I have been making these sweet little pockets of love for years now. It has been my go to dish to take really anywhere because they are insane. People will flock to you for the recipe & beg for it. I always wait till after to tell the folks its actually Venison! It is pretty funny for those who would swear to not like Venison because they will be the first ones going back for seconds or thirds. I say find a friend who swears off wild game & share em...then laugh when you divulge what's inside these babies. I am a jokester like that but today I am all sunshine and love because I am sharing this recipe with ya'll. Enjoy!
Level: Easy
Cook Time: Prep (40mins) Cook Time (30mins)
Ingredients
Filling:
2 pounds ground Venison
1 package of uncooked refrigerated flour tortillas(About 36)
1 Can Mexican Corn
1 Can Green Chilies
1 Can Black Beans (Rinsed & Drained)
2 Cups of Shredded Cheese
1 Heaping Tsp of each Cumin, Garlic Powder, Chili Powder & S & P (Season to taste here, I usually use a lil more)
Sauce:
1 Large Container or Sour Cream
1 Large Can of Chipotle In Adobe (Find with Canned
peppers)
2 TSP of Red Pepper Flakes (I like it hot...optional)
Empanada Love Juice:
1 Stick of Butter
1 Package of Sazon Mexican Seasoning
Here's how to make them:
Pre-heat oven to 375*
Prep! I loath prepping but I love eating so it must be done.
Start by cooking your ground Venison in a big dutch oven or any big pan will do. Once your meat is browned add your seasonings (Cumin, Chili Pepper, Garlic Powder & S&P). Throw in about 1/2 Cup of Water, and pop a lid on, lower the heat. Let the meat simmer about eight minutes or so.
Once the meat is done add the cans of corn, green chilies, and black beans. Simmer uncovered until they marry together in a nice happy mixture. Your kitchen should be smelling like taco night. Take a taste and check that your seasonings are on point to your liking. Turn off the heat and add the cheese. Stir and set aside to cool.
Now let's make the dipping sauce. I realize some might be tempted to skip the sauce but let me reassure you DO NOT SKIP THE SAUCE!!! It is magic!
Combine the Sour Cream and Chipotle in a food processor or blender. I recommend the food processor but it will work in the blender. Mix to combine. I always toss in Red pepper flakes but whatever floats your boat. After combined pour into a closed container and pop it in the fridge to chill.
Get a small sauce pan and add the stick of butter. Then add the entire package of Sazon. Turn on low heat and let the butter melt. Stirring occasionally. Turn off & set aside once melted.
Now grab a tortilla pan or if your don't have one a frying pan. Spray the pan and turn on medium low. Pop in a uncooked tortilla one at a time. You do not want to fully cook and do not leave them. This has to be your main focus or you will burn them. Just heat both sides for 40 seconds or so. After you have heated them set them aside.
Let's build these boys. I am usually starving at this point so be patient we are in the home stretch.
Make a assembly line. I use you a big cutting board and line the ingredient's in the front of it. Put your tortillas in the front, then your meat mixture, then your pan of empanada love sauce. Get a brush for the love sauce to brush your tortillas. Grab a parchment lined & greased cookie sheet and set close to your assembly line. Take one tortilla, using a brush paint some love sauce on one side of the tortilla paint the edges only to seal. Add one heaping tsp. of meat to the middle of the tortilla. Fold and seal with a fork crimping the edges. Your love sauce will act as a glue. Then slap it on your cookie sheet and start over with the next tortilla. I know this prep sounds like a lot of work. It really is but I promise its worth it and once you get in a groove it goes fast.
Ready for the oven!
Once you have finished. Take your brush and brush em real good with the Empanada Love Sauce. Then pop them in the oven. It usually takes me three pans depending on the size.
Bake at 375* For About 30 mins or until crispy. It is important to check them every 15 mins or so and I always brush them again during the baking process.
Pull them out, let them cool and slap them with some love sauce.... then try and not eat them all. They are so good!
