Pintxos by Gerald Hirigoyen

Author:Gerald Hirigoyen [Hirigoyen, Gerald]
Language: eng
Format: epub, mobi
ISBN: 978-1-60774-374-3
Publisher: Ten Speed Press
Published: 2011-12-14T05:00:00+00:00

OXTAIL EMPANADAS with SPICY MANGO DIP

This recipe is time-consuming, but the results are worth the effort. When I serve these empanadas at parties, they always disappear. The recipe can be doubled or even tripled and made in stages, over several days, and then the pastries can be frozen. Sometimes I even dig a couple of empanadas out of the freezer and cook them for my lunch.

The empanada dough can be made by hand, but it is quicker and easier to prepare in a food processor and it is less likely to become tough from overhandling. If your processor is not large enough to handle three and three-quarter cups flour, make the dough in two batches. Feel free to use a store-bought pie or tart dough to make the recipe even easier (you’ll need about two pounds). Makes about 40 empanadas

2 pounds oxtails, cut crosswise into 2-inch pieces

1 carrot, chopped

1 celery stalk, chopped

1 onion, chopped

8 garlic cloves, left whole, plus 1 garlic clove, minced

2 tablespoons black peppercorns

Bouquet garni of 5 or 6 sprigs thyme, 1 bay leaf, and 6 to 8 sprigs flat-leaf parsley wrapped in a cheesecloth sachet or tied with kitchen twine

1 tablespoon olive oil

1 shallot, minced

5 small fresh shiitake mushrooms, stems removed and caps finely chopped

Kosher salt and freshly ground black pepper

⅓ cup dry white wine

SPICY MANGO DIP

2 tablespoons dark brown sugar

¼ cup sherry vinegar

2 large mangoes, peeled, pitted, and roughly chopped

1 teaspoon piment d’Espelette

Juice of 1 lemon

Kosher salt

2 tablespoons chopped fresh basil

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