Best Chamorro Empanadas Recipe

Chamorro empanadas are delicious, golden, and crispy on the outside with a soft, tender inside. The dough has a slight sweetness that pairs perfectly with the flavorful filling. The filling usually contains ground pork or chicken, mixed with garlic, onions, and spices like annatto or turmeric, which give it a warm, savory taste. Sometimes, you’ll find hard-boiled eggs and olives inside, adding extra flavor and a bit of saltiness.

Each bite is a nice mix of savory, slightly spicy, and sweet, making Chamorro empanadas a tasty and filling snack or meal.

Ingredients for Chamorro Empanadas

Filling:

• 1/2 cup cream of rice, mixed with half a packet of achiote powder (about 1 ounce from a 3.5 oz. box of El Yucateco brand achiote powder)
• 2 cups chicken broth
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 cup chopped chicken meat (cooked)
• Black pepper, to taste
• Hot pepper, to taste (optional)

Dough (Crust):

• 2 cups masa harina
• 1 packet achiote powder (approximately 2.5 ounces from the same 3.5 oz. box used for the filling)
• 1/2 cup corn starch
• 1/2 teaspoon salt
• 1 tablespoon oil
• 1 1/2 – 1 3/4 cups chicken broth or water (if using water, increase salt to 2 teaspoons)

Step by Step Process for Making Chamorro Empanadas

For the Filling:

1. Sauté onions and garlic: In a large pot, heat a little oil and sauté the onion and garlic until the onion becomes transparent and fragrant.
2. Add chicken: Add the chopped chicken meat to the pot and sauté for about 2 minutes to brown slightly.
3. Add chicken broth: Pour in the chicken broth (or water, if preferred) and bring it to a boil. If using water, season with salt to taste.
4. Add cream of rice: Gradually whisk in the cream of rice mixed with achiote powder, stirring continuously to avoid lumps. Keep cooking over medium heat for about 3-4 minutes until the mixture thickens.
5. Add hot pepper: Stir in any hot pepper to your desired spice level. Once the filling is thick and well-seasoned, remove from heat and let it cool completely before using it to fill the dough.

For the Crust:

1. Prepare the dough: In a bowl, mix masa harina, corn starch, salt, and achiote powder. Add oil and slowly incorporate chicken broth (or water). Start with 1 1/2 cups of liquid and add the remaining 1/4 cup if needed. The dough should be moist but not sticky.
2. Knead the dough: Use your hands to knead the dough until it becomes soft and pliable. If the dough is too sticky, add a bit more masa harina; if it’s too dry, add a small amount of broth or water.
3. Shape the dough: Roll the dough into 1-inch balls (or larger, depending on your preference). If you’re making larger empanadas, use golf ball-sized portions. Use a tortilla press to flatten the balls into circles, pressing between two sheets of wax paper to prevent sticking.
4. Fill and seal: Place a spoonful of the cooled filling on the bottom half of each dough circle. Fold the top over and press the edges together to seal the empanada tightly.
5. Fry the empanadas: Heat oil in a deep fryer or large pot, and deep fry the empanadas until golden and crispy on all sides. This should take a few minutes per side. Remove and drain on paper towels.

This recipe makes about 2 dozen empanadas, depending on the size of the dough balls you use. Enjoy them hot and crispy, with a flavorful chicken filling!

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