Empanada de Hitlacoche

Empanada de HuitacocheCourtesy of Chef Molly Schaefer Priest

Empanada dough:
2 cups masa flour
1 cup all purpose flour
45 grams Crisco
2 teaspoon salt
ice water

Technique: Make like pie dough and let rest two hours. Using about an ounce of dough, form into rounds, by hand or with empanada press. Then fill, rim edge with water, fold in half, and seal edge with tines of a fork. Fry and serve with sauce.

Huitlacoche filling:
2 pounds huitlacoche thawed
1 white onion, minced
8 garlic cloves, minced
8 roma tomatoes, seeded, minced
2 Tablespoons epazote
salt

Technique: Saute onion until opaque, add garlic cook another minute. Add tomato, cook 5 minutes. Add huitlacoche cook 15 to 20 minutes, then salt and epazote.

Roasted Poblano Cream:
8 large poblano peppers, roasted, peeled
2 cups half and half
2 cups heavy cream
salt

Technique: Roast peppers over flame, or under broiler to blister. Place in paper bag or covered bowl to seat. Peel, seed, and place in blender with half and half. Puree, add heavy cream and salt and mix just a little more.

Note: Huitlacoche (or cuitlacoche) is corn kernels infected with the fungus that causes corn smut. The corn kernels are usually blackened, and their shape enlarged and distorted. Huitlacoche is a delicacy, and provides a wonderful flavor to dishes like the above empanada. Chef Molly advises to avoid the canned huitlacoche, but finding fresh may prove difficult.