Updated November 28, 2014
large boneless skinless chicken breast, pounded to 1/2-inch thickness
tablespoon Old El Paso™ taco seasoning mix
(4 oz.) can chopped green chiles
empanada shells, thawed
ounces monterrey jack cheese, cut into 1/4-inch cubes
cup chopped fresh cilantro
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Sprinkle both sides of the chicken breast with the taco seasoning until evenly coated.
Heat olive oil in a large saute pan over medium heat until shimmering. Add chicken to the pan, and cook for 4 minutes per side, or until the center is no longer pink and the juices run clear. Add in the chopped green chiles and cook for an additional minute.
Remove the chicken and chile mixture from heat. Use a fork to shred the chicken.
While the chicken cools, create the open-faced empanada bowls by gently pinching together small pleats every half inch along the side of the empanada shells. Place each bowl on the baking sheet, then cover with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells.
Once the shells are ready, portion the shredded chicken evenly into the bottom of the shells. Then layer in the tomatoes and then cheese.
Bake for 12-15 minutes, or until the cheese is melted and the shells begin to turn slightly golden. Remove and top with chopped cilantro. Serve with extra salsa if desired.
More About This Recipe
- This tasty and easy twist on traditional empanadas is MUY delicioso!
Ok, I love traditional empanadas. But I have to admit that these quick and easy “open-faced” empanadas are pretty ridiculously cute! And delicious!!!
The pleated empanada “bowls” are a breeze to make and literally come together in minutes. Then once they are filled with gooey cheese, seasoned chicken and tomatoes, and topped with lots of fresh cilantro, these little empanadas make the perfect little appetizers…or dinner!
Add in your favorite taco toppings, or keep it simple. However you make them, I guarantee you won’t be able to have just one. :)
Here’s the how to:
Start by seasoning a chicken breast with lots of zesty taco seasoning.
Then cook the chicken in a sauté pan, then add in some chopped green chiles, and then shred the chicken into bite sized pieces once it is cooked through.
While the chicken cooks, get started making your empanada “bowls”! Simple press together small pleats around the edges of the empanada shells until they form small bowls. Lay them out on a baking sheet covered in parchment.
Then get your chicken and your other toppings (look, they form a Mexican flag!) ready to go for assembly.
First, add in a layer of your shredded chicken.
Then layer in your cheese and tomatoes. And then cook them at 425 for about 15 minutes, or until that cheese is nice and melted.
Finally top with some fresh cilantro, and dive in!
Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile — and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!
Hello there beautiful! Welcome to Green Straight Up Special Edition: Empanadas. We appreciate your interest in a more sustainable world and hope you enjoy this article and your future vegan-empanada feast!
If you want to see a tutorial on how to make Argentinian empanadas, this is a YouTube video of my Demonstration speech for my 2020 Oral Communication class: How to Make Argentinian Empanadas.
Empanadas are baked or deep-fried stuffed pastries. Although they are typically prepared in many Latin, European and Asian countries, the world’s most popular and most delicious empanadas are from Argentina. This article presents the classic Argentinian beef empanada, made vegan! You will also find the vegan chicken and the spinach empanada recipes and the open-faced or tart empanada alternative. Have fun and buen provecho!Empanada Shops
In Buenos Aires, Argentina’s capital city, there are empanada shops everywhere usually, at least two or three per neighborhood. These places offer deep-fried or baked empanadas and have many different flavors to choose from. Many of them also sell pizza, so people usually order pizza and empanadas together. Empanada shops take telephone orders and will deliver for no extra charge. So, if you have friends over for dinner or the family overstayed their visit, no problem, make a call and in less than one hour, you will get a hot and delicious empanada delivery. People usually order at least a dozen empanadas and mix many different flavors and fillings.
The most popular empanada fillings in Argentina are ground beef (with red bell pepper, boiled egg, onions and olives), ham and cheese, onion and cheese, chicken, and spinach with béchamel or cheese. Other typical flavors are corn with béchamel sauce, bell peppers and onions (humita), or corn with cheese, caprese (cheese, tomato, and basil), spicy chopped beef (carne cortada a cuchillo), and roquefort with celery and ham.
In this article, you will find some of the most popular Argentinian empanada recipes made vegan. You can also add other ingredients and vegetables and come up with your own signature recipe. Pretty much anything you put inside of an empanada will taste delicious, so don’t be shy!
The empanada dough discs are very easy to make, but you can also find them at the international store or most Latin markets for three to four dollars per dozen. There are three different types of dough, one is for fried empanadas and the other two are for baked empanadas: one is a puffy, flaky pastry (hojaldrada) and the other one is drier (sequita or criolla).
