Flavours of Latin America (II)

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• Servings
  2
• Prep
  1 m
• Cook
  1 m

Recipe By: Phillip Moon

CHICKEN EMPANADAS

Chicken empanadas are popular across Latin America, with each country offering its own variation. These baked empanadas are filled with a savoury chicken sofrito mixture and are perfect as a snack, entrée, or party dish.

Preparation time: 40 minutes
Cooking time: 25 minutes
Serves: 2 (Makes 8 small empanadas)

Ingredients  

For the Dough

• Short crust (Pre made)

• GF Puff Pastry(option)

For the Filling

• 250g chicken thigh (or breast), Cooked and Shreded
  (Replace with finely chopped mushrooms for vegetarian option)

• 1 cup frozen corn kernels

• 80g sofrito

• 1 tbsp tomato paste

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp salt (to taste)

• ½ tbsp plain flour

• 2 tbsp oil

• Freshly ground black pepper

Egg Wash  

• 1 egg, beaten

Method  

1. Heat olive oil in a pan over medium-low heat.

2. Add sofrito and corn cook for 2–3 minutes until fragrant.

3. Add shreded chicken, jus and cook until just done.

4. Stir in tomato paste, cumin, paprika, salt, olives, and coriander.

5. Cook until mixture thickens and most liquid evaporates.

6. Cool completely before assembling.

Assemble & Bake  

1. Preheat oven to 180°C.

2. Cut into 10–12cm circles.

3. Place 1–2 tbsp filling in the centre of each circle.

4. Fold into a half-moon shape and press edges to seal (crimp with a fork).

5. Brush with egg wash.

6. Bake for 20–25 minutes or until golden brown.

Serve warm with guasacaca or a fresh salsa.

🥘 SOFRITO (Adobo Base)  

Sofrito is a flavourful base that forms the foundation of many Latin American dishes. It is best cooked low and slow. Across the region it is known by different names: hogao in Colombia, aderezo in Peru, and refrito in Ecuador - each with slight variations in ingredients.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 2

Ingredients  

• 2 medium onions, finely diced (350g)

• 1 small tomato, finely diced

• 1 small red capsicum, finely diced (60g)

• 1 small green capsicum, finely diced (60g) or 1½ bullhorn chillies

• ¼ habanero chilli (or ají dulce), finely diced

• 2 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper (to taste)

• ¼ tsp ground cumin

• 1 pinch pimentón (smoked paprika)

• 2 cloves garlic, minced

Method  

1. Heat a pan over low heat and add the olive oil.

2. Once warm, add the onion and sauté gently for 3–4 minutes. Keep the heat low to slowly sweat the onions without browning.

3. Add the capsicum and cook for another 3–4 minutes until softened.

4. Add the garlic, tomato, spices, and salt.

5. Cook for 4–7 more minutes, or until all vegetables are very soft and fragrant.

CARNE MECHADA (Venezuelan Braised Beef) 

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2

Ingredients  

• 250g beef brisket, simmered until tender (approx. 2 hours)

• 80g sofrito

• 15g tomato paste

• ¼ tsp salt

Method  

1. Shred the cooked beef.

2. Combine all ingredients in a saucepan over low heat.

3. Simmer 20–30 minutes until reduced and flavourful. Adjust salt to taste.

CEVICHE PERUANO CON LECHE DE TIGRE 

Leche de Tigre (Serves 6)  

• 100g fish trimmings

• 120g lime juice

• 100g fish stock

• 40g ice

• 15g red onion

• 10g ginger

• 8g coriander

• ½ Thai bird’s eye chilli (or ⅓ habanero)

• 1 tsp salt

• Pinch MSG (optional)

Blend until smooth, strain, and chill.

Ceviche (Serves 2)  

• 180g kingfish, diced (3cm cubes)

• 10g red onion, thinly sliced

• ¼ habanero, deseeded and finely diced

• Juice of ⅓ lime

• 4 tbsp leche de tigre

• ¼ tsp salt

• ½ clove garlic, minced

• 3 sprigs coriander, minced

Mix gently and rest 5–10 minutes until fish turns opaque.

Serve with:

• Baked purple sweet potato

• Boiled corn

• Cos lettuce leaves

🥑 GUASACACA (Avocado Sauce)  

Ingredients  

• ¼ brown onion, finely diced (40g)

• ¼ green capsicum, finely diced (30g)

• 2 avocados (335g)

• 30ml olive oil

• ½ tsp salt

• ¼ tsp black pepper

Blend until smooth. Adjust seasoning.

PABELLON CRIOLLO (Venezuela)  

Pabellón Criollo is Venezuela’s national dish. It is a comforting and balanced plate consisting of carne mechada (shredded beef), caraotas negras (black beans), white rice, and sweet fried plantain. The combination represents the cultural blending of the country’s heritage.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 2

Ingredients  

Carne Mechada

• 250g beef brisket, simmered until tender and shredded

• 80g sofrito

• 15g tomato paste

• ¼ tsp salt

Caraotas Negras

To soak

• 400g black turtle beans 

• 1L cold water 

• 1 tsp baking soda 

To cook: 

• 1.2L water 

• 2 tsp salt 

• ½ brown onion 

• ½ capscicum 

• ¼ habanero 

Rice

• 150g jasmine or long-grain rice

• 300ml water

• ½ tsp salt

Sweet Plantain

• 1 ripe plantain (yellow with black spots)

• 1 tbsp vegetable oil

Method  

1. Prepare the Rice  

1. Rinse rice until water runs clear.

2. Combine rice, water, and salt in a saucepan.

3. Bring to a boil, then reduce to low heat.

4. Cover and cook for 12–15 minutes.

5. Rest for 5 minutes before fluffing with a fork.

2. Prepare the Carne Mechada  

1. In a saucepan over low heat, combine shredded beef, sofrito, tomato paste, and salt.

2. Simmer for 20–30 minutes until reduced and flavourful.

3. Adjust seasoning if necessary.

3. Heat the Black Beans  

1. Warm cooked black beans gently in a saucepan.

2. Add a little cooking liquid if needed for moisture.

3. Season to taste.

4. Fry the Plantain  

1. Peel and slice the ripe plantain diagonally into 1cm pieces.

2. Heat oil in a pan over medium heat.

3. Fry plantain slices until golden and caramelised on both sides.

4. Drain on paper towel.

To Serve  

On a large plate, arrange:

• Rice on one side

• Carne mechada opposite

• Black beans beside the rice

• Fried plantain alongside

Serve immediately.

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Printed From otaokitchen.com.au 02/24/2026