Smoked Ancho Chile & Oaxaca Cheese Empanadas with Huitlacoche Duxelles

Instructions

1. 1

   Make the empanada dough: In a food processor, combine flour and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Turn out onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

   ~60 min
2. 2

   Prepare the ancho chile paste: Remove stems and seeds from dried ancho chiles. Place chiles in a bowl and cover with boiling water. Let them soak for 30 minutes until softened. Drain, reserving about 1/4 cup of the soaking liquid.

   ~30 min
3. 3

   Blend the ancho chiles: In a blender, combine the soaked ancho chiles with the reserved soaking liquid and a pinch of salt. Blend until a smooth paste forms. You may need to add a tiny bit more water to achieve the right consistency.

   ~5 min
4. 4

   Prepare the huitlacoche duxelles: Finely chop shallots and garlic. Clean the huitlacoche and chop it into small pieces. In a large skillet, melt butter over medium heat. Add shallots and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.

   ~11 min
5. 5

   Add the chopped huitlacoche to the skillet. Cook, stirring occasionally, until any moisture has evaporated and the mixture is slightly browned, about 10-15 minutes. Deglaze the pan with dry sherry, scraping up any browned bits from the bottom. Stir in fresh thyme, salt, and pepper. Cook for another 2 minutes until the sherry has mostly evaporated.

   ~17 min
6. 6

   Cool the duxelles completely. Once cooled, stir in the ancho chile paste and grated Oaxaca cheese until well combined.

   ~5 min
7. 7

   Assemble the empanadas: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out 5-inch circles using a round cutter.

   ~15 min
8. 8

   Place about 2 tablespoons of the filling onto one half of each dough circle, leaving a border. Moisten the edges of the dough with water. Fold the other half of the dough over the filling to create a semicircle. Crimp the edges with a fork to seal.

   ~10 min
9. 9

   Whisk together the egg and water in a small bowl to make an egg wash. Brush the tops of the empanadas with the egg wash.

   ~2 min
10. 10

    Bake the empanadas for 20-25 minutes, or until golden brown and puffed.

    ~25 min
11. 11

    Allow to cool slightly before serving.

    ~10 min