Dough (20 discs aprox.):
- 3 cups of flour (+ a few more tablespoons if necessary)
- 1 teaspoon of salt
- 1/2 cup of oil or vegan butter
- 3/4 cup of cold water (+ a few more tablespoons if necessary)
In a medium bowl, mix the flour with the salt. Add the oil and the water and mix well until you get a firm, dry dough. Divide the dough into about 20 individual dough balls and let them rest in a cool place for 30 minutes.
While the dough is resting, you can work on your stuffing. Once your stuffing is ready, work each dough ball with the rolling pin to get round thin discs. If necessary, sprinkle some flour on the rolling pin and countertop to prevent dough from sticking.
♦Plant-Based Protein Beef
- A 12-ounce package of meatless ground (Yves, Morning Star, TVP, or soy-free alternatives such as Beyond Meat or Quorn)
- 1 large diced onion (The secret is to put as much onion as “meat,” this will make the empanadas juicy, so if you want to, add some sliced green onion as well!)
- 1 small diced red bell pepper
- 3 diced garlic cloves
- Chili flakes, salt, and pepper
- Green and/or black olives (at least one per empanada, seedless and cut in halves)
- Optional: chopped parsley (add once stuffing has been removed from heat)
Note: In some Argentinian provinces, they add raisins and boiled potato to their empanadas. If you want to try that empanada version, add 1/2 cup of small boiled potato cubes, 1/4 cup of raisins, and some paprika to the original recipe.
- Add some oil to a frying pan on medium heat. Once the oil is hot, add garlic and chili flakes first, then onions and bell pepper. Sauté until the onion becomes slightly transparent, then add the meatless ground beef (and the boiled potatoes, if you are using this ingredient).
- Cover with the lid and let cook for 10 minutes. Remove from heat and add the olives and parsley (and raisins, if you are using this ingredient). Let the stuffing cool off before filling your empanada discs with it.
Note: If you are using TVP (texturized vegan protein), hydrate the TVP before you add it to the pan (3/4 to 1cup of hot water to 1 cup of TVP).
- A 10 or 12-ounce pack of meatless chicken strips (Gardein, Morning Star, or soy-free alternatives such as Beyond Meat or Quorn)
- 1 large diced onion
- 1 small diced bell pepper
- 3 diced garlic cloves
- Chili flakes, salt, and pepper
- Black or green olives (at least one per empanada)
- Optional: chopped parsley or basil (add once stuffing has been removed from heat)
Same procedure as “beef” empanadas, but add the vegan chicken instead of the meatless ground beef.
TIP: For a more herbal flavor, sauté the ingredients with homemade rosemary flavored olive oil→Refill an empty, clean, and dry glass bottle–reuse a hot sauce or soy sauce bottle–with olive oil and stick a washed and dried branch of rosemary in it. Let it sit for a few days, remove the rosemary branch and start using your flavored oil! It is also great for focaccia bread!
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Mix the flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers, breaking it up into small pieces. If using oil, simply stir it in.
Stir in just enough milk, water or broth to form a kneadable mass. Remove it to a floured work surface and knead for about 5-10 minutes, or until it is silky smooth. Add a little flour if it is too sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.
While the dough is resting, heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.
Preheat oven to 375°F. Cut the rested dough into 12 equal portions. Lightly flour a work surface and roll each portion out into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
Brush tops with an egg beaten with a little water if you like. Bake for 30-40 minutes until browned on top. Serve warm.
Empanadas al Horno (Chile and Argentina) :The filling above is called pino and is typical for empanadas eaten in Chile and Argentina. Usually the filling of each empanada is topped with a sliced hard-boiled egg before it is encased in the pastry and baked. Chileans add a little more onions, Argentinians a little more beef.
Empanadas de Atún (Tuna empanadas) : Sauté a minced onion in olive oil. Cool and stir in 3 or 4 drained cans of tuna, 1 cup of frozen peas (optional), salt and pepper. Fill the pastry and bake as directed above. Sometimes the filling is topped with a couple slices of hard-boiled egg. Other recipes call for adding the tuna and a 1/2 cup white wine to the pan with the onions and simmering to cook down the wine a bit.
Empanadas de Espinaca (Spinach empanadas) : Sauté some minced onion and garlic in olive oil. Add about 2 pounds of cleaned, chopped spinach and cook until wilted. Season with salt, pepper and a little nutmeg and cool. Toss with 3/4 cup shredded mozzarella, fill pastry and bake as directed above.
