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Empanadas de Camarón
From Hugo Ortega’s Street Food of Mexico, by Hugo Ortega
These empanadas were inspired by a recent visit to a seafood market in Mexico City. From far away, we heard what sounded like drums but was actually rolling pins hitting the table as three young men rolled out dough, placed filling in center, formed the empanada, then fried it, all in a matter of what seemed like seconds. – Hugo Ortega
For the dough:
3 cups all-purpose flour
1½ teaspoon kosher salt
1 stick (4 oz.) unsalted butter, cubed, chilled
2 eggs, lightly beaten
For the filling:
⅓ cup olive oil
½ cup finely chopped white onion
4 garlic cloves, peeled, minced
6 tomatoes, seeded, cut into ½-inch cubes
2 dried bay leaves
1 teaspoon dried Mexican oregano, crumbled
4 teaspoons capers, coarsely chopped
1 jalapeño pepper, seeded and finely chopped
3 Tablespoons distilled white vinegar
2 Tablespoons salsa inglesa (Worcestershire sauce)
1 pound medium cocktail shrimp, peeled, coarsely chopped
10 to 12 cups corn oil for frying
For the dough: Place flour, salt, butter, lightly beaten egg and ½ cup ice water in a food processor. Pulse until dough begins to form a ball. Transfer onto a piece of plastic, wrap tightly and refrigerate at least 1 hour before using.
For the filling: Place large frying pan over medium heat, add olive oil to pan and preheat 2 minutes. Add onion and garlic and cook 3 minutes. Add tomatoes, bay leaves, oregano, capers and jalapeño and cook, stirring, 2 minutes. Add vinegar and salsa inglesa and cook 2 minutes more. Reduce heat, add shrimp and cook until no longer opaque. Add salt to taste. Transfer mixture to a sheet pan and allow to cool in refrigerator.
For the empanadas (make ahead up to 1 day): Divide the dough into six equal dough balls. Working one at a time and using a rolling pin, roll each dough ball into circles, about 8 inches in diameter and ⅛ inch thick. Place 2 tablespoons of filling in the center. Lightly brush edges with water, fold one side over mixture and lightly twist and pinch edges to seal. Place raw empanadas on parchment-lined tray sprinkled with flour; cover with more parchment paper, then plastic wrap. Refrigerate. Fry just before serving.
Before serving: Place corn oil in Dutch oven, preheat to 350°F. Working one at a time, deep fry each empanada until golden brown, about 3 minutes. Place cooked empanadas on paper towels to drain. Serve on a warm platter and accompany with mayonnaise and Valentina sauce. Makes 6 servings.
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