Smoked Nopales and Oaxaca Cheese Empanadas with Chipotle Crema

Instructions

1. 1

   Rinse the nopales thoroughly. In a large pot, cover the nopales with water and add 1 teaspoon of salt. Bring to a boil and cook for 10-15 minutes until tender. Drain and rinse under cold water. Trim off any spines or tough edges and dice into small pieces.

   ~25 min
2. 2

   While the nopales are cooking, prepare the smoker with your preferred wood chips (like mesquite or hickory) according to the manufacturer's instructions. Once the smoker is ready, add the diced nopales and cook for 30-45 minutes, or until they have a distinct smoky flavor.

   ~75 min
3. 3

   Finely dice the yellow onion and mince the garlic cloves. Roughly chop the cilantro. Shred or dice the Oaxaca cheese into small pieces.

   ~5 min
4. 4

   In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   ~12 min
5. 5

   Add the smoked nopales to the skillet with the onions and garlic. Cook for another 5 minutes, stirring occasionally. Remove from heat and stir in the shredded Oaxaca cheese, chopped cilantro, salt, and black pepper. Mix well until the cheese is partially melted.

   ~10 min
6. 6

   In a large mixing bowl, combine the masa harina and 1 teaspoon of salt. Gradually add the warm water and mix until a soft, pliable dough forms. Knead for 5 minutes until smooth. If the dough is too dry, add a little more water; if too sticky, add a little more masa harina.

   ~10 min
7. 7

   Divide the masa dough into 16 equal portions. Roll each portion into a ball. Place a masa ball between two pieces of parchment paper and flatten it into a disc about 6 inches in diameter using a tortilla press or rolling pin.

   ~15 min
8. 8

   Spoon about 2 tablespoons of the nopales and cheese filling onto one half of each masa disc. Fold the other half over the filling to create a half-moon shape. Crimp the edges with a fork to seal the empanada.

   ~10 min
9. 9

   Heat the remaining vegetable oil in a large skillet over medium-high heat. Carefully place 3-4 empanadas in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.

   ~15 min
10. 10

    While the empanadas are frying, prepare the chipotle crema. In a medium bowl, whisk together the sour cream (or Mexican crema), lime juice, and finely chopped dried chipotle peppers (rehydrated in hot water and then blended or minced). Season with a pinch of salt.

    ~5 min
11. 11

    Serve the hot empanadas immediately with the chipotle crema on the side for dipping.