I'm there (jumbo emanadas) almost every saturday. Irene's great.

McOSIRIS wrote:

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 zapatillas con dulce de leche????? I didn't know you can mix them....

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LaDyBuG can mix so many things...she could be the best DJ in the multiverse.

 

LaDyBuG wrote:

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My favvvvv Chilean thingy to eat is ZAPTILLAS....mmmmmm They are sooo good!!! And for desert you can top them with Dulce de Leche....yummm!

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I've actually thought they were really called zapatillas until I went through the old thread. And I also still have to try the jumbo empanadas from El portugués, but it's too cold to walk there right now. Just reading about them, though, I'm getting hungry.

Guadalupana wrote:

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so i tried the receta, but the dough didn't come out 'right' i think it needs more shortening than what it says on the receta.   the meat came out good, and after much stuggle to roll the dough, i managed to get it to look like empanadas.... result : success.  

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RBTL

Guada is willing to bake empanadas for all FOROHOLICS

 

so i tried the receta, but the dough didn't come out 'right' i think it needs more shortening than what it says on the receta.

 

the meat came out good, and after much stuggle to roll the dough, i managed to get it to look like empanadas....

result : success.

 

Bainaman wrote:

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Dogo wrote: Bainaman wrote: SOO NOT what I thought this thread was about.... HAHAHAHA!!!.... me too!!!lol.... I thought it was about "loose fitting" LOL You mean the type of empanadas que esta hablan???

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What?!.... No speako spanglisho

Anyway... apparently Chilean "empanadas" are JUMBO! lol

Bainaman wrote:

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SOO NOT what I thought this thread was about....

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HAHAHAHA!!!.... me too!!!lol.... I thought it was about "loose fitting" LOL

Guadalupana wrote:

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Keep talking Dirty to me baby!!!!




eso se hace en privado...

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Guadalupana wrote:

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Bainaman wrote:
SOO NOT what I thought this thread was about....




cochino, chuco, sucio, marano, puerco, mal pensado!

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Keep talking Dirty to me baby!!!!

Guadalupana wrote:

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So this place is getting big, it was on the paper today, what's best they included a receta! Here it is! Beef Empanadas -------------------- Dough: 5 cups flour 2 tsp baking powder 1 tsp salt 1/4 lb vegetable shortening (melted) 1 cup hot milk Filling: 4 onions chopped 1/2 cup vegetable oil 1 tbsp paprika 1 lb. ground beef salt, oregano, pepper 1 boullion cube 3 eggs, hard boiled black olives (sliced) raisins Dough Prep: Sift flour, baking powder and salt together, add melted shortening and hot milk. Mix well, but don't knead. Let stand for 20 min, and then roll out. Cut in circles approx.20 cm. diameter and put in the center of each one: 1 tbsp filling, one olive (sliced), 2 or 3 raisins, one slice of hard-boiled egg. Moisten the edges and fold, shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 or 3 spots. Place on baking sheet and bake for 40 mins. at 375 degrees F. Filling Prep: Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef. When cooked add the rest of the spices and the boullion dissolved in 1/2 cup of water. Let simmer for 5 to 10 mins. on low heat. Let cool completely before placing on dough. Serves 10.

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i wish Empa'nothings were that easy to make... it seems that every expert has there own recipe refined so 'al ojo' that it;s tough to duplicate it, only the creator can make all the factors correct.

I though my dad was the best at it, until one day in Chile (Playa Ancha, Valparaiso) my aunt brought home the best empanadas I ever had. Made by some miserable old lady who only sells them to preferred clients...so since my uncle and aunt own the liquor store closest to her home, she sells a dozen to them every sunday...mmmmmmmmmmmmmmmmm que rico son

Dogo wrote:

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They were doing well, until they said "order it with a can of Inca Cola" LOL Too bad they close so early, a gathering would've been good there

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Agua fiestas

Jumbo empanadas @ Irene's place and then drinks and laughs @ Crocodile Rock LOL

Here you go Lupe !

 

Published February 3, 2006 (

Meet Market’s empanada queen

rick mcginnis/metro toronto

Irene Morales owns Jumbo Empanada.  

Jumbo Empanada
245 Augusta Ave.
416-977-0056
Monday to Saturday, 9 a.m. to 8 p.m.;
Sunday, 11 a.m. to 5 p.m.
$15 per person, including tax and tip

Nearly 15 years ago, Irene Morales started selling empanadas from a cart in Kensington Market, just a few doors away from where she later opened her own restaurant. Today, Jumbo Empanadas is one of the Market’s gems — an inexpensive, tasty spot to refuel or meet friends, and the main attraction is still Irene Morales’ empanadas.

