This is a traditional dish from northwestern Mexico, Sinaloa and Nayarit. These chipotle shrimp empanadas are perfect for any occasion.
The combination of seafood and corn is really extraordinary, plus the chipotle sauce gives this preparation an even more interesting flavor.
- 250 grams of fresh shrimp
- 2 tablespoons olive oil
- ½ medium onion, chopped
- 2 cloves garlic, chopped
- 1/3 cup fresh cilantro leaves, chopped
- 1 cup wheat flour
- 2/3 cup hot water
- 1/8 teaspoon salt
- ¾ cup oil for frying
- 2 chipotle chiles
- 1 cup heavy cream
- 1 garlic clove
- 6 cilantro leaves
- Salt and pepper to taste
- Peel and devein the shrimp, rinse well, drain and dry with a paper towel, then chop into medium pieces.
- Heat 2 tablespoons of olive oil in a skillet, add ¼ onion, sauté 1 minute and then add the garlic, sauté again until the garlic gives off its aroma.
- Add the shrimp and cook until pink and firm. Turn off the heat and add chopped cilantro, salt and a little pepper. Set aside and let cool.
- Mix the flour and 1/8 teaspoon of salt in a bowl using your hands. If the dough feels dry, add 1 or 2 tablespoons more water. Preheat frying oil in a frying pan.
- Take a small amount of dough, about the size of a walnut. Roll it into a ball, then flatten it between your hands and carefully flatten it using your fingers to make it round and uniform.
- Then place it in the palm of your hand, add a spoonful of shrimp in the center and close the edges to make a crescent.
- Make indentations around the edges of the crescent with a fork, take to the frying pan and fry the empanadas until golden brown and crispy. Place them on paper towels.
- Using a blender, blend the chiles, heavy cream, garlic and onion to a smooth paste. Add salt and pepper to taste and enjoy your chipotle shrimp empanadas.
- If when forming the croissants for your chipotle shrimp empanadas the dough breaks a little, you can cover it with more dough, although we recommend preparing a firm dough to prevent the filling from coming out when frying.