12 each 8" Fry-Ready Tortilla (37185)
2 Tbsp. Vegetable Oil
5 oz. Red Onions , diced
9 oz. Shitake Mushrooms , diced
9 oz. Portabella Mushrooms, diced
5 oz. Poblano Peppers, roasted, diced
9 oz. Corn , roasted off the cob
1/4 cup Flour
3 tsp. Cumin , ground
1 1/2 tsp. Coriander , ground
1 tsp. Smoked Paprika , ground
2 1/2 cups Vegetable broth
8 oz. Oaxaca Cheese
Egg Wash , as needed
Cumin-Cilantro Crema, see related recipe
1.) Heat oil over medium-high heat in a large skillet. Add onions and sauté for 3-5 minutes. Add mushrooms and sauté for 5-7 minutes or until the mushrooms start to give off their moisture. Add the poblano peppers and corn. In a separate bowl, combine flour, cumin, coriander, and smoked paprika. Mix well until the flour mixture has coated all the ingredients. Add the vegetable broth and heat until a thickened gravy has formed. Remove from heat, add Oaxaca cheese, and store refrigerated.
2.) Place 4 oz. of the empanada filling on one half of the tortilla and brush the edges with egg wash. Fold the empty half of the tortilla over, forming an empanada. Using a fork, gently crimp the edges.
3.) Pre-heat fryer to 350°F. Place empanada in the fryer and fry for 3-4 minutes or until the outside is crispy and the inside is hot. Serve with ¼ cup of Cumin-Cilantro Crema.