Yield: 12 servings
12 8" flour tortillas
2 Tbsp. vegetable oil
5 oz. red onion, diced
9 oz. shitake mushrooms, diced
9 oz. portabello mushrooms, diced
5 oz. poblano chilies, roasted, diced
9 oz. corn, roasted off the cob
1/4 cup flour
3 tsp. cumin, ground
1 1/2 tsp. coriander, ground
1 tsp. smoked paprika, ground
2 1/2 cups vegetable broth
8 oz. Oaxaca cheese
as needed, egg wash
Cumin-Cilantro Crema
3 cups sour cream
1 Tbsp. cumin, ground
1/4 cup cilantro, minced
Heat oil over medium-high heat in a large skillet. Add onions and sauté for 3-5 minutes. Add mushrooms and sauté for 5-7 minutes or until the mushrooms start to give off their moisture. Add the poblanos and corn. In a separate bowl, combine flour, cumin, coriander, and smoked paprika. Mix well until the flour mixture has coated all the ingredients. Add the vegetable broth and heat until a thickened gravy has formed. Remove from heat, add Oaxaca cheese and store refrigerated.
Place 4 oz. of the empanada filling on one half of the tortilla and brush the edges with egg wash. Fold the empty half of the tortilla over, forming an empanada. Using a fork, gently crimp the edges. Preheat fryer to 350°F. Place empanada in the fryer and fry for 3-4 minutes or until the outside is crispy and the inside is hot. Serve with 1/4 cup of Cumin-Cilantro Crema.
For Cumin-Cilantro Crema: Combine all ingredients, mix well and refrigerate for service.
