Ingredients
- 12 Each 8" Pressed Mazina Tortillas (08043), cut into (3) 4” rounds using ring cutter
- 2 1/4 cup Mezcal and Lime Chicken see related recipe
- 3/4 cup Chihuahua cheese, shredded
- 3 cup Aji Amarillo sauce
- 3 cup Chimichurri Sauce
- 3 cup Salsa rosado
- 1/4 cup egg white, beaten
Directions
- Using a 4" round pastry cutter, cut each Mazina® Tortilla into 3 rounds.
- To create one empanada place 1 tbsp. of Mezcal and Lime Chicken and 1 tsp. cheese in the center of a mini round tortilla. Brush the inside edges of the tortilla with egg white and press into a half moon shape. Crimp to keep shape if needed.
- Deep fry at 350°F for approx. 2 min. until golden and reads an internal temperature of 165°F.
- Serve 3 per order with a ¼ cup ramekin of each sauce on the side for dipping.
Ingredients- 3 Lbs. Chicken thighs, boneless, skinless
- 1 Tbsp. Tajín (or similar chili lime seasoning)
- 2 tsp. Ground cumin seed
- 2 tsp. Ground coriander
- 1/4 cup Canola Oil
- 3/4 cup White onion, sliced
- 9 Each Garlic cloves, crushed
- 1 1/2 cup Mezcal
- orange zest, from 2 oranges
- lime zest, from 6 limes
- 3/4 cup Lime juice
- 3 cup Chicken stock
- 3 cup Water
Directions
- Season chicken thighs with Tajín chili lime seasoning, ground cumin and ground coriander.
- In a large stock pot over high heat, add the canola oil and sear the chicken. Approx. 30 seconds per side, just until slight caramelization starts to form.
- Add onions and cook until tender (approx. 2 min) and then add garlic cloves and deglaze with Mezcal.
- Add remaining ingredients, cover with foil and finish in an oven at 325°F until chicken is fully cooked and pull-apart tender (approx. 30-45 min.).
- Remove chicken thighs from the cooking liquid and let cool slightly to the touch and shred.
- Reserve refrigerated until use.
