Empanadas, Chili & Chocolate

Chipotle Chili

  • 1 ½ cup kidney, pinto, black
  • 5 pd chuck steak
  • 2 x 32 oz container beef broth
  • 4 cups water
  • 1 bag of ¼ pd dried mushroom forest blend
  • 6 chipotle
  • 2 guajillo chilles
  • 3 bayleaf
  • 2tbspn chili powder
  • 2tbspn cumin
  • 1 tbspn dry mustard
  • 1 tbspn paprika
  • 2 tbspn unsweetened chocolate
  • 1 green, yellow, orange, red pepper
  • 1 red onion
  • ½ cup Mexican crema
  • ¼ cup crumbled queso fresco
  • 1 cup white Peruvian corn
  • 2 chorizo

Directions: Soak beans for 5 hours and strain. Cube the chuck steak and sear in a pan. Remove beef and place in a pot with the beans, water, and broth in medium heat. In a small pot add ½ tablespoon of oil and cook the chipotle and guajillo peppers for five minutes. Add 4 cups of water to submerge the peppers and boil until soft. Remove stem and puree to desired consistency using the water from the pot. Add 2/3 cup of chipotle and gujillo puree and rest of ingredients in the pot of beef and beans. Cook for 4 hours in medium heat. Add one cup of water every hour. Take the chorizo and slice the middle to take meat out of the casing. Place in a pan and cook for five minutes. In a bowl serve the chili with a chorizo, crema, corn, and queso fresco.

Cheese Empanada

  • 5 cups all purpose flour
  • 2 teaspoons salt
  • 1 cup lard
  • 1 ½ cups water, or as needed
  • 2 tablespoons olive oil or bacon fat
  • 2 green onions sliced finely
  • 5 cups crumbled or sliced queso fresco

Directions: In a medium bowl, stir together the flour and salt. Cut in lard using a pastry blender, or pinching into small pieces using your fingers, until it resembles breadcrumbs. Use a fork to stir in water a few tablespoons at a time. Form into a ball and wrap in plastic wrap and refrigerate for 1 hour. Form the dough into 2inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some cheese and scallion and fold, seal edges with edges of fork. Heat oil in a deep fryer or pan to 365 degrees. Place two empanadas at a time and cook for about 5 minutes, turning once to brown on both sides. It is optional to sprinkle white sugar on top of empanadas.

Valentine’s Day Ice Cream Sandwich

Chocolate Ice Cream

  • ½ cup unsweetened cocoa powder
  • 3 cups half and half
  • 1 cup heavy cream
  • 8 egg yolks
  • 9 ounces sugar
  • 2 Vanilla bean pods

Directions: In a medium saucepan, combine the cocoa powder with 1 cup of half and half on medium heat and whisk to combine. Add the rest of the half and half and the heavy cream. Bring the mixture to a simmer, stirring occasionally, and remove from the heat. In a medium bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by adding in small amounts, until about ¼ of the cream mixture has been added. Pour the remainder and return the entire mixture to the saucepan and place over low heat and add vanilla beans. Cook until the mixture thickens slightly and coats the back of a spoon. Pour the mixture into a container and allow to cool for 30 minutes, and place into the refrigerator. Keep refrigerated for 8 hours. Pour into an ice cream maker and process according to the manufacturers directions. Should take 25 to 35 minutes and serve or place in container for 6-8 hours to harden.

Chocolate Chip Cookie

  • 3 eggs
  • 1 cup melted butter (salted)
  • 1 cup organic cane sugar
  • 1 cup organic light brown sugar
  • 2 vanilla bean pod
  • 2 cups milk chocolate chips
  • 3 cups all purpose flour
  • 2 eggs 1 egg yolk
  • ½ teaspoon baking soda
  • ½ teaspoons hot water

Directions: Preheat oven to 350 degrees. Cream together the butter, white sugar, and brown sugar until smooth,. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter and stir in flour, chocolate chips. Bake for about 10-15 minutes in the oven, or until edges are nicely browned.


  • ½ cup melted butter ( salted )
  • 1 ½ cup sugar
  • 1 vanilla pod
  • ¼ teaspoon bakng powder
  • 2 eggs 1 egg yolk
  • ½ cup unsweetened cocoa powder
  • ½ cup flour
  • 1/8 cup Galapagos ground coffee

Directions: Preheat oven to 350. Mix butter and sugar. Add eggs and vanilla. Mix all dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture. Pour into greased pan or mold. Bake for 20 minutes. Cool before cutting.


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