Tinga Empanadas
These Tinga Empanadas are filled with tender shredded chicken simmered in a smoky chipotle-tomato sauce, then wrapped in a flaky crust and baked or fried until golden.
Featured In:
Argentinian RecipesRelated Recipes
Ingredients
Method
- Place the chicken thighs and breasts in a pot of boiling water, then cook until tender, 30 to 40 minutes. Remove from the heat and shred.
- In a blender, mix the tomato sauce, chipotles, raw onions, tomatoes, bouillon and garlic until puréed. Cook this sauce in a pot with a little bit of oil until it starts bubbling, a few minutes. Immediately mix in the shredded chicken and sautéed onions. Cook for a few minutes more. Cool the filling.
- If using empanada dough, place filling in the middle of a piece of dough, about an inch from the border. Fold in half and seal with a fork or by crimping. If using pastry dough, cut into 5-inch circles and follow the above directions.
- If frying, heat oil in a deep-fryer to 180 degrees C and fry for about 3 minutes. If baking, brush the empanadas with egg wash, then bake at 180 to 200 degrees C for about 20 minutes (follow the package directions).
Rate this recipe
Overall Rating:
4.00
()
