Empanadas Arregladas (Costa Rican Empinadas)

 

Empanadas Arregladas

2 cups Masa Harina (Maseca)
1/2 teaspoon salt
1 1/4 cups hot water
1 teaspoon achiote powder (optional; also called annatto)
1 cup cooked Tica-style black beans
1 cup queso fresco
3 cups vegetable oil

Cabbage Salad

1/2 cabbage, chopped into narrow strips
1 large tomato, diced
Juice from 1/2 lemon (unless lemon is small, then use the juice from the full lemon)
Salt and pepper

Heat the oil in a large pan over medium heat.  Add the achiote powder to the hot water and stir to dissolve.  Make a hole in the center of the masa in a bowl, and slowly add water, a little at a time.  Using your fingers, mix the masa and water together until it all comes together and forms a ball.  It will be about the consistency of playdough.  Make balls with the masa slightly larger than the size of a golf ball.  Place the ball between to sheets of parchment paper, then press down hard with the bottom of a plate to form a tortilla.

Remove the top sheet of parchment paper and fill masa tortilla with about 1 teaspoon of cheese and 1 teaspoon of beans (or all beans, or all cheese, or a shredded chicken mixture).  Do not overfill.  Fold one side of the tortilla over and press edges down to seal the empanada. 

When all empanadas are prepared, gently lower a few at a time into the hot oil using tongs (very important as the water in the empanada dough will sizzle and pop quite a bit) and fry for about 3 minutes per side until golden brown.  Be sure not to crowd the pan.  Remove from oil and place on a plate lined with paper towels.

To prepare the cabbage salad, mix the cabbage and tomatoes, squeeze the lemon juice over them, and season with salt and paper to taste.   

Serve empanadas with cabbage salad and sour cream.  I like guacamole for them too, even though that is a Mexican thing and not something you would see in Costa Rica.

Gallo Pinto (Costa Rican Black Beans and Rice)

Gallo Pinto

2 cups cooked black beans, including the liquid (1 15 oz. can)*
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
4 garlic cloves, minced
2 tablespoons butter
1 teaspoon cumin
2 tablespoons Salsa Lizano**
2-3 teaspoons salt, to taste
Pepper, to taste
1 cup finely chopped cilantro stems and leaves
3 cups cooked, long-grain rice

In a large skillet over medium heat, melt butter.  Add onion, pepper, and garlic and saute for a few minutes until soft.  Add the beans and Lizano sauce and cook for about 5 minutes more.  If making Gallo Pinto, add the rice now and cook a few minutes more until everything is well combined, then stir in cilantro and serve with tortillas, crema fresca or sour cream and Lizano sauce.

If making black beans for empanadas, mash about half the beans with a potato masher before stirring in the cilantro.

*To prepare dried black beans, soak 1 pound of beans in 6 cups of water overnight.  Drain the water, then pour beans, 6 cups water, 6 chopped garlic cloves, 2 tablespoons dried oregano, and 1 cup chopped cilantro leaves and stems.  Cook on high for 3 hours or until beans are tender.
**If Salsa Lizano is not available, the easies substitute is Worcestershire sauce.  It's not the same, but it will work in a pinch.