In our previous post we talked about the typical offerings for breakfast at a Panamanian fonda. Our research finds that you will enjoy hojaldres, tortillas, empanadas, huevos, and friojoles, along with fried chicken and meat for breakfast. The Spanish word for chicken is pollo and meat is carne. It will not be long before you will recognize these two words, as when talking about food in future posts we will be referring to all food by their Spanish names. Huevos, friojoles, and tortillas are all commonly known in English as eggs, beans, and tortillas. By process of elimination that leaves two common breakfast offerings that may be a mystery to some of the readers: hojaldres and empanadas. Hojaldres are Panamanian fried bread. They are a bit like a fritter, however, they are made without yeast and dusted with powdered sugar. Hojaldres are usually eaten in one or two bites and are very enjoyable with a cup of great Panamanian coffee. We would like to share the recipes for Hojaldres and Empanadas below. Making the dough is time consuming so most fondas will make the dough the day before and store it refrigerated until the morning.
Hojaldres Recipe
- 3 cups flour
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 3 tablespoons vegetable oil
- 1 egg
- 3 cups vegetable oil
- 1 cup sifted powdered sugar
Preparation:
In a large bowl, combine the flour, sugar, baking powder and salt.
In a small bowl, whisk the milk, 3 tablespoons of oil and the egg. Pour the mixture into the center of the dry ingredients, stirring in with a spoon.
Knead the dough until it turns into a ball that doesn’t stick to the sides of the bowl. Adjust consistency with a bit more flour or a bit of water if needed.
Once the dough has formed a ball, turn it out on a floured counter. Knead until the dough is elastic and soft.
Wrap the dough in plastic wrap and put it in the refrigerator for a least two hours.
Heat oil to a 2-inch depth in a large straight-sided skillet. Oil is ready when a pinch of dough sizzles and bounces immediately to the surface.
Pinch off 1 1/2-inch sections of dough and flatten them to your desired size. Some cooks like to flatten them thin then roll them up, but that method tends to retain more oil.
Drop the dough into the oil and wait for the pieces to rise to the surface, about two minutes. Note cooking time, turn the pieces over and cook the other side.
Drain the hojaldras on a cooling rack and sprinkle with powdered sugar before serving.
Empanada Recipe
Dough:
- 4 ounces of butter, plus more for brushing tops
- 1 ½ teaspoons salt
- 6 Cups all-purpose flour, more if needed
Filling:
- 1 pound beef chuck, cubed or coarsely ground
- Salt and pepper
- Olive oil, for sautéing
- 1 cup diced onion
- 2 ounces diced chorizo
- ½ pound potatoes, peeled and diced
- 4 garlic cloves, mashed to a paste
- 2 teaspoons chopped thyme
- 1 teaspoon oregano
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- Generous pinch cayenne
- Beef broth
- ½ cup chopped scallions, white and green parts
- ¼ cup chopped pitted green olives
Preparation:
Gradually stir in flour with a spoon until dough comes together. Knead for a minute or two on a floured counter, until firm and smooth. Add more flour if needed. Wrap in plastic wrap, and refrigerate for 1 hour. This can be done the night before.
Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Heat 3 tablespoons of olive oil in a wide heavy skillet over medium heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate.
Add onion and chorizo. Keep turning mixture with a spatula until onion is softened and browned. Add potatoes, garlic, and thyme. Stir well to incorporate. Season again with salt and pepper and let mixture cook for 2 more minutes. Stir in tomato paste, and cayenne, then a cup of broth. Turn heat to simmer, stirring well.
Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce coats them. Taste and adjust seasoning for full flavor. Stir in scallions and cool. Cover and refrigerate until ready to use.
Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive. Wrap dough around filling to form the empanada, and press the edges together. Fold edge back and finish by crimping with a fork.
Heat oven to 375 degrees. Place empanadas on an oiled baking sheet, about 1 inch apart. Brush tops lightly butter and bake until golden, 10 to 15 minutes. Serve warm.
You should get about 3 dozen Empanadas
Empanadas can be filled with many different toppings. Search on the internet for other creative topping ideas. We will try these with Pollo, la carne de vaca (beef), and fruta.
Let’s review…We have learned a couple of more Spanish words, and we won’t be hungry. Empanadas are like a pasty here in Michigan and Hojaldres are like a donut. Next time we will explore the lunch offerings at the fonda. Please enjoy these recipes and let us know what you think. As always, stay tuned in, like, share and take this journey with us.
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