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Al Pastor Chicken and Mushroom Empanadas with Tomatillo Pineapple Salsa

Al Pastor Chicken and Mushroom Empanadas with Tomatillo Pineapple Salsa

Indulge in the bold and delicious flavors of our Al Pastor Chicken and Mushroom Empanadas, expertly crafted with marinated chicken, portobellos, and roasted poblanos, all wrapped in Masa Harina dough. These empanadas are a perfect fusion of our signature True Foundations Al Pastor Sauce and a Pineapple Salsa made with our True Foundations Tomatillo Serrano Sauce, offering a fresh and tangy kick with every bite. Ideal for restaurants and menus that strive for innovative twists on classic dishes, these gourmet empanadas are sure to impress any crowd and elevate your dining experience. Quick and easy to prepare, serving these empanadas will capture the essence of authentic, crave-worthy cuisine that will have your customers coming back for more.

What You'll Need

Recipe Ingredients

Yield: 1 qt filling / approximately 40 3” Empanadas

Quantity Ingredients
 1 lbs. Chicken legs, boneless, skinless
1 ½ cups True Foundations Al Pastor Sauce
1 lb Mushrooms, portobellos, gills removed
 as needed Canola oil
1 ea. Onions, diced
1 Tbsp. Garlic, minced
1 ea. Jalapeno, chopped
1 ½ tsp. Cumin, ground
 2 ea. Poblano pepper, roasted, peeled, diced
1 Tbsp. Cilantro, chopped 
as needed Lime juice
as needed Salt
as needed Black pepper, ground
as needed Masa Harina Empanada Dough
  Tomatillo Pineapple Salsa
½ cup Pineapple, grilled, small dice
1 cup True Foundations Tomatillo Serrano Sauce
1 Tbsp. Cilantro, chopped

  1. Season the chicken with salt and pepper. Let sit for 10 minutes. Coat with ½ cup of marinade. Let sit overnight.
  2. Brush the mushrooms with some of the remaining marinade.
  3. Preheat the grill to medium-high. Grill the mushrooms until cooked through. Chop.
  4. Grill the chicken until cooked through and well charred. Chop.
  5. Heat a sauté pan over medium-high heat. Add the oil and onions and cook until caramelized. Add the garlic, chile, and cumin. Cook until aromatic.
  6. Add the poblano, chopped mushrooms, and chicken.
  7. Add in some of the remaining marinade to taste and bring to a simmer. The marinade should coat everything but not be wet or soupy.
  8. Adjust seasoning with cilantro, lime, salt, and pepper. Let cool.
  9. For the Tomatillo Pineapple Salsa, Mix the grilled pineapple with Tomatillo Salsa and cilantro. Adjust seasoning with lime, salt, and pepper.
  10. Press the Masa Harina Empanada Dough on a tortilla press between 2 pieces of plastic.
  11. Fill the dough with a tablespoon of chilled filling. Place on a square of parchment paper.
  12. Refrigerate or freeze until ready.
  13. Fry the empanadas until golden brown and heat through. Serve hot. Test one to make sure the empanada dough is cooked through.
  14. Serve with Tomatillo Pineapple Salsa.