- [Lauren] Cheese pull.
Oh my god.
That's mesmerizing.
(upbeat techno music)
Hey guys.
You may think you know what an empanada is
but we're here at empanada mama in New York City
and they are doing some crazy things.
Let's go.
- [Chef] Down to the basement.
Watch your head.
And here we are. - Wow.
- In the central production of Empanada Mamas.
- Ready.
- We're gonna start with the dough then.
- Cool.
- What we start off with is
two and half cups of all purpose flour.
- Okay.
- Half a tablespoon of salt,
a quarter of a cup of butter,
so we can pack that in.
- Oh that's smart, it was shredded?
- Yeah, so half a cup of water
now it's going to get a little sticky.
- Yes, a little messy.
(laughing)
- [Chef] Oooooh.
- I'm sorry!
I wasted dough. - What!
- [Lauren] Notice how nothing sticks to his hands.
- [Chef] No, no mine are pre-oiled.
So we just flatten that out a little bit
so it cools down quickly and evenly.
So we're gonna start with the cheeseburger.
Basically, we're going to start off
with a base with onion, and garlic .
- And how many empanadas do you make a day would you say?
- Yeah, an awful lot.
(laughing)
We're going start with a nice oil.
Just start the garlic off a little.
Okay then we're going to go in with the onions.
Ground cumin, a little paprika.
We're going to start with two tablespoons of salt,
we're gonna cook it for about an hour, 45 minutes.
- Wow, okay cool.
- Once you get the beef started off in the pan,
with the tomato sauce
and then we effectively braise a little.
Try not to splash your jumper with tomato sauce.
- [Lauren] Tomato
- [Chef] Tomato - [Lauren] Tomato.
- [Chef] Tomato.
So this is the dough that we made earlier.
- [Lauren] Yep.
- [Chef] We let it rest for about half an hour in the fridge
- [Lauren] Mhm
- Okay so we're gonna cut it off to
roughly about 45 gram pieces.
Okay, once we have nice and neat balls
we use a little tortilla pan.
This is a great little help for us,
a little flour.
Kind of like working pizza dough,
you kind of open it up a little.
- [Lauren] Teeny tiny pizza
- [Chef] Teeny tiny pizza.
Don't be afraid to give it a nice squeeze.
- Okay.
Wait, oh.
- No sit and push it down, super.
Stack it and rack it.
- [Lauren] Stack it and rack it
- Super, perfect, look at that.
- [Lauren] Woo!
- So this our, the base for the burgers.
One and a half ketchup,
and one and a half mustards.
And then we're gonna
throw in a couple of handfuls of cheese,
and then the chopped pickles that we made earlier.
- [Lauren] We love pickles.
Are they dill pickles?
- [Chef] They are dill pickles, yeah.
- It seems like there are zero rules
when it comes to empanada making.
- [Chef] Absolutely, yeah.
A quick pinch,
right at the bottom there,
shake it down.
- [Lauren] That's mesmerizing.
Seeing you twist that is scaring me a little bit.
My mom at home would just press them together
and then use a fork.
- [Chef] Excellent.
- [Lauren] These are ready to fry?
- [Chef] So empanadas, here we go.
(upbeat electronica music)
- Oh my god, it's about time.
Look at this, you can see these crispy bubbles
around the outside of the empanada
which I think just means
that it's gonna be crazy crunchy.
Let's open this baby up.
Cheese pull!
Oh my god.
I really, really, really like cheeseburgers,
and I don't know if I need it in an empanada form, so,
but I do need it in an empanada form.
There's a really good melty, creamy cheese.
The beef is super rich and juicy
I mean it's like literally you can see the juice.
Can I get some beer?
That was so good, I feel like I'm an empanada pro.
And I'm really, really full.
Make sure to like and subscribe to Delish, see ya next time!
(upbeat electronica music)