A savory potato empanada with pickled apple slaw, and yuzu crema. For each additional person, add another potato and another apple. This recipe will make a lot of yuzu crema, so feel free to make less if cooking for fewer people.
Total Time
45min
0.0
0 Ratings
Author: Chef's Roll
Servings:
1
Ingredients
Chorizo Potato Empanada
•
1
Russet Potato
•
1
Tbsp
Paprika
•
1
tsp
Ground Cumin
•
1
tsp
Simply Organic Garlic Powder
•
1
tsp
Chili Powder
•
1
tsp
Simply Organic Onion Powder
•
to taste
Empanada Dough Shells
•
as needed
Frying Oil
Pickled Apple Slaw
•
1
Apple
, thinly sliced
•
2
cups
Apple Cider Vinegar
•
1/2
cup
Granulated Sugar
•
1/2
cup
Water
Yuzu Crema
•
2
cups
Sour Cream
or Mexican Crema
•
1
Tbsp
Yuzu Extract
Cooking Instructions
1.
Blanch Russet Potato (1) till soft and dice.
2.
Mix potatoes with Paprika (1 Tbsp), Ground Cumin (1 tsp), Simply Organic Garlic Powder (1 tsp), Chili Powder (1 tsp), and Simply Organic Onion Powder (1 tsp) in a bowl and fill in the Empanada Dough Shells (to taste).
3.
Fry in Frying Oil (as needed) until golden brown.
4.
In a pot, bring Apple Cider Vinegar (2 cups), Water (1/2 cup), and Granulated Sugar (1/2 cup) to a boil.
5.
Pour hot mixture over Apple (1).
6.
Whisk together the Sour Cream (2 cups) and Yuzu Extract (1 Tbsp).
7.
Serve empanadas with apple slaw and yuzu crema.
Nutrition Per Serving
CALORIES
1836
FAT
81.7 g
PROTEIN
27.8 g
CARBS
236.5 g
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