Empanadas de tinga de pollo

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Empanadas de tinga de pollo. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Empanadas de tinga de pollo is one of the most well liked of current trending meals in the world. It's simple, it is fast, it tastes yummy. It's appreciated by millions daily. Empanadas de tinga de pollo is something that I have loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Empanadas de tinga de pollo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Empanadas de tinga de pollo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Empanadas de tinga de pollo using 12 ingredients and 6 steps. Here is how you cook that.

¡Estas empanadas son deliciosas! La masa frita queda muy crujiente y en este caso la tinga con chorizo es un buen relleno, también puedes añadir queso asadero o manchego al rellenar.

Ingredients and spices that need to be Get to make Empanadas de tinga de pollo:

1. Masa
2. 1 kg harina de trigo
3. 1/2 kilo manteca vegetal
4. 1 cerveza o agua mineral 350 ml (yo usé agua mineral)
5. 1 cdta sal
6. Aceite vegetal para freír las empanadas
7. Tinga de pollo con chorizo
8. Para acompañar:
9. 1 taza Lechuga picada y desinfectada
10. 1/2 taza Queso fresco desmoronado
11. 3/4 taza Crema
12. Al gusto salsa verde o roja

Steps to make to make Empanadas de tinga de pollo

1. En un bowl hondo, coloca la manteca vegetal, aplástala con un tenedor hasta que quede cremosa y sin grumos.
2. Incorpora poco a poco la harina y la cerveza o agua mineral, ve integrando todo con las manos. La masa debe quedar sin grumos.
3. Refrigera la masa envuelta en un trapo al menos 30 minutos.
   Puedes hacerla el día anterior. También.
4. Para hacer las empanadas, haz bolitas medianas con tu mano, enharina la mesa u otra superficie limpia como una tabla par picar, aplasta la masa con un rodillo enharinado, o un vaso, si quieres que queden muy redondas puedes usar un cortador o un plato.
5. Rellena las empanadas con la tinga de pollo, cierra bien las orillas, puedes usar un tenedor.
6. Calienta aceite, y con cuidado fríe las empanadas a fuego medio/bajo hasta que queden doradas. Acompaña con lechuga, crema, queso fresco y la salsa de tu preferencia. (¡con salsa verde quedan muy bien!)

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