Jackfruit Empanaditas
These little pockets of goodness are great for parties and get-togethers. The savory filling has
a hint of spice to perfectly complement the dough’s sweetness. The combination of textures— meaty and soft on the inside and crispy on the outside—make empanaditas a huge crowd pleaser.
INGREDIENTS
- 1 tbsp pure olive oil
- 1⁄4 cup minced shallots
- 2 large garlic cloves, minced
- 1 cup finely shredded green jackfruit
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp ground annatto
- 1⁄4 tsp ground cumin
- 1 tsp coarse sea salt, divided, plus more
- 1⁄4 tsp ground black pepper, plus more
- 11⁄4 cups plus 1 to 2 tbsp water
- 1 tbsp coconut sugar
- 1 cup plus 2 tbsp whole grain precooked white corn flour
- 1 to 1 1⁄2 cups avocado oil
- Guasacaca (recipe below)
METHOD
Heat a medium skillet on the stovetop over medium heat. Once hot, add the olive oil. As soon as it smokes, add the shallots and sauté for 1 minute. Add the garlic and sauté for 30 seconds.
Stir in the jackfruit until fully blended with the aromatics. Add the paprika, annatto, cumin, 1⁄2 teaspoon of salt, and pepper. Cook for 2 minutes, stirring often.
Add 1 to 2 tablespoons of water and deglaze the bottom of the pan. Turn the heat off. Cover the skillet and allow to rest on the stovetop for at least 5 minutes. Taste and adjust seasoning.
In a large bowl, combine the coconut sugar, the remaining 11⁄4 cups of water, and the remaining 1⁄2 teaspoon of salt. Slowly add the corn flour, mixing with a spoon to prevent lumps. Allow to hydrate for 5 minutes. With damp hands, divide the dough into 12 evenly sized balls.
Sprinkle a few drops of water on a 6- × 6-inch (15.25 × 15.25cm) piece of sturdy reusable plastic wrap. Place a ball of dough in the center of the plastic, and with damp hands, flatten it into a 4-inch (10cm) circle. The key to working with this dough is keeping your hands slightly wet. This helps the dough stay hydrated.
Place 1 tablespoon of the jackfruit mixture in the upper third of the circle. Grab the ends of the plastic square and fold, using your fingers to lightly press the dough and close the circle into a half-moon shape. You can also use a cup with a thin edge to trim the ends of the half-moon. Repeat this process with the remaining balls and place them on parchment paper.
In a small saucepan on the stovetop, heat the avocado oil over medium- high heat until it reaches 365°F (185°C). Working in batches, place 2 to 3 empanaditas in the saucepan and fry until crispy and golden brown, about 21⁄2 minutes.
Transfer the empanaditas to a platter. Serve immediately with the garlic sauce or the spicy avocado sauce.
QUICK TIPS
If you can’t find fresh jackfruit, use canned jackfruit (just drain and rinse prior to using). Use Harina P.A.N. or arepa flour. Don’t use masa harina because it’s not the same product. Using a small saucepan allows you to deep-fry using the least amount of oil
Guasacaca
INGREDIENTS
- 2 ripe Hass avocados
- 1⁄2 cup chopped fresh cilantro
- 1⁄4 cup chopped scallions
- 1⁄4 cup chopped green bell peppers
- 2 tbsp minced serrano peppers
- 1⁄4 cup plus 2 tbsp freshly squeezed lemon juice
- 1⁄4 tsp coarse sea salt
- 1⁄4 tsp ground black pepper
METHOD
Cut the avocados in half and remove the seeds. Peel the avocados.
In a blender, combine all the ingredients and blend until smooth. Add 1 tablespoon of cold water at a time to thin out if needed.
Use immediately or store in an airtight container in the fridge for up to 2 days.