Empanadas Gallegas (Spain) : The people of Galicia in northwest Spain fill empanadas with stewlike mixtures of onion and chicken, beef, salt cod, tuna, rabbit or seafood. Empanadas gallegas are often made like a large double-crust pastry and cut into serving portions. Make the dough as described above, but divide into two pieces and roll out into two rectangles, one slightly smaller than the other. Lay the larger rectangle on a greased and floured baking sheet. Spread your desired filling over the pastry leaving a 1-inch border. Lay the smaller dough rectangle over the filling and moisten the edges with water. Bring the edges of the bottom pastry up over edges of the top pastry and press to seal. Poke some holes in the top pastry with a fork and decorate with pieces of leftover dough if you like. Bake as for individual empanadas, allowing a little more time to cook completely through.
Empanadas Mexicanas (Mexico) : the pino filling, known as picadillo in Mexico, is common. Other possibilities are chile-seasoned and shredded chicken or beef topped with grated cheese. Moles are a popular filling in Oaxaca. Fruit filled empanadas are favorites everywhere.
Empanadas Venezolanas (Venezuela) : made with the same dough used for arepas . Roll the dough out into rounds between plastic wrap, fill, seal and deep fry in hot oil. Popular fillings are meat, cheese, black beans and seafood.
Pastelillos (Puerto Rico) : fill with pico (known as picadillo in Puerto Rico), shredded cheese or guava paste (guayaba).
Salteñas (Bolivia) : a favorite for breakfast in Bolivia, sold by roadside vendors. Mix a little paprika or achiote oil into the dough to give it an authentic reddish-orange tinge. Make a chicken or beef stew with potatoes and peas. Spice it up with some cumin and hot chiles or cayenne pepper. Sweeten it with a big pinch of sugar. Then thicken it with a packet of plain gelatin (follow package directions) before cooling. Fill and bake as directed above.
Empanadas Dulces (Dessert empanadas) : fill with fruit preserves (apple, pineapple, guava), dulce de leche , arroz con leche , or canned pumpkin.
Sometimes a beaten egg is added to the pastry dough. Other recipes call for the addition of about 1 tablespoon of vinegar.
Roll the dough out into large 6- to 8-inch rounds for individual portions sizes, or into 3- to 4-inch size to make appetizers.
The pastry for empanadas is usually a pie-crust-like short dough made with lard or shortening. But recipes for the pastry vary as much as fillings. Puff pastry (hojaldre) is often used as a shortcut and can be found in pre-cut rounds in many Latin markets.
Empanadas are a traditional food on Chile's National Day (September 18).
The empanadinhas of Brazil are similar, but they are more like a tart and open-faced on top.
Open-Faced Chicken Empanadas - Recipes
I can't say how impressed I am with all the responses we got after the arepas video was posted yesterday! While it seems I got close, it was clear from the comments that I needed to make a few crucial changes. So, i made another small batch.
I used more water, so the dough was softer and didn't crack when I formed the arepas. I also didn't fry them, but cooked them on a dry (well, very super-lightly oiled) griddle. From the comments it was obvious this was a key, and after one taste I could tell why. It had a better crust and texture. Thanks to everyone who shared their knowledge!
Arepas Update 2.1
I just discovered these are killer grilled on leftover charcoal! Smoky, chewy, crispy goodness.
By the way, awesome website! I'm trying a new recipe every weekend and my family can't wait to try new stuff and my wife even recommends your website. I became chef dad, thanks to you :D I love the cooking lessons tucked in your recipes. Bravo!
I made a batch of these tonight after stopping by our local Latino grocery. The only pre cooked cornmeal I could locate was from GOYA which is popular in the Mid-West. I tried to get a nice color on both sides baked on a dry griddle. I even baked them for 10-15 minutes at 350F to try to dry the crumb a little. They taste great but the inside is still raw. I'm thinking they need to be firmer (less water).What do you think?
i didnt measure, but you may need more flour.
Does the dough need to 'rest' before cooking like other doughs for the flour to absorb the water better? Mine came out crisp on the outside but almost like 'grits' inside. is that right? It was very delicious but wasn't sure if that was right.
Yes, I believe that is right. Mine were crispy outside and very moist inside. But, i'm sure our experts can tell u for sure.
also, i did some rested and some right away, and didn't seem to make a difference.
The stuff is corn flour. It doesn't make gluten so the resting is not needed.
Hey chef. Are there any Venezuelan condiments that go with the "Arepas"? The pulled pork with avocado looked good. There's a place in North Hollywood known as Porto's Bakery and they have something similar to the Arepas only their's are stuffed and sealed with a shredded beef in a tomato spiced sauce, oh and they happend to be cuban.
hey there chef john! its me again!
no resting is needed. you nail it this time! awesome arepa, the nice crispy look, you still need to work more on the shaping though, but dont worry, to perfectly shape an arepa is an art only mastered by grannys, trust me, i still cant do it.
