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Carnitas Empanadas

Homemade Carnitas Empanadas Made with Leftover Carnitas

Empanadas, the beloved tasty turnovers enjoyed across Latin American countries, are perfect for turning leftover carnitas into something extraordinary. If you made carnitas and find yourself with a lot of leftovers, you're in luck. Transforming already flavorful carnitas into delicious Carnitas Empanadas is easy to do.
5 from 7 votes
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 308 kcal

Ingredients
  

Guajillo Salsa

  • 8 dried Guajillo chiles stemmed and seeded
  • 10 dried Chile de Arbol stemmed and seeded
  • 2 cloves garlic
  • ½ cup low sodium chicken stock
  • ½ cup yellow onion chopped
  • ½ teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 bay leaf

Empanada Dough

  • 2 cups Masa Harina
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 ½ cups water
  • 1 tbs lard

Empanadas

  • 4 cups canola oil
  • ½ lb leftover carnitas meat
  • ¼ cup fresh salsa
  • ¼ Mexican crema or Sour Cream
  • ¼ green onions sliced

Instructions
 

  • Preheat the canola oil for frying the empanadas in a deep sauce pan or Dutch oven to 350°F.
  • Toast the chiles in a hot pan over medium heat for 1 minute. Flip the chiles over and toast the other side for another minute. Remove chiles from pan and cover with cold water. Let the chiles soak for 30 minutes.
  • Meanwhile, breakup the carnitas meat and sear it in a pan over medium heat with a little olive oil. Cook for 3 - 4 minutes, flip the meat over and cook for another 3 - 4 minutes. Remove the meat from the pan and drain on paper towels. Set aside.
  • Drain the chiles and add them to a blender along with the garlic, onion and chicken stock. Blend for 3 minutes. Add a little water if the mixture is too thick. Strain into a small sauce pan. Add the cumin, oregano and bay leaf and simmer on low heat for 5 - 10 minutes. Add the warm salsa to the carnitas meat and stir.
  • Add masa harina, salt and baking powder to the bowl of a stand mixer and blend with a paddle attachment for one minute. The key is to make sure the baking powder is evenly distributed. Add the water and lard and mix for two minutes on medium-low speed. Using a tortilla press, flatten ¼ cup of empanada dough to a thickness of ⅛", no thinner. Add a scant ¼ cup to the lower third of the dough. Gently fold the dough over the filling and press to seal. Press the tines of a fork along the edge of the seal.
  • Carefully drop the empanada in the hot oil. Cook for 4 minutes. Turn the empanada over and cook for another 4 minutes. Drain and serve with salsa, Mexican cream and green onions.

Video

Notes

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Nutrition

Serving: 8ozCalories: 308kcalCarbohydrates: 47gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 23mgSodium: 788mgPotassium: 380mgFiber: 5gSugar: 2gVitamin A: 928IUVitamin C: 3mgCalcium: 135mgIron: 5mg
Keyword carnitas empanadas, empenada
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