Appetizer

Crispy Chicken Tinga Empanada Bites with Roasted Tomatillo-Hazelnut Mole

Name: Crispy Chicken Tinga Empanada Bites with Roasted Tomatillo-Hazelnut Mole
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: ½ lb chicken thigh meat, skinless; 1 can (8 oz) chipotle peppers in adobo; 1 cup tomato sauce; 1 white onion, quartered; 3 tbsp white vinegar; 2 tbsp olive oil; All-purpose flour for dusting; 2 cups all-purpose flour (for dough); ¼ tsp salt; 6 tbsp cold butter, cubed; 1 egg yolk + 1 tbsp water (egg wash); 6 oz fresh tomatillos, husked; ¼ cup roasted hazelnuts; 2 tbsp sunflower seeds; 1 tbsp sesame seeds; 1 ancho chile, seeded; 2 tbsp cilantro; 1 clove garlic; 1 tsp cumin seed; pinch of cinnamon; 2 tbsp chicken stock; salt to taste

Buttery, crackly empanada shells give way to chicken tinga—that smoky, slightly sweet chipotle-braised chicken from Puebla. Baked until the pastry is deep golden, these are served with a house-made roasted tomatillo and hazelnut mole that has real complexity: toasted spices, bitter chocolate, crunchy seeds. This is appetizer-level technique: three components, each one built with care.

727cal 24gprotein 75gcarbs 38gfat 25min prep 35min cook 4serves

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