You can use the same dough for the Venezuelan Empanadas, its the same thing, you put it as thin as you can over a thin plastic paper, put some stuffing, then close it like a Calzone, using the paper, so you form a semicircle, you can use a big bowl to press on the folded dough to "seal it" and remove the excessive dough, then DEEP fry it, its the number 2 venezuelan meal, after the arepa.
awesome the grilled arepa idea, we made those at BBQs, believe it or not there are many WEIRD ways to eat arepas, or to do them. my dad used to do them Squared, and eat them in a very weird way, but i discovered he was not the only one, many people chop de Arepa in a bowl, add some cheese, then. wait for it. LATTE. yes. coffee & Milk. i always found that disgusting, but i cant judge the guy, and many people have done it also, its like an ancient way of eating it, from the 30's or something, there also a weird way to eat the leftover arepas, you mix some eggs and dip the arepa on it, then fry it, i personally dont like those, but hey. new things to try.
for Art & CB.
Trust me on this, if is not P.A.N or something extremely similar(we have different brands in venezuela), your arepas wont be that good, its not because its a venezuelan flour, its because its the original modern arepa recipe, since the 50s or way back, when corn flour began to be industrially processed, this particularly corn meal it is NOT the same thing as polenta, notice that.
there are no specific condiment to go with the arepa, but i can tell you what NOT to use, because it wont taste good. do not use Ketchup nor BBQ sauce, trust me, not a nice mix, but a commonly used salsa for the arepas (and empanadas)specially chicken, or beef, or fish is the famous Guasacaca, its like a very thin guacomole, you can see the recipe here: http://southamericanfood.about.com/od/appetizersfirstcourses/r/Guasacaca.htm
i hope you like this info! THANKS TO CHEF JOHN TO SHOW OUR FOOD TO THE WORLD!
@Lucia- you are right!
also coming someone with celiacs, thanks for this great gluten free recipe!
im always looking for good alternatives to bread for sandwiches, and this looks delicious
I found you on youtube and you rock! I love your style, voice, and recipes. HA, your so funny and sarcastic, classic cook. I've learned alot!
the arepas are kinda like pita. I like it!
pps. why aren't you on foodnetwork yet.
Here's a blog with a video of "arepa tutorial" that's entertaining. http://blog.thelatinproducts.com/ Especially liked the shark prop. Scroll down to the May 17, 2010 entry. The attached website has the Harina PAN at a reasonable price also.
Jajaja (LOL). Granson always in the target. it's true Chef John. only grannys master that technique perfectly. But we try. Remember you have to seal it first, in a pan with a little bit of oil. and then put it in the oven or in the grill. (so it won't stick or lose it's shape. ).
You can make NUMBER of things with 'harina PAN'.. arepas, empanadas(a little bit of sugar and flour, they're filled, Shape: crescent), mandocas (a little bit of sugar and cheese, Shape: U form).
I promise we'll make some videos. or lead u to them.
PS.: when u taste empanadas it'd be your new favorite dish. )
Hello. I`m colombian and here (or at least in my family) we do Arepas a little different.
First, using 1 stick of unsalted butter for 1lb of pre-cooked flour (P.A.N) and 250gr of dried salted cheese (here in colombia we call it "Costeño" but those are its characteristics), we grate the cheese and we mix it with the flour, the salt and the butter, then we add boiling water and we knead. Then we cook it on a dry griddle. That's all.
Hey Chef John, really like your posts and recipes! I was wondering if you could do a post on how to make open-faced chicken tacos. I think that would go great in a Arepa! The traditional open faced (or whatever the correct vernacular would be) chicken tacos have a lightly seasoned cut-up chicken - almost like pulled pork - but I'm not sure how to make it and I can never find a recipe for it. Boiled then cut up and fried in a skillet? Just cooked in a skillet, baked, then. Would love to know your thoughts on this so I could try it in an arepa! Thanks!
Thanks for introducing me to arepas! I'd love to see you attempt something like Grandson's Venezuelan Empanada comment.. oh man that sounds delicious.
Have you ever tried a papusa? They use yellow corn instead, stuffed with cheese and pork, and the end result closely resembles an arepa.
I've been playing with masa to make papusas / tortillas etc. I can't wait to try the difference with white corn flour.
arepas are delicius! you should try them! but I prefer them grilled!! the secret of a grilled arepa is to put the arepas at the oven at least 5 minutes after grilled! you will get a crunchy arepa! Don´t forget to fill them! They are really nice with emmental cheese avocado and chicken!! just delicius! the "llanera" arepa.. is also perfect. tomato, avocado, "guayanes" cheese (you could switch this with cream cheese), grilled meat and a spicy "guasacaca" supremamente ricas!
