these are the chamorro version of empanada, a filled pie or turnover. the local version is filled with ground, toasted rice cooked into a mush flavoured with chilis, pepper, and garlic then coloured with achote(ah-chó-teh), otherwise known as annatto. the rice is sometimes cooked with a stewing chicken, to give it a richer flavour, but the meat is rarely included. the shell is made from masa harina and is also coloured with achote, and the whole thing is deep fried. it's both bland and spicy, crunchy and mushy. it's basically a vehicle for chili peppers and a way of filling up yer belly. v. addictive.
i bought these at my friendly neighbourhood convenience market. actually, it's not so friendly, and it isn't in my neighbourhood, so it wasn't that convenient. but neither is making these. take a gander at the recipe at the greatly named website Hey Nene! Come Kiss Your Auntie Charo!. the second i saw the ingredients list (8 cups of rice, a 15 pound bag of masa), i knew it was best left to the experts.
Posted by santos. This entry was posted on 20040830 at 3:16 PM You can skip to the end and leave a response.