Photograph of the finished Empalmes norteños

Mexico · Bánh mì dẹt kẹp phô mai Empalmes

Empalmes norteños

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Pork fat Pork fat 8.5 oz
  • Photograph of Oaxaca cheese Oaxaca cheese 1.3 lb
  • Photograph of Beef Beef 1.8 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Tomatillos Tomatillos 1.1 lb
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Baking powder Baking powder 0.4 oz

Method

  1. 1 Squeeze pork fat into the flour, then knead with warm water for 10 minutes and let it rest for 1 hour.
  2. 2 Roll the dough into a thin disc 2 mm thick and pan-fry on a dry cast iron skillet for 40 seconds on each side to form flatbreads.
  3. 3 This is a thin, wheat-based pastry, not a corn tortilla; it's a Northern Mexican specialty of empalme.
  4. 4 Grill the beef for 2 minutes on each side, then mince it.
  5. 5 Sprinkle cheese on one pancake, then place the second pancake on top and pan-fry until the cheese melts.
  6. 6 Unfold the pastry, stuff with minced meat, then drizzle with tomatillo sauce and sprinkle with onions and cilantro.

With an appliance

  • Oven 38 min

    Replace step 4: spray beef with oil, place the grill rack on the top rack of the 240-degree oven for 6 minutes, and flip after 3 minutes; the meat will cook evenly, you won't need to watch the charcoal, but it will lose its smoky flavor.

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