The filling of these savory Latin pastries,is accented with chilies, raisins and almonds.
Filling
1 tablespoon olive oil
1 12-ounce pork tenderloin, trimmed, cut into 1/3-inch pieces
1 jalapeño chili, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tablespoons chopped toasted almonds
3 tablespoons sour cream

Dough
1 1/2 cups all purpose flour
1 cup Masa Harina (corn tortilla mix)*
1 teaspoon baking powder
1 teaspoon salt
1/2 (1 stick) unsalted butter, melted, cooled
1/2 cup plus 1 tablespoon water
2 large eggs
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For filling:
Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili

powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and

lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat.

Mix in almonds and sour cream. Season with salt and pepper. Cool.

For dough:
Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in

large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add

to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes.

Working with half of dough at a time, roll out on floured surface to 1/8-inch

thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and

cut out additional rounds for a total of 12 rounds per dough half.

Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of

each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with

fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with

plastic wrap; chill.)

Preheat oven to 375F. Brush empanadas with beaten egg. Bake until light golden

brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.



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Zuni Rolls with Raspberry Chipotle Sauce

Mexican Sandwich
Smoked Turkey, Cheese, and Bacon Tortilla Rolls
For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo

For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Havarti (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon
chipotle sauce:
In a small saucepan combine sauce ingredients and simmer, stirring occasionally,

until sugar is dissolved. In a blender or food processor puree sauce and strain through

a fine sieve into a bowl.

Make Zuni rolls:
Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey,

bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling

and gently roll up tortillas.

In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately

high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve

tortillas crosswise and serve remaining sauce separately.
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Chipotle Salsa (see recipe)
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This salsa has a rich flavor from the smoked jalapeño chilies (chipotles). While these
chilies are pretty mild, when you put 30 of them in a salsa, you are going to get some
good heat.

30 dried chipotles (or 3 cups chipotle chiles)
8 roma tomatoes, chopped
12 cloves garlic, minced
2 tablespoons salt
Sour cream
1 tablespoon lime juice (optional)
1/2 teaspoon black pepper
Preparation:
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer

until it has reduced by about 1/3. Cool. Pour into a blender or food processor and puree

until smooth. Strain and serve chilled.
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PreparationFor filling:
Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili

powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and

lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat.

Mix in almonds and sour cream. Season with salt and pepper. Cool.

For dough:
Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in

large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add

to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes.

Working with half of dough at a time, roll out on floured surface to 1/8-inch

thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and

cut out additional rounds for a total of 12 rounds per dough half.

Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of

each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with

fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with

plastic wrap; chill.)

Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden

brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.
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Albondigas(Mexican meatballs) soup or with chili gravy
Albondigas (Meatballs)

Although albondigas (Mexican meatballs) are usually served in soup, they make a
nice appetizer or main dish , too.

* 1-1/2 pounds ground pork
* 1/3 cup finely chopped onion
* 2 large or 3 small garlic cloves, minced or put through a garlic press
* 2 canned chipotle chiles in adobo sauce, finely chopped
* 1/2 tsp ground coriander or coriander seed, toasted and ground
* 1/2 tsp freshly ground black pepper
* 1/2 teaspoon dried oregano leaves, crumbled
* 1 tablespoon chili powder
* 1/2 teaspoon salt
* 2 tablespoons Masa Harina
* 1 large egg
* 2 quarts chicken broth or 2 cups Chili Gravy

Combine the ground pork with the onion, garlic, chiles, coriander, pepper, oregano,

chili powder and salt, mixing well. Beat the Masa Harina into the egg until well

incorporated. Then pour egg mixture over meat mixture and combine well.

For soup:
Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a dutch

oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer.

and add:
1 1/2 tsp. chili powder
1 tsp. cumin or 1/2 tsp. cumin seed
1/2 tsp. oregano
1/2 tsp. basil
3 sliced carrots
1/2 head cabbage, coarsely chopped
1 green pepper, sliced diagonally
1 (16 oz.) can tomatoes, chopped with juice Simmer for 1 1/2 hours. Garnish individual

servings with chopped fresh cilantro.

For an appetizer or main dish:
Form the meat mixture into 2-inch balls. In a large skillet, fry the meatballs in 2

tablespoons corn oil, turning until browned on all sides. Remove meatballs from

skillet and drain on paper towels. Drain grease from skillet. Return meatballs to

skillet, add chili gravy, and simmer briefly until heated through.

Chili Gravy
This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes.

* 3 tablespoons melted shortening or lard
* 1 medium onion, finely chopped
* 1 large garlic clove, minced or put through a garlic press
* 1 tablespoon bacon drippings
* 1/4 cup good chili powder (preferably Gebhardt’s or your own homemade)
* 1/4 teaspoon ground cumin
* 1/4 teaspoon dried oregano, preferably Mexican
* 2 cups beef stock
* 2 cups water
* 1 tablespoon Masa Harina
* salt to taste


Over medium heat, sauté the onion and garlic in the oil until the onion is softened,

but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then

gradually add the beef stock and water, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened.

Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir

back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only

if you think it necessary.

Makes about 4 cups.

Note: A word about chili powder: The most-recommended chili powder in Texas is

Gebhardt’s, and for good reason. Also, if you make your own chili powder and can get

your hands on some dried chiles pasillas, make some pure ground pasillas, and you’ll

have an extraordinary powder for Tex-Mex enchiladas. However, if neither is

accessible to you, you can still make perfectly acceptable and delicious Tex-Mex

enchiladas with McCormick’s or Durkee’s chili powder, or whatever it is that your

store carries. If you know nothing whatsoever of chili powder or chiles, then my

instructions to you are very simple: Buy a product called “chili powder” — not

cayenne, not crushed red pepper, not ground red pepper
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