Black Bean and Potato Empanadas (or Chimichangas) with Green Chile Sauce

Black Bean and Potato Empanadas (or Chimichangas) with Green Chile Sauce

The Green Chile Sauce is absolutely amazing!  It is essential for this recipe, IMO.  The recipe is from one of my all-time favorite cookbooks, The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.  The original recipe suggest Hatch green chiles, but I can’t get those in Virginia.  Poblanos work really well, as do Anaheim chiles, and are available year-round in most grocery stores.  This particular time, I picked up some chiles (I’m not sure what they were) at the farmers’ market.  The black bean and potato mixture is a filling I created to stuff chimichangas.  It’s one of those, a pinch of this, a pinch of that non-recipes.  Recently I ran across a package of Goya Empanada wrappers in the freezer case at a local grocery store and thought it would be fun to stuff those. I’ll definitely use those again…they rocked…I’m thinking they would be perfect for Samosas!

To prepare the Empanadas (or Chimichangas…just use a flour tortilla):  place filling in empanada wrapper (about 2 tablespoons) and fold over to encase.  Use a fork to seal the edges.  If making chimichangas, place filling in the middle of a flour tortilla and fold over two facing edges.  Roll up the chimichanga like a burrito/wrap and secure with a toothpick.  Fry the empanada or chimichanga in hot oil until hot and golden brown.  Serve with the green chile sauce.

Black Bean and Potato Filling

1 can black beans, rinsed and drained
1 – 2 russet potatoes, diced small and cooked until just tender
salt
ground cumin
ground coriander
garlic powder

Gently combine the black beans and cooked potatoes.  Season with salt, cumin, coriander, and garlic powder to taste.

Note:  A chopped jalapeno or serrano and chopped fresh cilantro are also good additions to this filling.  Monterrey Jack or Pepper Jack cheese can also be added.

Green Chile Sauce

3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted mild green chile, preferably new Mexican or Anaheim, fresh or frozen
2 cups of vegetable (or chicken) stock
1 teaspoon salt
1 teaspoon ground coriander

In a heavy saucepan, warm the oil over medium heat.  Add the onion and sauté until well softened, about 5 minutes.  Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.  Mix in the chile.  Pour in the stock and add the seasonings.  Bring the mixture to a boil.  Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.

The sauce keeps refrigerated, for about 5 days and freezes well.

From The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

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