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Chicken "rojo " Empanadas Recipe

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Serving : 3
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Prepare the ingredients before making CHICKEN "ROJO " EMPANADAS in your home. Then, follow these steps below to serve CHICKEN "ROJO " EMPANADAS for your family or friends.


  • 1 COYO empanadas discos
  • 1 1/2 lb chicken breasts, cooked and pulled
  • 2 medium potatoes, cooked, peeled & diced
  • 3 oz Jack cheese, cut in small strips
  • 1/2 cup all-purpose flour
  • 2 eggs (whitewash)
  • 1 salt
  • 6 each new Mexico dried Chile pods
  • 1 large tomitallo
  • 1/4 medium onion
  • 2 clove garlic


If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make CHICKEN "ROJO " EMPANADAS in your home by yourself.

    Step 1
  • Thaw the empanada discos In a saucepan add the Chile pods,garlic, onion, & tomitallo with water to cover and boil until pods are cooked (about 20 mins ) remove seeds from pods. Place everything in a blender with 1/2 cup of warer and puree. Add desired salt.
  • Step 2
  • Add enough of the sauce you just made to the pulled chicken meat to make it moist. Taste and adjust the seasonings to taste.
  • Step 3
  • Separate the discos and roll them out just a little bit then add a spoon full of the chicken, a little of the diced potato and a pinch of the cheese. Fold it in 1/2 whitewash the edges and seal with a fork place on a greased baking sheet.
  • Step 4
  • When all are filled brush them all well with the whitewash and vake at 375 for 30 -35 minutes.

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