Boil chicken breast, 1/2 of the onion sliced, and chiles until chicken is cooked through.
Shred the chicken into bite size or smaller pieces.
Fry in a skillet the other half of the onion, diced, the garlic, and the parsley leaves for 2-3 minutes, or until onions are soft.
(I also like to add the boiled chile here to add a little kick.)
Serve as meat for empanadas, taquitos, burritos, atop a taco salad, or use your imagination!
ess, you're sitting pretty for the next step. If
For the sauce:
Combine all
For the Dough:
In a
For the beef empanadas, preheat the oven to 425\
>- Boil over medium heat for approximately 1 hour (or
ap. Chill in the refrigerator for 1 hour, while making
wrap with plastic, and chill for at least 2 hours or
o a bowl and refrigerate for about 1 hour, until chilled
ith plastic wrap, form the empanadas: Spoon 2 teaspoons of the
op. Form and bake the empanadas as directed in the recipe
ach in plastic wrap. Refrigerate for at least 30 minutes before
nd 1 teaspoons ground cinnamon for topping. Set aside.
Measure
illing mixture in skillet, simmering for a minute or until slightly
days.
Assemble the empanadas: Working with the first batch
r foil-lined baking sheets for at least 15 minutes.
eanut oil. Submerge a few empanadas into oil until golden brown
it in a cool place for at least an hour.
edium-stiff dough.
Knead for 4 to 5 minutes.
For the dough: Heat 1 cup