Salvadoran toasted corn empanaditas with loroco chicken and creamy tomato sauce

Instructions

1. 1

   1. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add half of the white onion, half of the garlic, and the green pepper. Cook for 3 to 4 minutes until the onion softens.

2. 2

   2. Stir in the shredded chicken, loroco, half of the tomato, cumin, oregano, and 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring, until the filling is moist but not watery. Remove from the heat and let cool for 10 minutes.

3. 3

   3. Meanwhile, make the dough by mixing the nixtamalized corn flour with 1/2 teaspoon salt. Gradually add the warm water and knead until the dough is soft, moist, and easy to shape. Let the dough rest for 5 minutes, covered.

4. 4

   4. For the sauce, blend or mash the remaining tomato with the remaining onion, the remaining garlic, lime juice, and Salvadoran cream. Heat 1 tablespoon vegetable oil in a small saucepan over medium heat, add the blended mixture, and cook for 5 to 7 minutes. Season with the remaining salt and cook until slightly thickened. Keep warm.

5. 5

   5. Divide the dough into 8 equal portions. Shape each portion into a ball, then flatten between your hands or on plastic into discs about 10 to 12 cm (4 to 5 in) wide.

6. 6

   6. Place a portion of the loroco chicken filling in the center of each disc. Carefully fold to form empanaditas and seal the edges well by pressing with your fingers so they do not open.

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   7. Heat the remaining tablespoon of vegetable oil on a griddle or wide skillet over medium heat. Cook the empanaditas for 4 to 5 minutes per side until golden and lightly toasted outside. If you want to keep them warm, place them in a preheated oven at 200 °F / 95 °C while you finish the rest.

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   8. Serve the empanaditas hot with the creamy tomato sauce on top or on the side. Finish with the chopped fresh cilantro.