It wasn’t that long ago that Mexican food wasn’t that common and easy to get. After the introduction of Taco Bell in the United States, people started to enjoy Mexican food more. There are many good Mexican restaurants all over the country, especially in Texas. There are many different ways to prepare Mexican Food in other parts of the country. South Texas is more Mexican than New Mexico. The food is usually made with green chilies.
They have a different approach to traditional Texas recipes. Although I love Mexican food, my favorite foods are baked goods and desserts. They are known for their delicious ice creams and delicious desserts like empanadas and tres leches cake. Flan and dulce de leche are also among my favorite dishes. I’ll tell you how to make the best empanadas, my favorite Mexican food. Let’s get right to it.
A Glimpse About Empanadas
Mexicans love empanadas. There are many ways to fill them. You can fill them with meat or fruit, or my favorite, pumpkin. They are great with a cup of coffee. And the best thing about empanadas? They can be eaten hot or cold. They are delicious. It would help if you had a cooked pumpkin or use a can of pumpkin pie filling. Or a pumpkin pie filling. There are many types of empanada dough, but this recipe is made with the basic dough made with water, salt, eggs, flour, and butter.
How to Make the Best Empanadas
It is straightforward. Whisk the egg whites, vinegar, water, and yolks in a small bowl. Then mix 3 cups of flour with the salt in a separate bowl. Using a butter knife, trim the fat from the flour mixture. Place the flour mixture in a well, and then add the liquid ingredients to the bowl.
Mix the dry and wet ingredients with a fork until you have a stiff dough. Then transfer the dough to a floured work surface and knead until smooth. Then wrap the dough in plastic wrap. Place in the refrigerator for at least an hour. You can also buy frozen slices of dough at your local grocery store. Once the dough is ready, you can roll it out on a flat surface and cut circles. Continue rolling out the dough until you have 12 circles. Place a teaspoon of the pumpkin mixture in the center of the dough. Then fold the dough over the top. To seal, press the ends together with a fork to form a crescent moon. After baking, you can brush the empanadas with egg white to make them shiny. Bake the empanadas for 20 minutes on a parchment-lined baking sheet.