Strawberry Atole Empanadas
Delicious homemade empanadas, perfect for those rainy days, you can pair them with rich hot chocolate.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 2 kilos flour
- 3/4 kilos vegetable shortening
- 1 liter beer
- 4 envelopes cornstarch, strawberry flavor
- 2 liters cow's milk
- 1 sprig cinnamon
- 1/4 kilos sugar
- sugar, and ground cinnamon for coating
Preparation
1h 30 mins
0 mins
Low
- To make the empanada dough: combine the flour with the lard until integrated, add the beer and mix until forming a homogeneous and manageable dough that doesn't stick to your hands. Form small balls with the dough and make tortillas using a press.
- For the atole: bring the milk, sugar, and cinnamon to a boil in a saucepan. Dissolve the strawberry cornstarch in a little water so that when you add it to the milk, it doesn't form lumps. Once the milk has boiled, add the cornstarch and stir constantly to achieve the desired thickness. Remove from heat.
- Once the tortillas are made with the dough, fill them with the strawberry atole, place them on a greased baking sheet with a bit of lard, and bake at 200 °C until they are well cooked and slightly golden. Once ready, coat them in the sugar and cinnamon mixture.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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