Onion Chipotle And Epazote Turnovers Recipes

Steps:

• In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
• Gradually, add water, tossing with a fork until mixture forms a ball.
• Shape into a flattened ball; wrap in plastic wrap and refrigerate.
• In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
• Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
• In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
• Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
• Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
• Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

Steps:

• 1. Cover the pork slices with plastic wrap and pound them to an even 1/4-inch thickness with a meat mallet or rolling pin. Put the meat in a pie plate. In a small bowl combine the garlic, seasoning extract, chipotle sauce, and oil. Spoon over the meat, and turn the slices several times to coat with the marinade. Marinate the meat 25 to 30 minutes. 2. Meanwhile, in a medium bowl mash the avocado with a fork. Add the tomato, onion, serrano, cilantro, lime juice, and salt. Stir gently to mix. 3. Heat a nonstick skillet over medium-high heat. Put the seasoned meat in the pan, and cook, turning 2 to 3 times until nicely browned and cooked through, 3 to 4 minutes total. Remove the meat to a cutting board and chop into bite-size pieces. Transfer the chopped pork to a bowl. 4. Heat the tortillas, 1 at a time, on a hot griddle, comal, or in a dry skillet. Lay 1 tortilla on a working surface, and spread with 1/6 of the avocado salsa. Add 1/6 of the chopped grilled pork, and some shredded lettuce. Fold in the sides and roll the tortilla into a cylinder. Repeat with the remaining tortillas. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In bread machine pan, place the first 6 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes., Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash the garlic., Roll dough into a 12x10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes., With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned. , Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add the chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough. , Bake until golden brown, 10-15 minutes longer. If desired, top with chopped chives. Cut into serving portions; serve warm. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on an ungreased baking sheet in a preheated 400° oven until heated through.

Steps:

• 1. Cut the cactus strips into 1/4-inch dice and set aside. In a medium skillet, heat the oil and cook the onion, stirring, until it starts to brown, 4 to 5 minutes. Season with salt and pepper. Stir in the reserved diced cactus and heat through completely. Set aside. 2. Heat a small nonstick skillet and warm the tortillas, 1 at a time, until soft and pliable. To assemble, put a portion of the cactus filling on half of each warm tortilla. Top with queso fresco and salsa. Fold in half and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium skillet, heat the oil over medium heat and cook the onion, stirring frequently until very soft and all juices have cooked away, about 10 minutes. Stir in the salt, chipotles, and epazote. Cook for 1 minute. Transfer to a plate and cool completely. 2. Preheat the oven to 400°. Place half of the reserved dough on a floured board and roll out thin. Cut into 4-inch circles. Gather the scraps and re-roll. Put 1 tablespoon of the filling on each circle and fold in half. Moisten the edges with water and crimp with a fork or fingers to seal. Place on an ungreased baking sheet. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Cool on a rack. Repeat rolling, filling, and baking with the remaining half of the dough. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.