The best way to get arepa shape is to make a ball with the dough and then smash them carefully! adding a little of oil to the dough! the dough will be smoother and easier to handle!
u should try it with black beans and white cheese. also to the dough u can add some white cheese that way taste great also.
greetings from venezuela really cool website.
Hello, i am from Venezuela, where the arepas come from, it´s national food, and you can eat it with everything you want, the limit is your imagination. You should eat the "Reina Pepiada", and you gonna fall in love even more. It`s really cool watch you, and by the way An Arepa it´s never enough. Big fan of your website. Just Amazing.
Greetings from Venezuela.
Hi Chef John. My girl friend is from Colombia so we eat a lot of arepas in my house. Funny part with that brand of corn meal, is that the actual maiz (corn) is from colombia. Anyway I have learned to do arepas in two ways (depending on the region of colombia). First way is with grated cheese (arepa costeño)and then pan fry them, the way you did in your first video. The other common type of arepa is paisa (Medellin). They normaly only use water and the meal (sometimes salt). When you do it that way, you should make them pop up at the stove (or grill), so they inflate like a ballon when you turn them. The easiest way to form them is to use a small plastic bag that you cut up the sides. Place a formed ball of the dough inside the plastic bag and then use a sauce pan and press the ball to a round with your desired thickness.
If the arepas are raw in the inside after 10 minutes in the grill, try making them a little thinner.
Hello Chef John,
I am Venezuelan. As such the company POLAR makes flour PAN(Producto Alimenticio Nacional) - National Nutritious Product. This company started by producing beer by in later years started buying out other companies and exporting or opening plants in other countries as in Colombia in case Chavez wanted to take over. The food part expansion began in 1954 - Corn meal PAN, oil, beverages other than beer.
To Venezuelans, arepas are our bread, which can be eaten anytime in the day. Other countries have their version of our arepas and some vary in preparation. We have the white corn meal and yellow cornmeal for arepas. There is another that is sweeter that we use for cachapas- corn pancakes.
Nowadays, you can find cornmeal in bigger cities and online in small bags or 5 lb bags. Most people I know do not deep fry arepas. Some put lard others do not. Others put oil others do not. All that to prevent the cracking. If the flour is fresh I personally prepare them with water:
2 cups of corn meal PAN
2 1/2 of water
1 teaspoon of salt
What I do is get the corn meal add the salt as I like and add the water a bit at a time so I can mix it and and not add too much. When I have a nice smooth dough, I start forming them into patties. Some Venezuelans like them fat, others flatter and bigger depending on the region.
Remember, you can always add more water. I also use a bowl with water to wet my hands to make it easier to make the patties.
On a fry pan, I place my arepas to create a skin so they don't stick in the oven. Heat oven at 350 degrees F, put in your arepas and when they sound hollow they are ready to take out and filled them with meats, chicken, beans and cheese, cheeses or eggs, ham. My kid sometimes just like them with butter.
This is an interesting can of worms to open. I am willing to bet that between Colombia and Venezuela there are more than 100 different types of arepa, some of which cannot be made with the Harina PAN (yep, that's how we call it in Colombia). As you mention in the Imusa machine video, cracked edges indicate you need more liquid. Finally, you are forming the arepa in the traditional manner lots of people now prefer the method indicated in a prior comment, where you put your dough ball in between two sheets of plastic and flatten with something flat to the right thickness.
