(WZZM) - Many across west Michigan plan on celebrating Cinco de Mayo, commemorating the battle of Puebla in which Mexican troops defeated the French. Paola Mendivil and her mother from El Granjero Mexican Grill stopped in with a recipe you can try during your gathering.
El Granjero Mexican Grill, Cinco de Mayo 2014
Recipe for Empanadas
Ingredients for the empanada dough:
3 cups flour (plus a little more for kneading)
1 teaspoon salt
1/2 cup cold water
1 teaspoon vinegar
3 tablespoons shortening
1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
2. In a separate bowl, mix together the 3 cups of flour and salt.
3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
4. Mix the wet and dry ingredients with a fork until it becomes stiff.
5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
Servings: Makes approximately 10 six-inch empanadas.
Ingredients for the Empanadas
Papas con chorizo (mashed potatoes and Mexican sausage)
Frijoles con queso (Refried beans and cheese)
Jamon y queso (Ham and cheese)
Picadillo (Ground beef and veggies)
Sweet empanadas: guava paste and cream cheese
Grab one empanada dough and put desired filling on top, close empanada like a taco and rub some cold water to the inside edges. Crimp down the edges with a fork. Deep-fried or bake. Serve hot, cold and add toppings such as salsa, cheese, sour cream or powder sugar to the sweet empanadas.