Esay Chamorro Empanada Recipe

Table of Contents

Introduction

There’s something irresistibly satisfying about biting into a crispy, golden-brown empanada filled with a rich and savory filling. Chamorro empanadas are a delightful treat from Guam, boasting a crunchy corn-based crust and a deliciously seasoned meat filling. Whether you’re looking for a unique snack, a hearty appetizer, or a quick and easy meal, this easy Chamorro Empanada Recipe is a must-try!

Chamorro cuisine is deeply rooted in tradition, blending flavors influenced by Spanish, Filipino, and indigenous Chamorro cooking. These empanadas stand out because they use atole (cornmeal) in the dough, giving them a uniquely crisp texture unlike any other empanada you’ve tried. If you’ve ever made traditional Latin American empanadas, you’ll appreciate the twist Chamorro-style empanadas bring to the table.

If you love crispy hand-held bites like lumpia or pastelitos, you’re in for a treat! This recipe is easy to follow, requires minimal ingredients, and delivers big on flavor. Whether you’re making these for a family gathering or meal-prepping for the week, Chamorro empanadas will quickly become a household favorite. Let’s dive in and learn how to make this island classic!

What is a Chamorro Empanada?

You might be wondering, “What makes this empanada different from all the others?” Well, for starters, Chamorro empanadas are made with a corn-based dough instead of flour, giving them an ultra-crispy texture that holds up to the delicious filling inside.

The name “empanada” comes from the Spanish word empanar, which means “to coat with bread.” But don’t let that fool you these golden pockets of goodness aren’t breaded; they’re fried to crispy perfection! The Chamorro version features a rich filling made from chicken, annatto seasoning (which gives it a beautiful orange hue), and a blend of island-inspired spices.

As they say, “The way to a man’s heart is through his stomach,” and these Chamorro empanadas will win over anyone who takes a bite. So, why not give them a try today?

Why You’ll Love This Chamorro Empanada Recipe

• Crispy & Flavorful :The corn-based crust adds an incredible crunch that pairs perfectly with the savory filling.
• Budget-Friendly: Making these at home is much cheaper than buying them at specialty stores or restaurants.
• Authentic Island Taste: This recipe stays true to the traditional Chamorro flavors, making it a special treat you won’t find just anywhere.

If you love crunchy, savory snacks like tacos dorados or chicken samosas, you’ll adore Chamorro empanadas. Let’s get cooking!

How to Make Chamorro Empanadas

Quick Overview

This recipe is straightforward and beginner-friendly. The dough is made from atole, masa harina, and annatto for color, while the filling is a rich blend of seasoned meat and vegetables. You’ll need about 30 minutes of prep time and 20 minutes of cooking time to enjoy these crispy delights!

Key Ingredients for Chamorro Empanadas

• For the Dough:
  • 2 cups masa harina (corn flour)
  • 1 tablespoon annatto powder (for color)
  • 1 teaspoon salt
  • ½ cup atole (cornmeal)
  • 1 ½ cups warm water (adjust as needed)
• For the Filling:
  • 1 lb chicken breast (shredded)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon annatto powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon oil (for sautéing)
  • 1 cup chicken broth
• For Frying:
  • 2 cups vegetable oil

Step-by-Step Instructions

1. Prepare the Dough: In a large bowl, mix masa harina, atole, salt, and annatto powder. Gradually add warm water and knead until a smooth dough forms. Cover and set aside.
2. Make the Filling: Heat oil in a pan, sauté onions and garlic, then add shredded chicken. Season with salt, pepper, and annatto powder. Pour in chicken broth and let simmer until thickened.
3. Assemble the Empanadas: Divide dough into small portions. Roll each portion into a thin circle, place a spoonful of filling in the center, then fold and seal the edges tightly.
4. Fry to Perfection: Heat vegetable oil in a pan over medium heat. Fry empanadas in batches until golden brown and crispy. Drain on paper towels.
5. Enjoy! Serve warm with your favorite dipping sauce or alongside a fresh salad.

What to Serve Chamorro Empanadas With

These empanadas are delicious on their own, but they also pair well with:

• Finadene Sauce – A classic Chamorro dipping sauce made with soy sauce, vinegar, and onions.
• Pickled Vegetables – Adds a tangy crunch that balances the richness.
• Fresh Salad – A light and refreshing side to complement the crispy empanadas.

Top Tips for Perfecting Chamorro Empanadas

• Use Fresh Ingredients – The best flavor comes from fresh chicken, onions, and high-quality masa harina.
• Don’t Overfill – Too much filling can cause the empanadas to break apart during frying.
• Seal Properly – Press the edges tightly with a fork to prevent leaks.
• Fry at the Right Temperature – Aim for 350°F (175°C) to ensure even frying without burning.

Storing and Reheating Tips

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Place uncooked empanadas on a tray, freeze until solid, then store in freezer bags.
• Reheating: Bake in an oven at 350°F (175°C) for 10 minutes or air-fry at 375°F (190°C) for 5 minutes for a crispy finish.

Health Benefits of Chamorro Empanadas

Final Thoughts

This easy Chamorro Empanada Recipe is the perfect way to bring a taste of Guam to your kitchen. With its crispy texture, savory filling, and authentic flavors, it’s a dish you’ll want to make again and again. Whether you’re new to Chamorro cuisine or already a fan, this recipe is sure to impress. Give it a try, and let us know how it turns out!

Chamorro Empanada Recipe From DelishDish!

Esay Chamorro Empanada Recipe

Recipe by MaryCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

250

kcal

A crispy, golden-brown Chamorro empanada filled with a savory, seasoned meat filling. This easy-to-make island favorite is perfect as a snack or appetizer, delivering authentic flavors in every bite!

Ingredients

• For the Dough:

• 2 cups masa harina (corn flour)

• ½ cup atole (cornmeal)

• 1 teaspoon salt

• 1 tablespoon annatto powder (for color)

• 1 ½ cups warm water (adjust as needed)

• For the Filling:

• 1 lb chicken breast (shredded)

• 1 small onion (diced)

• 2 cloves garlic (minced)

• 1 teaspoon annatto powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon oil (for sautéing)

• 1 cup chicken broth

• For Frying:

• 2 cups vegetable oil

Directions

• Prepare the Dough: In a large bowl, mix masa harina, atole, salt, and annatto powder. Gradually add warm water and knead until a smooth dough forms. Cover and set aside.
• Make the Filling: Heat oil in a pan, sauté onions and garlic, then add shredded chicken. Season with salt, pepper, and annatto powder. Pour in chicken broth and let simmer until thickened.
• Assemble the Empanadas: Divide dough into small portions. Roll each portion into a thin circle, place a spoonful of filling in the center, then fold and seal the edges tightly.
• Fry to Perfection: Heat vegetable oil in a pan over medium heat. Fry empanadas in batches until golden brown and crispy. Drain on paper towels.
• Enjoy! Serve warm with your favorite dipping sauce or alongside a fresh salad.
• 

Notes

• If the dough feels too dry, add a little more warm water to make it pliable.
  You can substitute chicken with ground beef or pork for variety.
  These empanadas freeze well—simply reheat in the oven or air fryer for the best texture.

References

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