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Honey Comb Chicken Tenders Breakfast Biscuit SandwichesHoney Comb Chicken Tenders Breakfast Biscuit Sandwiches
Honey Ham and Egg CroissantsHoney Ham and Egg Croissants
Honey Ham Cheddar Chive Biscuits
Hot Rotisserie Chicken & Cheese DipHot Rotisserie Chicken & Cheese Dip
Island Chicken Wings
Italian Bird on a Bun
Italian Caprese Sub
Italian Rotisserie Chicken, Vegetables & FarroItalian Rotisserie Chicken, Vegetables & Farro
Lasagna Chicken RollupLasagna Chicken Rollup
Lemon and Herb Chicken and Rice
Meatball Margherita PizzaMeatball Margherita Pizza
Meatball Pizza Bites
Meatloaf Grilled CheeseMeatloaf Grilled Cheese
Meatloaf Pot Pie
Meatloaf Shepherds Pie
Mediterranean Popcorn Chicken Pita BitesMediterranean Popcorn Chicken Pita Bites
Mediterranean Popcorn Chicken WrapMediterranean Popcorn Chicken Wrap
Mexican Chicken Black Bean SoupMexican Chicken Black Bean Soup
Mexican Chicken Soup
Mushroom Artichoke Chicken Tender AppetizerMushroom Artichoke Chicken Tender Appetizer
Off the Bone Ham & Peas Mac n CheeseOff the Bone Ham & Peas Mac n Cheese
One Dish Chicken
Open Faced Chicken PizzawichesOpen Faced Chicken Pizzawiches
Orange Teriyaki Stir FryOrange Teriyaki Stir Fry
Oriental Express Soup
Over the Coals Barbeque ChickenOver the Coals Barbeque Chicken
Pan-Asian Chicken Lettuce WrapsPan-Asian Chicken Lettuce Wraps
Parmesan Chicken BreadsticksParmesan Chicken Breadsticks
Pasta al Pesto with Popcorn ChickenPasta al Pesto with Popcorn Chicken
Peach, Blue Cheese & Popcorn Chicken Flat BreadPeach, Blue Cheese & Popcorn Chicken Flat Bread
Pepper Jack Ham Breakfast MeltPepper Jack Ham Breakfast Melt
Popcorn Chicken & Mushroom CrepesPopcorn Chicken & Mushroom Crepes
Popcorn Chicken & Riced Broccoli SkilletPopcorn Chicken & Riced Broccoli Skillet
Popcorn Chicken & Riced Cauliflower SkilletPopcorn Chicken & Riced Cauliflower Skillet
Popcorn Chicken Marinara SubPopcorn Chicken Marinara Sub
Popcorn Chicken Nicoise Salad
Popcorn Chicken Stuffed Portabella Mushroom CapsPopcorn Chicken Stuffed Portabella Mushroom Caps
Pressure Cooker Carne AsadaPressure Cooker Carne Asada
Pressure Cooker Chicken, Cheddar & Ale DipPressure Cooker Chicken, Cheddar & Ale Dip
Pressure Cooker Lime & Cumin Shredded TurkeyPressure Cooker Lime & Cumin Shredded Turkey
Pull Apart Corn Dog BreadPull Apart Corn Dog Bread
Pulled Ribs Garlic Texas ToastPulled Ribs Garlic Texas Toast
Quick and Easy EnchiladasQuick and Easy Enchiladas
Ranch Macaroni Salad
Ratatouille Chicken CasseroleRatatouille Chicken Casserole
Red Curry Popcorn Chicken FlatbreadRed Curry Popcorn Chicken Flatbread
Reunion Pasta Salad
Ribs and Sweet PotatoesRibs and Sweet Potatoes
Rockin Rooster Wraps
Rotisserie Chicken & Mushroom RisottoRotisserie Chicken & Mushroom Risotto
Rotisserie Chicken and Rice Soup
Rotisserie Chicken Pot Pie SoupRotisserie Chicken Pot Pie Soup
Rotisserie Chicken with Sauteed MushroomsRotisserie Chicken with Sauteed Mushrooms
Rotisserie Chicken Wraps with Ranch SalsaRotisserie Chicken Wraps with Ranch Salsa
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Simple Chicken Tortilla SoupSimple Chicken Tortilla Soup
Skillet Sesame ChickenSkillet Sesame Chicken
Slow Cooker Chicken & Corn StewSlow Cooker Chicken & Corn Stew
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Slow Cooker Chicken Noodle Soup
Slow Cooker South West Chicken StewSlow Cooker South West Chicken Stew
Southern Chicken CasseroleSouthern Chicken Casserole
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Southern Style Crispy Chicken Sandwich
Southwestern Chicken CasseroleSouthwestern Chicken Casserole
Spanish Rice and BeansSpanish Rice and Beans
Spanish Rice and MeatballsSpanish Rice and Meatballs
Spicy Mongolian Chicken Glazers Fried RiceSpicy Mongolian Chicken Glazers Fried Rice
Spicy Pulled Chicken SandwichSpicy Pulled Chicken Sandwich
Spinach & Artichoke Chicken Tender CasseroleSpinach & Artichoke Chicken Tender Casserole
Spinach & Cheese Tortellini, Chicken, & Butternut Squash SauceSpinach & Cheese Tortellini, Chicken, & Butternut Squash Sauce
Spinach Chicken Salad
Spinach Salad with Pine Nuts, Avocado and HamSpinach Salad with Pine Nuts, Avocado and Ham
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Sweet Corn and Chicken CasseroleSweet Corn and Chicken Casserole
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Tex Mex Breakfast Quesadilla
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Three Bean Jerk Chicken ChiliThree Bean Jerk Chicken Chili
Top Ranked Grilled CheeseTop Ranked Grilled Cheese
Tortilla Encrusted SalmonTortilla Encrusted Salmon
Tropical Treasure Diced Chicken SaladTropical Treasure Diced Chicken Salad
Walnut Grilled Chicken Salad with Apple ChipsWalnut Grilled Chicken Salad with Apple Chips
Warm Brussels Sprouts Salad with Crispy Chicken TendersWarm Brussels Sprouts Salad with Crispy Chicken Tenders
Warm Chicken Caesar WrapsWarm Chicken Caesar Wraps
Wild Rice Casserole
Yellow Rice Salad with Rotisserie ChickenYellow Rice Salad with Rotisserie Chicken
Yum Yum Chicken Wrap
Zesty Meatball SandwichesZesty Meatball Sandwiches
Salsa &ndash could there be a more iconic Mexican dish?
