Celebrate Cinco de Mayo with Sourdough Empanadas

Even though sourdough isn't a traditional part of Cinco de Mayo food, it can still be a delicious addition to your celebration with a little creativity. For example, did you know you can make sourdough tortillas for tacos or burritos or sourdough cemita sandwich rolls. But for me, it has to be empanadas for little our family fiesta.

Originating in Spain and Portugal, with variations found throughout Latin America, empanadas offer incredible versatility. These flaky pastries are filled with sweet or savory goodness, and made either way, make a fantastic finger food for this or any celebration. 

What is Cinco de Mayo and Why it is Celebrated Big in the USA?

Cinco de Mayo, (literally meaning "Fifth of May" in Spanish), is a celebration held  to commemorate the Mexican army's victory over French forces at the Battle of Puebla in 1862. This victory became a symbol of Mexican resistance against foreign intervention. It is by no means a national holiday; it's primarily celebrated in the state of Puebla where the battle took place. And it is not Mexico's Independence Day, (which is on September 16th) as assumed by so many of us in the USA. 

In the United States, particularly in areas with large Mexican-American populations, the celebration has evolved into a bigger celebration of Mexican culture and heritage. Since the 1960's, it has become an ever big party in the USA, as many food and beverage companies work to commercialize the event. For example, these days the celebration drives beer sales that rival those of the Super Bowl.

Most authentic celebrations, however, focus on real Mexican cuisine, featuring ingredients and dishes native to Mexico. Popular foods include molé poblano, cemitas (a sandwich of sliced avocado, cheese, onion and left over meat), chiles en nogada, tacos, enchiladas, and rice and beans.

How to Celebrate Cinco de Mayo with Sourdough

While sourdough bread itself wouldn't traditionally be associated with this fiesta, there are ways to incorporate it into your celebration:

• Fusion Twist: You could get creative and make a sourdough version of a traditional Mexican dish, like sourdough tortillas for tacos or a sourdough base for enfrijoladas (open-faced enchiladas with refried beans).
• Bread for Dipping: A rustic sourdough loaf can be a delicious accompaniment to dips and salsas often served at Cinco de Mayo gatherings.
• Modern Interpretation: Sourdough is a trendy bread these days, so including for your cemitas could be a fun way to add a modern twist to a traditional holiday.

Festive Fruit Empanadas for Cinco de Mayo (Makes about twelve 3 inch [7½ cm] hand held pies)

These delicious empanadas are filled with a vibrant fruit mixture and a touch of cinnamon, offering a refreshing and flavorful end to your festive meal.

Ingredients

For the Dough:

• 2 cups [250g] all-purpose flour
• 1 cup [220g] sourdough starter (or discard)
• 1/2 cup [123g] sour cream
• 1/4 cup [50g] baker's sugar
• 10 Tbsp [141g] cold unsalted butter, cubed
• 1 tsp [5.5g] salt
• 1/2 tsp [3g] baking powder
• 1 egg yolk, beaten + 1 Tbsp milk  (for egg wash)

For the Filling:

• 2 tablespoons [28g] unsalted butter
• 2 large apples, peeled, cored, and diced
• 1/2 cup [80g] dried cranberries
• 1/4 cup [50g] baker's sugar
• 1/4 cup [55g] packed light brown sugar
• 1 tablespoon [9g] cornstarch
• 1 teaspoon [2.5] ground cinnamon
• 1/4 teaspoon [.5] nutmeg
• 1 tablespoon [15g] lemon juice
• 1 tablespoon [15g] water

Instructions

Make the Dough:

1. In a large bowl, whisk together flour, baker's sugar, baking powder, and salt.
2. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
3. Stir in the sour cream and starter, one tablespoon at a time, until the dough just comes together and forms a ball. Be careful not to overmix.
4. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or several days if working to develop a full sourdough flavor).

Make the Filling:

1. In a large skillet over medium heat, melt butter. Add the diced apples and cook for 5 minutes, or until softened slightly.
2. Stir in the dried cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Cook for an additional 2 minutes, stirring constantly.
3. Add lemon juice and water, and bring to a simmer. Cook for 3-4 minutes, or until the mixture thickens slightly. Remove from heat and let cool completely.

