Morocho empanadas are a traditional Ecuadorian dish enjoyed alongside a good drink. The preparation process requires time and patience, but the result is worth it. The filling of meat, peas, and eggs combined with fried morocho dough in hot oil creates a delicious explosion of flavors in every bite. A true culinary treasure.
Morocho empanadas are a traditional dish that requires time and dedication in their preparation.
The morocho, once cooked and ground, becomes a soft and delicious dough.
The filling, with meat, vegetables, and eggs, provides a unique flavor that is enhanced when frying the empanadas in hot oil.
A real delight to share with family.
Morocho Empanadas
Ingredients
1 pound of Broken morocho corn
½ pound of Ground pork
3 tablespoons of Oil
4 tablespoons of Finely chopped white onion
2 tablespoons of Chopped cilantro
½ cup of Cooked tender peas
2 Boiled and chopped eggs
2 tablespoons of Vegetable shortening
Salt, pepper, and cumin
Preparation
Step 1 : The morocho should be soaked in cold water 3 days in advance, changing the water daily.
Step 2 : Then, rinse and cook until soft.
Step 3 : Afterward, drain and grind until achieving a uniform dough.
Step 4 : Grease the table and rolling pin with shortening to extend the dough smoothly.
Step 5 : Take the necessary amount of dough for one empanada and carefully roll it out on the table.
Step 6 : In a skillet, sauté oil, onion, cilantro, salt, pepper, and cumin.
Step 7 : Add peas and meat, and sauté.
Step 8 : Then, add chopped eggs to complete the filling.
Step 9 : Place a spoonful of filling in the center of the dough, fold it, and press the edges with a fork to seal properly.
Step 10 : Repeat this process until all the dough is used and let the empanadas rest for 1 hour.
Step 11 : Finally, fry the empanadas in abundant hot oil.
Step 12 : If desired, add a little annatto to the oil.
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