Salsa is a quick and easy sauce made with tomatoes, onions, and cilantro. It&rsquos sweet and refreshing with the perfect kick of spice.
And it&rsquos more than just a chip dip. I mean sure, chips and salsa taste spectacular, but it&rsquos also amazing with tacos, burritos, enchiladas, and basically any Mexican dish you can think of.
While it&rsquos much easier to get store-bought salsa, it&rsquos much more rewarding to make it yourself. Plus, this recipe is such a breeze to make.
La Empanada Gourmet is excited to present yet another tasty treat from South America. Arepas can be eaten for breakfast, at any time of the day as a snack, as an appetizer or starter, especially when accompanied with a sauce or as a complement to a main course much like bread rolls. The best part is, they're gluten-free!
Arepas is one the most typical foods in Venezuela. Arepas are made of corn flour and they are like bread in other countries. You can eat them anytime, everywhere and with whatever you want. Arepas are typically stuffed with different kinds of fillings like in a sandwich. They can also be eaten plain, cooked with a filling of meat, poultry or cheese, or simply split open and buttered.
Both Colombians and Venezuelans view the Arepa as a traditional national food. The Arepa has a long tradition in both countries, with local recipes that are very delicious and varied.
The predecessor of the Arepa was a staple of the Timoto-cuicas, an Amerindian group that lived in the northern Andes. Other Amerindian tribes in the region, such as the Arawaks and the Caribes, widely consumed a form of the Arepa known as casabe made from cassava (yuca).
The word "Arepa" may have originated from the language of the Caracas natives (north coast of Venezuela) that meant "maize” (Corn).
An arepa is a bread made of corn originating from the northern Andes in South America, and which has now spread to other areas in Latin America (e.g. Costa Rica, and the Dominican Republic, where it is now popular). It is similar to the Mesoamerican tortilla.
Arepas were originally made by the indigenous inhabitants of Venezuela and Colombia but they are also known in Mexico, where they are named “gorditas” and in El Salvador, they call them “pupusas”.
The arepa is a flat, unleavened patty made of cornmeal which can be grilled, baked, or fried. The characteristics of the arepa vary from region to region: It may vary by color, flavor, size, thickness, garniture, and also the food may be stuffed with.
In Eastern Venezuela, the most common variety of arepa is usually about 3 to 8 inches (200 mm) in diameter and 3/4 inches thick. Larger arepas can be found, made with either white or yellow corn. In the western Andes, arepas are flatter, and are typically quarter of an inch or less in thickness and 3 to 4 inches (100 mm) in diameter.
An arepa can be eaten with a filling, similar like a Salvadorean pupusa. However, the arepa is split after cooking, and filled with ingredients such as cheese or deli meats.
- A filled arepa is called an arepa rellena.
- An arepa can also be dressed with toppings such as cheese and eaten open-faced.
Venezuelans prepare arepas depending on personal taste or preference and the region in which they are made. Venezuelan varieties include:
- Cheese arepa (Arepa de queso)
- Reina Pepiada - filled with avocado, chicken, and mayonnaise
- Arepa pelúa - with yellow cheese and pulled beef
- Arepa catira - with yellow cheese and chicken
- Arepa de chicharrón - with crisped pork skin
- Arepa de dominó - white cheese and black beans
- Arepa de Perico - made with perico, a Caribbean type of scrambled eggs
- Arepa viuda ("widow" arepa) - an empty arepa usually eaten with soup
- Other fillings include guacuco (a shellfish), school shark or cazón,
- ham, and quail eggs,
How to Heat Them
The AREPA is already baked! It is recommended to warm them in a toaster or regular oven for best results.
If the product is frozen, leave it at room temperature for a few hours, or take them out of the freezer the day before, and place in the refrigerator overnight.
Toast the AREPAS as you would a slice of bread. You might need to toast them more than once, so they become really warm inside and ready to eat.
Heat oven to 350°F . Place the AREPAS in single layer on an ungreased cookie sheet cover tightly with foil. Warm the AREPAS for 5-10 minutes
1.- Do not microwave the AREPAS!
