Chicken Empanadas

Instructions:

1. Begin by making the salsa. Quarter the Roma tomatoes, roughly chop the onions, and peel the garlic cloves. Arrange them on a parchment paper-lined baking sheet and roast at 350°F (175°C) for about 25 minutes. Do not use any oil.

2. Transfer the roasted tomatoes, onions, and garlic to a blender. Add the chili de arbol (with the seeds removed), water, and salt. Blend until completely smooth.

3. Pour the blended salsa into a saucepan and bring it to a gentle simmer. Continue cooking for 20-25 minutes, stirring occasionally, until much of the water has evaporated and the salsa thickens. Remove from heat and set aside.

4. While the salsa is simmering, place the chicken breasts in a large pot and cover them with water. Bring the water to a boil and cook the chicken until fully cooked through.

5. While the chicken is cooking, puree the onion and garlic for the filling. Place them in a skillet with 1 tablespoon of water and cook over medium heat until softened and translucent. Remove from heat and set aside.

6. Prepare the dough by mixing the masa flour, salt, and water until a soft dough forms. Divide the dough into equal portions, about 36 grams each.

7. Place each dough ball between two sheets of parchment paper and flatten it using a cast-iron tortilla press or rolling pin. The dough is sticky, so the parchment paper helps prevent tearing.

8. Once the chicken is fully cooked, drain it and use a mixer to shred it into fine pieces. Add the cooked onion and garlic mixture along with the seasonings. Mix until the chicken is evenly coated.

9. Cut the asadero cheese into small slices for filling the empanadas.

10. To assemble, place a small amount of shredded chicken and a slice of asadero cheese in the center of each tortilla. Fold the tortilla over to create a half-moon shape and firmly press the edges together to seal.

11. If the dough begins to crack or tear, lightly wet your hands with water and smooth the dough back together. Properly sealed empanadas help keep the filling moist while frying.

12. Fill a skillet or pot with enough avocado oil for frying and heat over medium heat. Carefully place the empanadas into the hot oil and fry until golden brown on both sides.

13. Transfer the cooked empanadas to a wire cooling rack to drain excess oil.

14. Serve hot with the roasted chili de arbol salsa on the side for dipping.