Papas Con Chorizo Y Poblano Rajas

Photo: Isernio's Sausage

Ingredients

1 package Inserno’s Chorizo

2 whole poblano Chilies

6 Yukon gold potatoes

Salt

2 teaspoons bacon fat or canola oil

Dough

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons salt

1/4 cup cold unsalted butter, cut into ½-inch cubes

1/4 cup lard (or 1 cup butter no lard)

1 large egg

cup ice water

1 tablespoon distilled white vinegar

Preparation

Poblanos Rajas:

If you have a gas stove roll whole poblanos over a gas flame until the skin is very black and charred, be sure to move chilies around flame to get good coverage. Keep the hood fan on or open a window to allow chili fumes to escape. Once the skin is charred slip the chilies into a heavy duty zip-loc or container with a tight fitting lid. Let the Chilies sit while you move on to the potatoes. Peel Yukons and small dice, place in just enough boiling water to cover potatoes and cook for 2 minutes, until potatoes are barely cooked, drain and cool. Remove poblanos and peel away skin, and scrape seeds, dice. Remove chorizo from its casing and break up.

Filling:

In a large sauté pan heat fat, add the chorizo and let cook stirring to break up even more. Add the potatoes and continue to cook until sausage is cooked through and potatoes are soft and begin to break up as well. Add the poblanos and heat through. Remove from heat.

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out mixture onto a lightly floured surface and gather together, and then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

Roll dough out on a very lightly flowered surface and using a 3 inch (or desired size) circle cutter cut desired size for empanadas. Cool dough again slightly after it has been cut so that it is easier to work with as you form the empanadas. Place small amount of filling on one half of the empanada, fold over and seal by folding edges of dough or brushing with egg wash and crimping together with a fork.

Empanadas can be frozen this way and baked when needed or brush with egg what and bake in a 375 oven for 12 to 14 minutes until brown.

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About

This recipe comes from Cameo McRoberts, Associate Chef for Kathy Casey Food Studios. Papas con Chorizo y Poblana Rajas, or potatoes with chorizo and poblano peppers, makes a great stuffing for empanadas (pictured above), stirring into scrambled eggs or eating on a couple of warm tortillas.