2.- Overheating can cause AREPAS to toughen
How to Prepare Them After Heating
Regular Size Arepas
To make filled Arepas split them in half but without completely separating the two halves, scoop out a little of the soft dough filling (optional), and stuff it with your chosen filling.
First-timers will probably go for a simple option like ham or cheese, but if you want to try something more ambitious here is a short list of possible options.
- Ground seasoned beef and black beans
- Chopped Chicken salad and mayonnaise mashed together.
- Pork stew
- Crumbled white cheese.
- Dips different flavors
- Scrambled eggs cooked with chopped tomato and onion
- Diced sausage
- Black beans and cheese
- Butter and crumbled cheese
- Ham and cheese (if you find melting cheese much better)
- Tuna salad with onions and a squeeze of lemon.
Cocktail Size Arepas (or Arepitas)
Small Arepas served as a starter to eat with nata (sour cream), or with soups and stews or with salsas like:
Share All sharing options for: Chef Todd Richards Opens His Soul Food Restaurant Stall Soon at Krog Street Market
Chef and cookbook author Todd Richards Byron Small
Chef Todd Richards, cookbook author and co-owner of recently opened Lake & Oak Neighborhood BBQ, is leaving Richards’ Southern Fried the Krog Street Market restaurant stall where he’s served Nashville-style hot chicken since 2016. But Richards isn’t going far, as he plans to open a new restaurant stall there next month called Soul: Food & Culture, inspired by his award-winning cookbook “Soul: A Chef’s Culinary Evolution in 150 Recipes”.
Richards is also celebrating the launch of his new podcast “Soul” by Todd Richards on the Heritage Radio Network. In the first three episodes, Richards interviews his Lake & Oak and the Soulful Company restaurant group partner chef Joshua Lee and James Beard award winning chef Mashama Bailey of The Grey in Savannah.
“I spent a long part of my career making a lot of money for others, and others controlled my destiny,” Richards tells Eater. “This is probably the first time I’ve had my destiny in my own hands. It’s a challenge. It definitely gives you some sleepless nights. But the reward I’m counting on at the end is what’s most important.”
Renovations at Soul are already underway, and a liquor license is currently in the works for the Soulful Company-backed stall to serve craft beers from local and Georgia breweries like Creature Comforts and Savannah River Brewing Company.
The menu for the stall features a lineup of soul food dishes, including a hot fried catfish sandwich, a choice of either chicken or catfish and waffles, and four distinct fried chicken sandwiches, ranging from crispy fried and spicy Buffalo, to a sandwich topped with pimento cheese and Benton’s bacon. Salmon croquettes and an open-faced chicken biscuit should be featured on the brunch menu at Soul.
Fried chicken sandwich Soul: Food & Culture
Wings at Soul come in multiples of six (up to 24) tossed in one of several sauces, like hot honey, Buffalo, and lemon pepper. For the latter, Richards is still looking for a vendor who can source the right dehydrated lemons, because he won’t entertain the thought of using the store-bought spice.
“The flavors are different because of the way we’re applying spices. In the brine before, we used a lot of dry ingredients. Now we’re using fresh onions, garlic and jalapeños,” he says. “It’s a little bit different than the dry. And we changed the entire flouring process. It’s still gluten-free, but super-crispy — different than ever before.”
Don’t expect Soul to skimp on the sides either. Brussels sprout slaw, smoked chicken collards, herbed potato wedges, and mac and three cheeses are planned for the opening menu in November.
Both Richards and Lee worked together at Chicken + Beer in Hartsfield-Jackson International Airport and Richards’ Southern Fried, and have spent the last few weeks perfecting the recipes for Soul. “These recipes are different from anything we’ve done before. I honestly believe it’s the best we’ve ever done.”
The chefs are using their East Lake barbecue restaurant to introduce people to the menu at the new Krog Street Market stall. On Tuesday, October 20, Richards and Lee are giving away 100 free chicken sandwiches at Lake & Oak, from 12 p.m. to 2 p.m., to help promote Soul’s opening next month. People can also grab Soul dishes every Saturday through November 14 at Lake & Oak, part of the restaurant’s “After Dark” series which runs on Friday and Saturday evenings, starting at 5 p.m. Richards says the goal is to eventually open multiple Soul locations or even offer franchises.
“I didn’t write a soul food cookbook to talk about the past, I wrote it to talk about the present and future of Black food,” explains Richards of the impetus behind the Krog Street Market stall. “We want to tell our story in modern ways of food and culture. We’re not just going to be a classic soul food place. We’re going to be contemporary, and maybe the future of soul food places.”