the insides
my sauce, the main ingredient is Japonés peppers and there’s some habanero for heat, fermented about 2 weeks then blended and strained
another jar of the same batch of salsa just blended less and not strained
the pork was braised for 8 hours with garlic and onions, it’s not as dry as it might look in the broken empanada pic; it had to be drained to not ruin the corn pastry but was still tender and moist.
these are older photos and i hadn’t yet learned to use the zoom on the camera to avoid having my shadow blocking the food
Can you do a detail of this? I’ve never made empenada and this looks incredible.
I kind of vibe cook everything after reading a few recipes so i don’t have a specific one but you can use any masa harina empanada recipe for the shells, this one looks exactly like what I did for the shells including the plastic.
For the pork take a pork shoulder and absolutely cover it with salt, ground cumin, ground oregeno and garlic powder. Put it in a stock pot with onions and garlic underneath the meat and the fat cap on the top. put the lid on the stock pot and crack it just a hair and bake at 225 for 8 hours. let it rest then transfer it to a big dish and remove the bone and shred it and then pour in a bit of the juices and let it rest more; overnight is good because you need it to be not runny when you fill the empanadas or it will ruin the dough. If it needs it i well add extra ground cumin and ground coriander to the shredded meat.
The salsa is just peppers fermented for a couple of weeks in a jar with 5% salt and then hit with a stick blender until it’s salsa. For a sauce i’ll strain the seeds out and blend it in a vitamix until it’s nice and smooth!
If you have any specific questions i didn’t cover i’m happy to give more details :) Thanks for appreciating my food!!