Tinga Empanadas with Chipotle Chile
alexandra romero
Delight your guests with these crispy tinga empanadas with chipotle chile; they will love them. This recipe is a great option for parties and gatherings, as it is economical and very yielding.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • vegetable oil
  • 1/2 cups onion, in thin strips
  • 1 clove garlic, finely chopped
  • 2 cups chicken, cooked and shredded
  • 1 cup tomato, into quarters
  • 1/2 cups chicken bullion
  • 1 chipotle chile, pickled
  • salt, to season the sauce
  • pepper, to season the sauce
  • 10 empanada dough
  • 1 egg, scrambled, to seal the empanadas
  • vegetable oil, for frying the empanadas
Preparation
15 mins
15 mins
Low
  • Heat the oil in a pan and fry the onion and garlic.
  • Blend the tomato, the broth, and the chipotle. Season with salt, pepper, and set aside.
  • Add the chicken to the pan where the onion and garlic are frying, then pour in the blended sauce. Cover and let cook over medium heat. This tinga needs to be dry to fill the empanadas.
  • Add a tablespoon of tinga on a disc of empanada, brush the edge with egg, and close with the help of a fork. Fry in a pot with hot oil. When golden, remove and drain.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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