12909 Makes 16 empanadas Wed Aug 06 08:10:37 -0700 2008 Fri Feb 06 08:39:38 -0800 2009 Licensed http://www.chow.com/recipes/12909 Fri, 06 Feb 2009 16:39:38 GMT Wild mushrooms grow prolifically in the forests of the Sierra Madre Mountains during the rainy season. One of the best ways to enjoy this bounty is in a masa turnover, with a topping of a tomatillo, chile, and wild mushroom sauce.

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Sauté the onion and garlic in butter over low heat until soft. Add the serrano chiles and cook until softened.

Blend this mixture with the tomatillos, tomato, comino, and stock in a food processor until smooth.

Pour this mixture into a nonstick skillet and bring to a boil. Cook for 3 minutes, while stirring and scraping.

Add the mushrooms, then lower the heat to a simmer and cook for 20 minutes. Reserve. (The sauce may be made 1 day in advance and refrigerated.)

Sauté the onion in butter in a nonstick skillet until translucent.

Add the mushrooms and garlic and sauté over low heat for 15 to 20 minutes, or until most of the liquid has evaporated, adding more butter if needed to prevent sticking.

Add the epazote, pepper, and salt and stir well to combine. Reserve. (The filling may be made up to 1 day in advance and refrigerated.)

To make the dough for the empanadas, combine the masa harina, salt, and garlic powder and mix well. Slowly add 2¾ cups [660 mL] of water while stirring. Knead the mixture until a soft dough is formed, about 2 minutes, adding additional masa if needed for proper rolling consistency. Allow the dough to rest, covered, for 20 minutes.

Divide the dough into 16 pieces. Using a pasta roller, a rolling pin, or a tortilla press, roll the dough into circles 3 inches [8 cm] in diameter and ⅛ inch [3 mm] thick.

Brush each circle of dough with butter, then place 1 ounce [30 g] of cheese in the center. Add 1 to 2 tablespoons [15 to 30 mL] of the mushroom filling on top of the cheese. Top with a second circle of dough. Seal the edges with your fingers or the tines of a fork. Store, covered with plastic film and refrigerated, until required.

Brush the tops of the empanadas with melted butter and bake at 375°F [190°C] for 5 minutes. Turn them over and continue to bake for 3 to 5 minutes more. (They may be baked in advance, held, and reheated to order.) They may be cooked to order in a heavy, dry skillet or pan-fried in a little vegetable oil, well drained on paper towels. Hold warm, covered, until service.

Serve 1 warm empanada per person on a pool of the tomatillo-mushroom sauce.

]]> http://www.chow.com Arthur L. Meyer 50 Main ⅓ cup [80 mL] onions, diced

]]> 2 garlic cloves, minced

]]> 1½ tablespoons [25 mL] butter or lard

]]> 2 serrano chiles, seeds and ribs removed, minced

]]> 6 tomatillos, husked, rinsed, and fire roasted or broiled

]]> 1 small tomato, fire roasted or broiled

]]> ⅛ teaspoon [0.5 mL] comino (ground cumin)

]]> ¼ cup [60 mL] rich chicken or pork stock

]]> 4½ ounces [130 g] wild mushrooms, chopped

]]> 1 small onion, finely diced

]]> 1½ tablespoons [25 mL] butter or lard

]]> 8 ounces [225 g] wild mushrooms, chopped

]]> 4 garlic cloves, minced

]]> 1 tablespoon [15 mL] epazote leaves, chiffonade

]]> ½ teaspoon [3 mL] black pepper

]]> Salt to taste

]]> 3 cups [720 mL] masa harina tortilla mix or 1½ pounds [675 g] prepared masa dough for tortillas

]]> 1 tablespoon [15 mL] salt

]]> ½ teaspoon [3 mL] garlic powder

]]> Melted butter, for brushing rolled pastry

]]> 8 ounces [225 g] Gouda, Edam, or Muenster cheese, shredded

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