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COBIA EMPANADAS - CHEF MONICA LEON

COBIA EMPANADAS - CHEF MONICA LEON

Cobia Empanadas - Serves 2

Ingredients

  • 1 pound of finely diced cobia (doesn’t have to be perfect/precise cuts as it will break down later in the sauce)
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 large yellow onion, diced
  • 5 garlic cloves, finely chopped
  • 2 tbsp. Sazon completa
  • ¼ cup of extra virgin olive oil 
  • Salt & pepper to taste 
  • 10 ounces of tomato puree 
  • 6 oz. of dry white cooking wine
  • Store bought empanada dough wrappers for frying
  • 4 cups of canola oil for frying

Instructions

  1. In a large dutch oven heat your olive oil over low-medium heat and add your chopped peppers, onions and garlic to make your sofrito. Now add your Sazon completa & salt to taste and mix.  Cook this down for 5-7 minutes until nice & cooked down and you see your onions are translucent.
  2. Now stir in your fish, cooking wine and tomato puree and cook this down for 20-25 minutes over medium-low heat stirring constantly to break down the fish. After this time, the fish will be cooked down and it’ll have a nice & thick consistency. Take your mixture off the heat and let it come to room temperature before filling your empanadas. 
  3. On a clean surface we are going to place our defrosted empanada wrappers and one by one start filling them. ​​Moisten the outer edge of each wrapper with water and put a spoonful into each wrapper making sure to not overfill. Wrap your dough around the filling to form your empanada. Using a fork, crimp the edges of the empanadas. Set aside. 
  4. Heat oil in a frying pan to 350F. Once the oil is hot, add one empanada at a time, flipping after about 5 minutes on both sides until golden brown. Once your empanada is ready, take it out of the oil & and place on a sheet pan covered in paper towel to absorb the excess oil. Plate & serve with lime or your favorite dipping sauce!
categories : CHEF RECIPES