
- Preheat the oven to 350 degrees F.
- Transfer the pork to a cutting board and cut against the grain into 1/2-inch slices. Transfer the slices to a medium bowl. Remove the trivet from the Instant Pot® and transfer the garlic cloves to the bowl with the pork. Discard the chiles and set the liquid aside. Shred the pork and garlic, then add 3/4 cup of the liquid and stir to combine. Taste, adding more liquid if necessary. Let the pulled pork cool to room temperature.
- Spray 2 baking sheets with nonstick cooking spray. Brush the bottom half edge of an empanada disc with beaten egg, then place 1/4 cup pulled pork in the center. Bring together the bottom and top edges of the disc to form a half moon shape, then place the empanada on a flat surface. Use a fork to press and seal the edges closed, then brush the top with beaten egg. Repeat with the remaining empanada discs and pulled pork and transfer to the prepared baking sheets. Bake until the empanadas are dark golden brown, 17 to 20 minutes.
- For the guasacaca: Put the vinegar, garlic, jalapeños, avocado, cilantro, onions, sugar and a pinch of salt in a blender and process until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups (see Cook's Note).
- Serve the empanadas with the guasacaca if desired.
EMPANADA DIPPING SAUCE
Provided by Food Network
Categories condiment
Time 15m
Yield About 3 1/2 cups
Number Of Ingredients 8
Steps:
- Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.
Tips:
- Use a sharp knife to cut the pork. This will help to ensure that the pork is evenly cooked and tender.
- Brown the pork in a hot skillet before adding it to the slow cooker. This will help to develop the flavor of the pork.
- Add a variety of spices and seasonings to the slow cooker. This will help to create a flavorful chili pork filling.
- Cook the pork on low for 8-10 hours, or until it is fall-apart tender. This will ensure that the pork is cooked through and juicy.
- Shred the pork with two forks. This is the easiest way to shred the pork and it will help to keep the pork tender.
- Assemble the empanadas by filling a wonton wrapper with a spoonful of chili pork, folding it in half, and sealing the edges with a fork. You can also use a dumpling maker to assemble the empanadas.
- Fry the empanadas in hot oil until they are golden brown and crispy. This will take about 2-3 minutes per side.
- Serve the empanadas with your favorite dipping sauce. The avocado dipping sauce is a great option, but you can also use salsa, sour cream, or guacamole.
Conclusion:
Chili pork empanadas are a delicious and easy-to-make appetizer or main course. The chili pork filling is flavorful and tender, and the wonton wrappers are crispy and golden brown. The empanadas are perfect for a party or potluck, and they can also be made ahead of time and frozen. So next time you're looking for a delicious and easy-to-make recipe, give chili pork empanadas a try!
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