Contributed By: zionbrin
cafe brazil favorit
This is a revere engineered recipe from Cafe Brazil in Dallas. I am not certain it is eaxctly the same, as the dish is a house secret, but my version has gotten good reviews from friends and family.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Pork
Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Meal Type: Breakfast & Brunch
Ingredients
Dinner roll dough (amount depends on how large you make your empanadas)
1lb Chorizo sausage
4-6 Eggs
1 1/2 cup Extra sharp cheddar cheese
1 cup Milk
1 cup Heavy cream
2 tblsp Chipotle tobasco
1/4tsp Cumin
1tsp Paprika
Salt and pepper
Dash of garlic powder
Cornstarch
Water
Preparation
Peel the casing from the sausages and crumble meat between fingers to break up.
Follow package directions to prepare the dinner roll dough and allow yeast to rose id needed.
Preheat oven to temperature required for baking dough.
In skillet brown the chorizo. As the chorizo is almost finished drain the grease from the pan. Scamble the eggs directly into the sauasage. When the eggs are fluffy, remove sausage egg mixture from the pan and allow to cool.
Prepare dough into 4-6 small rounds while sauage and egg mixture is cooling. When warm to the touch fold cheese into the sausage egg mixture.
Press mixture into 4-6 balls and wrap in dough rounds. Place in oven and bake according package directions for the dough.
To make spicy cream sauce while empanada's are baking, combine milk, cream, paprika, garlic, salt, pepper, cumin, and tobasco in the same skillet over a medium heat stirring often. Allow to reduce by at least 1/3. to thicken make a slurry of corstarch and cold water and mix with sauce. reduce heat and simmer a few minutes then remove fro heat.
Remove empanadas from oven as soon as the dough is golden brown on top, and a toothpick does not come out doughy. REmber not to poke too deep with the tooth pick or you will see bits of cheese not dough on the toothpick.
Serve hot with cream sause over the top.
Cook's Notes
Different dough can be used to avoid the rising time. Biscuit and croissant dough also works well. The orignal however was made with a crusy yeasy dough. Fresh or prepared dough both work well. For a spicer version try hot chorizo or add a bit of chilli powder to the sausage mixture. To make the cream sause hotter use chipolte and regular tobasco to taste. You will want to use at least the 2 tblsp chipotle for the smokey flavor to compliment the cumin and paprika.
Nutrition Information