Recipe Categories
Tex Mexican
Empanada & Empanadillas

Granny's Tongue Empanadillas

2 beef tongues
2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp allspice
1 tsp vanilla
1 cup raisins
1 cup roasted and shelled pinyon nuts
2 tbs blackberry brandy

Cover well-washed tongues with water in a large kettle and simmer
until tender, about 1 hour. Cool and peel. Retain 1 cup of tongue
broth. Grind meat in a grinder and place in a large bowl. Add
remaining ingredients and mix well with hands, using tongue broth
to moisten. Let mixture stand while you prepare the pastry.


Pastry

5 cups flour
1 tsp salt
3 tbs sugar
3/4 cup shortening (part lard)
1/2 cup evaporated milk
1/2 cup water

Sift flour into a large bowl and add salt and sugar. Cut in
shortening. Mix in milk and water to form a soft dough. Knead
dough with hands for about 3 minutes. Form dough into balls about
1.5 inches in diameter. Roll out on floured board. Place 1 tsp.
of filling on half circle of dough, folding over other half circle
to enclose. Pinch edges of dough together to prevent filling from
leaking. Deep fry empanaditas a few at a time in moderately hot
oil (350F/175C) until golden brown, turning once. Drain on paper
towels. Makes about 4.5 dozen empanaditas.