Subject: Rick Bayless Chocolate Empanadas with Blood Orange Dipping Sauce recipe
Date: 11/3/2020, 4:30 PM
On 11/2/2020 8:05 PM, Barbara wrote:
I have searched for a long time for Rick Bayless's Chocolate Empanadas
with Blood Orange Dipping Sauce recipe. It is from his website, but I
didn't find it there last time we looked. He does Latin and Mexican
recipes for his books, tv shows, restaurants and website. I found one
link to the recipe on his website on the Pinterest board below, but on
my end, it did not seem to work. I would love it if you were able to
locate it somewhere! It was amazing, and we've been wishing to make it
again for years since.
That link you give has a photo of the chocolate empanadas, but the links that are on
that page led me to dead ends. If you click on the photo itself, it takes you to a
"PAGE NOT FOUND" at this location: Rick Bayless.com
That appears to be the location at which the recipe was posted at one time. It appears
that the recipe has been removed from Rick Bayless' site, and it does not seem to be
posted anywhere else on the Internet.
However, I've been searching on the web for quite a few years, and there are tricks to
finding something that used to be on the Internet but has been removed. One of them is
sort of like a time machine, and using it, I was able to find a copy of that removed
page from 2014 with the recipe. See below.
Chocolate Empanadas with Blood Orange Dipping Sauce
6 ounces semi-sweet (58%) chocolate, finely chopped
1 habanero, seeded and deveined, cut into 4 pieces
6 tablespoons almond butter
7 to 8 (about 1 1/2 ounces) dried apricots, very finely diced
1/2 teaspoon vanilla
1 package gyoza/potsticker wrappers
high heat oil for frying
grated Mexican chocolate for garnish
Blood orange dipping sauce
3 cups fresh squeezed blood orange juice
1/3 cup superfine sugar
1/4 cup honey
Prepare the chocolate filling by combining the chopped chocolate with the habanero in a
heat proof bowl. Place the bowl over a pan of simmering water and stir to melt the chocolate.
Remove the bowl from the heat and discard the habanero pieces. Stir in the almond butter,
apricot pieces, and vanilla. Refrigerate the mixture for about 20 minutes until it reaches
a spoonable consistency, stirring it every 5 minutes.
To assemble the empanadas, place a gyoza wrapper on the counter. Lightly moisten the wrapper
with water using either your fingertip or a pastry brush. Place about 1 teaspoon of the
filling centered in the lower half. Fold the top half over the filling to form a semi-circle
and press to seal. It's important to make sure that the edges are tightly sealed. Repeat
with the remaining wrappers and filling. Place the finished empanadas on a parchment lined
cookie sheet and freeze. Once they are frozen, you can place them in a resealable container
or bag to store them until you're ready to serve.
To prepare the dipping sauce, combine the blood orange juice with the sugar in a heavy bottom
4 quart saucepan. Bring the mixture to a rolling boil over high heat and continue to cook
until the sauce has reduced by half to 1 1/2 cups, about 15 minutes. Remove from the heat and
stir in the honey. Pour the sauce into a resealable container and let it come to room
temperature. Cover and refrigerate until you’re ready to use.
To cook the empanadas, heat about 4 inches of oil in a heavy pot over high heat until it
reaches 350 degrees. Add 5 frozen empanadas and cook until golden brown, about 3 minutes.
Drain on paper towels and dust with the grated Mexican chocolate. Continue with the
remaining empanadas. Serve warm with the dipping sauce.