Almost every Spanish-speaking country has its variation on the empanada, from the huge, loaf-sized version you order by the slice in Madrid, to the delicate fish-stuffed empanadas for sale in Barcelona’s pastry shops. Irene’s empanadas are one plate meals — chicken, beef and veggie-stuffed entrées, encased in an egg-glazed pastry case, aromatic and filling, and worthy of their legendary status in the Market.

Born in Chile, Irene arrived here 20 years ago. She had a job at the Chilean consulate, and during her first week she decided to go downstairs and eat lunch at a hotdog cart — assuming, to her regret, that street food in Canada was of the same quality you’d expect in any Latin American city.

“My God, I was very disappointed,” Irene recalls. “And I said to my colleague, ‘One day I’m going to sell empanadas from a hotdog cart. I think it’s a good idea and I think people will love it.’”

Five years later, on the first day of October in 1991, Irene began selling her empanadas from a cart, working at the consulate during the week and tending her cart on Saturdays. Using a recipe her mother taught her and her three sisters, she had an uphill battle selling her savoury pastries. But seven years later, she’d built up enough of a following to open the restaurant.

The pastry case of Irene’s empanada is sturdy, but when your fork breaks through, you’re treated to a luxurious filling, laced with raisins and olives and slices of hardboiled egg. Order one with the Chilean salad, a tangy, citrus-dressed plate of greens and vegetables, or a humita — a Chilean tamale, wrapped in the traditional corn husk, but filled with a rich corn pudding.

That sweet, rich corn pudding is the topping on Irene’s corn pie, a very filling mix of chicken and beef. Order it with a can of Inka Kola — the soft drink export of Chile’s neighbour, Peru — and end your meal with a coffee and an alfajoles or an empolvado, soft sweet biscuits hugging a dulce de leche filling, and walk out with change from a $20 bill.

Irene’s cart has turned into one of the best food bargains in the city.

So this place is getting big, it was on the paper today, what's best they included a receta!
Here it is!

Beef Empanadas
--------------------
Dough:
5 cups flour
2 tsp baking powder
1 tsp salt
1/4 lb vegetable shortening (melted)
1 cup hot milk


Filling:

4 onions chopped
1/2 cup vegetable oil
1 tbsp paprika
1 lb. ground beef
salt, oregano, pepper
1 boullion cube
3 eggs, hard boiled
black olives (sliced)
raisins

Dough Prep:

Sift flour, baking powder and salt together, add melted shortening and hot milk. Mix well, but don't knead. Let stand for 20 min, and then roll out. Cut in circles approx.20 cm. diameter and put in the center of each one: 1 tbsp filling, one olive (sliced), 2 or 3 raisins, one slice of hard-boiled egg. Moisten the edges and fold, shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 or 3 spots. Place on baking sheet and bake for 40 mins. at 375 degrees F.

Filling Prep:

Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef. When cooked add the rest of the spices and the boullion dissolved in 1/2 cup of water. Let simmer for 5 to 10 mins. on low heat. Let cool completely before placing on dough.

Serves 10.

Daeveed wrote:

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I'm going to get cilantro from bronko.  

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Can u also get some empanadas??

LOL!!!

Pebre


1 cebolla picada fina
1 un ramo de cilantro picado fino
1 cucharada de aceite
1 cucharada de vinagre
sal
1 ajo picado fino


Con la cebolla, el cilantro y una porcion de agua tibia se prepara el pebre.
agrege el sal, vinagre y aceite a gusto.
agrege el ajo.

McOSIRIS wrote:

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angelita dulce wrote: I have some jumbo empanadas at home!! I know a lady who makes reall good one!! Yummy!!! @ MC - I don't go to you know who anymore!!! I wish I knew "who" is who????

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You know who i'm talking about. He pissed me off a week ago. So i found myself another person and this lady makes some really good empanadas and cheaper than what he charges!! BTW, you still have to give me the number for that bakery!!

Daeveed wrote:

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Guadalupana wrote:
Daeveed! they were delish! i also got the ensalada chilena con el cilantro dressing....how do you make that dressing? do you know?

Se llama Pebre
You can also Google "Pebre receta" and you'll find a bunch of them.

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ahh ok, i was looking under the wrong name.

Thank you.

angelita dulce wrote:

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I have some jumbo empanadas at home!! I know a lady who makes reall good one!! Yummy!!! @ MC - I don't go to you know who anymore!!!

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I wish I knew "who" is who????

well does anyone know how to make that cilantro vinaegrette?

The best empanadas chilenas in town......