Park Avenue’s Pork Mole Empanada

Ingredients:

  • 2  lbs   pork shoulder
  • 2 gallons of chicken stock
  • 2 medium onions
  • 1/4 cup olive oil
  • 1 quarts mole
  • 1 bunch fresh scallion
  • 2 batchs empanada dough

Dough:

  • 1 1/2 cups all purpose flour
  • 1 cup Masa Harina (corn flour mix)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup plus 1 tablespoon water
  • 2 large eggs

Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in a large mixing bowl. Stir in melted butter. Wisk the water and 1 egg in to a small bowl. Add the flour mixture; knead in a bowl until smooth and pliable dough forms.

Mole:

  • 6 jalapeno peppers
  • 7 tomatoes (large)
  • 3 oz. bittersweet chocolate
  • 6 oz. peanuts
  • 2 oz  peanut oil
  • 1/2 teaspoon cinnamon
  • 1  teaspoon salt
  • 1/4  teaspoon coriander
  • 4  garlic cloves
  • 24 oz veal stock

Directions

  1. Blend in a food processor until smooth.
  2. Chop the onions and sauté them with olive oil in a large pot until translucent. Add the chicken stock and bring to a light roll. Add the pork butt and let it slowly cook for several hours, until the meat is loose on the bone.
  3. Chill the stock with the pork still in the liquid, overnight.
  4. Remove the pork from the liquid and shred the pork using a fork. Then toss the shredded pork with the mole’ sauce and add fresh scallions.
  5. Work with half the dough at a time. Roll the dough out on a floured surface to 1/8” thick. Cut into 3” circles.
  6. Place the filling to one side of the dough. Fill one half of the dough with a teaspoon of the filling. So, that you are able to fold the other half of the dough over the filling. Using a fork, crimp the dough together.
  7. Brush the top of the dough with an egg wash and let it rest in the refrigerator for an hour.
  8. Preheat oven to 350 F. Bake until golden brown, about  25 minutes. Serve hot.

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