EMPANADAS

For the Empanadas

Combine the flour and salt in a large heat-proof bowl. Whisk to combine the dry ingredients.

Add the fat of choice and stir to combine by hand or using a plastic spatula until the dough resembles coarse sand.

Add about ⅔ of the water and mix the dough until the water is completely combined. Add more water as necessary until the dough is fully hydrated but not at all sticky.

Remove the dough from the bowl and transfer it to a lightly floured work surface. Knead the dough until it is smooth and elastic, about 4-5 minutes. Alternatively, knead the dough in a kitchen aid mixer, using a dough hook attachment, for 3-5 minutes.

Place the dough back into the mixing bowl and cover with a plate or clean dish towel. Allow the dough to rest for 15-20 minutes at room temperature. This will help relax the gluten before rolling the dough out.

Place the rested dough back onto the lightly floured work surface. Shape the dough into a rough log shape.

Divide the dough log into 18 equal portions, then shape them into balls. Using a rolling pin, roll each dough ball out into a round that is 5-6 inches wide in diameter and ⅛-⅙ inch thick. Stack the dough rounds with pieces of parchment in between for short-term storage. Optionally, tightly wrap the stack of empanada dough rounds in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months. 

Fill each of the dough rounds with about 2 tablespoons of your filling of choice, then dip one finger in water and run it along the edge of each round. Fold the dough rounds in half, encapsulating the filling. Make sure to press out any air bubbles before sealing the edge.

Crimp the open end of the empanadas with a fork or by folding the edge inwards starting at one end of the crescent and moving towards the other side until the seam is entirely sealed.

Add about 2 ½ -3 inches of oil to a large high-sided skillet. Preheat the oil to 400°F and fry for 4-6 minutes or until golden brown, puffed, and cooked through. Transfer the fried empanadas to a paper towel-lined sheet tray.

**For freezing: fry the empanadas until they are about 75% of the way done, about 1-2 minutes less, then allow them to cool to room temperature. Place the empanadas in an airtight container or wrap each individually in plastic wrap. Freeze the par-cooked empanadas for up to 3 months. To reheat the empanadas, preheat the oven to 375 °F. Place the frozen empanadas on a baking rack placed in a large rimmed baking sheet. Bake the empanadas for 10-12 minutes or until cooked through, golden brown, and crispy.

Allow the empanadas to cool for 5-10 minutes before serving.

For the Beef Filling

Add the oil to a large skillet and heat over medium heat.

Add the onion and cook until the vegetables are tender, about 3-4 minutes.

Add the garlic and cook for an additional 30 seconds or until the garlic is fragrant.

Add the annatto (or sweet paprika), cumin, and oregano to the pan and stir to combine.

Add the ground beef to the pan, breaking up any large chunks. Allow the beef to cook undisturbed for 3-4 minutes, then break up any remaining pieces. Stir to combine the beef with the onion mixture and continue cooking until the beef is cooked through, about 3-5 minutes.

Season the mixture to taste with salt and pepper, then stir in the chopped eggs. Allow the mixture to cool to room temperature before using.

For the Chicken Filling

Butterfly the chicken breasts by slicing the meat in half widthwise, leaving only a thin connective piece about as thick as the remaining chicken breast.

Bring a large pot of water to a boil. Season the water with salt and the bay leaf.

Add the chicken breast to the boiling water, turn off the heat, and cover. Allow the chicken to sit for 15-20 minutes until the internal temperature reaches 155°F.

Remove the chicken from the water (reserving about ½ Cup of the poaching water) and shred using two forks. Reserve until ready to use.

Add the oil to a large skillet and heat over medium heat.

Add the onion and bell pepper to the pan and cook until the vegetables are tender, about 3-4 minutes.

Add the tomato paste and stir to combine with the vegetables. Cook the mixture for 1-2 minutes longer.

Add the seasonings and the reserved shredded chicken to the pan and fold to combine with the vegetable mixture. If the mixture appears too dry, add about ¼- ½ cup of the reserved chicken poaching water.

Allow the mixture to cool to room temperature before use.

For the Cheese and Guava

Slice the queso blanco into ⅓ inch by 2 inch pieces. Cut the guava paste into ½ inch by 1 inch pieces.

Reserve in the refrigerator until ready to use. When filling the empanadas, add 1-2 slices of the cheese and guava pieces to the center of each dough round.