Assemble and Bake:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
3. Using a 5-inch round cookie cutter (or a similar object), cut out circles from the dough.
4. Place a spoonful of the cooled filling in the center of each dough circle.
5. Brush the edges of the dough with the beaten egg yolk and milk mixture.
6. Fold the dough circles in half over the filling, and crimp the edges with a fork to seal.
7. Brush the tops of the empanadas with remaining egg wash.
8. Place the empanadas on the prepared baking sheet.
9. Bake for 20-25 minutes, or until golden brown and crispy.

• You can substitute other fruits for the apples, such as chopped pears, mangoes, or peaches.
• For a richer flavor, brush the baked empanadas with a simple glaze made of powdered sugar and milk.
• Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. These are best enjoyed at room temperature, so take them out of the fridge 30 minutes before serving.

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Minced Beef and Pork Empanadas for Cinco de Mayo (makes about twelve 3 inch [7½ cm] hand held pies)

These savory empanadas are packed with Mexican picadillo (a mix of minced beef and pork, carrots, potatoes, and tomato sauce, seasoned with cumin, and salt and pepper);  but you can make it with shredded chicken, black beans, and/or corn. And for more authenticity, some add raisins and olives. Whichever of these ingredients you choose, they are the perfect finger food to celebrate Cinco de Mayo!

Ingredients

For the Dough:

• 2 cups [250g] all-purpose flour
• 1 cup [220g] sourdough starter (or discard)
• 1/2 cup [123g] sour cream
• 10 Tbsp (141g) cold lard or butter, cubed
• 1 Tbsp [12.5g] sugar
• 1 tsp [5.5g] salt
• 1/2 tsp [3g] baking powder
• 1 egg yolk, beaten + 1 Tbsp milk  (for egg wash)

For the Filling:

• 1 Tbsp [14] olive oil
• 1 small onion [4.5 oz/120g], diced
• 1 red bell pepper  [3.5 oz/10g], diced
• 2 cloves [11g] garlic, minced
• 1 1/2 pounds [675g] ground meats
•  1/2 cup [120g] chicken broth
• 1/2 large [184g] russet potato, peeled and cubed
• 1 large [184g] carrot,  peeled and cubed
• 1/4 cup chopped fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• Salt and freshly ground black pepper, to taste

Optional Ingredients

• 1 (15 oz) can black beans, rinsed and drained 
• 1/2 cup frozen corn, thawed
• 1/4 cup shredded cheese 

Instructions

Make the Dough:

1. In a large bowl, whisk together flour and salt.
2. Using a pastry cutter or your fingertips, cut the lard or butter into the flour mixture until it resembles coarse crumbs. Add the baking powder, salt and sugar,
3. Stir in the starter and sour cream, mix until the dough just comes together and forms a ball. Be careful not to overmix.
4. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or several days if working to develop a full sourdough flavor).

Make the Filling:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, and cook for 5 minutes, or until softened.
2. Add garlic and cook for an additional minute, until fragrant.
3. Stir in the meat and seasoning
4. Then add potato and carrots and optional black beans and corn
5. Season with cilantro, chili powder, cumin, paprika, cayenne pepper, and salt and pepper to taste.
6. If desired, stir in the shredded cheese.
7. Cook for another 5 minutes, or until heated through. 

Assemble and Bake:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
3. Using a 4-inch round cookie cutter (or a similar object), cut out circles from the dough.
4. Place a spoonful of the filling in the center of each dough circle.
5. Brush the edges of the dough with the beaten egg yolk.
6. Fold the dough circles in half over the filling, and crimp the edges with a fork to seal.
7. Brush the tops of the empanadas with remaining egg yolk.
8. Place the empanadas on the prepared baking sheet.
9. Bake for 20-25 minutes, or until golden brown and crispy.
10. Let cool slightly before serving.

Savory Tips:

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• If you don't have a cookie cutter, you can use a freehand cut method with a knife. Just make sure the dough circles are similar in size.
• Feel free to experiment with different fillings! You could try shredded beef, chorizo, or a vegetarian option with vegetables and cheese.
• For a spicier filling, add a diced jalapeno pepper to the sauteed vegetables.
• Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

¡Buen provecho! (Enjoy your meal!)