As some of you may know from reading my blog, chicken vaca frita is one my favorite dishes that my suegros make, so for Frito Friday, I decided to use my left overs and make them into empandas, and god damn they are so good! Then if you dip them in my chipotle sauce, which my wife has renamed crack sauce, you’ll never stop eating them till you run out!
The chicken vaca frita recipe can be found on my blog, and you will notice that every time you make it, you will always have leftovers, so this is perfect recipe to put those leftovers to good use! The chipotle sauce is simple to make, all you have to do is combine all the ingredients in a food processor, turn it on, and you are done! You can store the rest in the fridge for up to a week and use it throughout the week for anything else you make. Let me know what you think in the comments below!
Ingredients
- 1 cup Chicken vaca frita recipe in blog
- 5 Empanada disc
- Oil
Instructions
- Remove the empanada discs from the freezer and let thaw.
- Once they are thawed, sprinkle flour over a counter space and spread. Lay the thawed discs over the flower.
- Place about 1-2 tbsp of filling in the center of each disc.
- Place a small amount of water into a cup. Using your finger or a brush, wet the outer portion of the disc.
- Fold the disc in half, closing in the contents and meeting together both wet sides of the discs.
- Using a fork, press on the outer portion of the disc to seal it. Repeat on the other side. You should have the classic marks of the fork on the outer part of the empanadas after.
- Heat up about an inch of oil in a pan (or use a deep fryer) to about 375°F. Once hot, place the empanadas inside. Cook for about 2 minutes and flip and cook for another 2 minutes. Or until they are golden brown.
- After they are cooked, place on a plate lined with paper towel, and take off the excess oil.
Ingredients
- 7 oz Chipotle pepper with adobo sauce in a can
- 1/2 cup Plain Yogurt
- 1/4 cup Mayo
- 1/4 cup Sour Cream
- 2 tlbs Lime juice fresh
- 1/2 tsp Salt
- 1 tlbs Honey
- 1/3 cup Cilantro
Instructions
- Take the 1 chipotle pepper out of the can and put in a food processor. Add 1 tsp of of the adobo sauce to the food processor (you cand add more if you want it spicier). Add the rest of the ingredients to the food processor. Turn the food processor on for about 1-2 minutes, till all the ingredients are combined. Serve and enjoy!
