Savory Mexican Huitlacoche Empanadas

Name: Savory Mexican Huitlacoche Empanadas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Snack
Ingredients: All-purpose flour; Salt; Cold butter, cubed; Egg; Cold water; Fresh or canned huitlacoche; White onion, finely chopped; Garlic, minced; Olive oil; Epazote (dried or fresh); Queso fresco, crumbled; Salt and pepper; Egg; Water

A Hearty Mexican Delight

Indulge in these traditional Mexican empanadas, filled with earthy huitlacoche, fragrant epazote, and creamy queso fresco.

1 h 30 min
8
Intermediate

Ingredients

For the Dough

All-purpose flour

3 cups

Salt

1 teaspoon

Cold butter, cubed

1/2 cup

Egg

Cold water

1/2 cup

For the Filling

Fresh or canned huitlacoche

2 cups

White onion, finely chopped

1/2 cup

Garlic, minced

2 cloves

Olive oil

1 tablespoon

Epazote (dried or fresh)

1 teaspoon dried or 1 tablespoon fresh

Queso fresco, crumbled

1 cup

Salt and pepper

To taste

For the Egg Wash

Egg

Water

1 tablespoon

Preparation

Making the Dough

Mix dry ingredients

In a large bowl, mix flour and salt.

Cut in the butter

Cut in butter until the mixture resembles coarse crumbs.

Form and chill

Whisk egg with cold water and gradually incorporate into the flour until a dough forms. Chill for 30 minutes.

Preparing the Filling

Sauté aromatics

Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, then add huitlacoche and cook for 5 minutes.

Finish the filling

Stir in epazote, queso fresco, salt, and pepper, and remove from heat.

Ensure the filling is completely cool before assembling the empanadas.

Cooking Process

Assemble the Empanadas

Roll out dough, cut circles, place filling in the center, and fold each to close. Use a fork to crimp edges.

Bake the Empanadas

Arrange on a baking sheet, brush with egg wash, and bake at 375°F (190°C) until golden, about 20 minutes.

Plating & Serving