Apple Empanadas, Vitualla a taste of Mexico [Photos]

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Grilled Corn and Potato Salad (Courtesy Foodland Ontario)

Vitualla (Braised Beef with Rice and Fruit) (Courtesy Foodland Ontario)

Apple Empanadas (Courtesy Foodland Ontario)

Chicken Tortilla Soup (Courtesy Foodland Ontario)

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Summer wanes, fall's just around the corner. It's a time of bold colours and flavours, and celebrating the bounty of the harvest. Here's a selection of absolutely mouth-watering recipes courtesy of Foodland Ontario that pays homage to the flavours of Mexico while celebrating our local harvest.

Check out Foodland Ontario for more ideas on planning your autumn menu. And enjoy the following:

Apple Empanadas

These pastries are traditionally filled with a beef mixture, but they do make wonderful little apple pies.

Ingredients:

• 3 cups (750 ml) all-purpose flour
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) lard
• 2 eggs
• 3/4 cup (175 ml) milk

Filling:

• 4 cups (1 L) coarsely diced peeled apples (about 2 lb/1 kg)
• 1/2 cup (125 ml) granulated sugar
• 2 Tbsp (30 ml) all-purpose flour
• 1 tsp (5 ml) cinnamon
• 1/2 tsp (2 ml) grated nutmeg

Directions:

In large bowl, whisk together flour and salt. With pastry blender, cut in lard until very fine crumbs. Whisk one egg with milk; pour over flour mixture, stirring until it clumps together. Turn out onto floured surface and knead to form soft dough. Wrap and refrigerate for 30 minutes. (Can be refrigerated for up to 2 days.)

Filling: Stir together apples, sugar, flour, cinnamon and nutmeg.

Divide dough into 12 pieces and form into balls. On a lightly floured surface, roll each into 6-inch (15 cm) circle. Spoon about 1/3 cup (75 mL) filling onto half of each circle, mounding slightly. Fold over other half and press to seal. (A floured fork works well.) Arrange on 2 greased baking sheets. Beat remaining egg; lightly brush over tops. Bake in 375F (190C) oven until golden, 25 to 30 minutes.

Makes 12.

Vitualla (Braised Beef with Rice and Fruit)

Instead of browning meat, then braising it, Mexican cooks often do a reverse braising with a bit of water that cooks off to leave the meat dark and caramelized. Here, along with wedges of cabbage, it is served on rice sweetened with saut?ed pieces of pears and peaches. Serve this interesting mixture of flavours and textures with a fairly hot salsa.

Ingredients:

• 3 lb (1.5 kg) beef short braising ribs
• 2 onions, quartered
• 5 cloves garlic, lightly crushed
• 1 tsp (5 ml) sea salt
• 1 small cabbage, cut in 6 wedges
• 2 cups (500 ml) sodium-reduced chicken broth
• 1 cup (250 ml) long grain rice
• 2 Tbsp. (30 ml) vegetable oil
• 3 pears, peeled and coarsely diced
• 3 peaches, unpeeled and coarsely diced
• 2 jalape?o peppers, seeded and diced
• 2 Tbsp. (30 ml) granulated sugar
• 1 tsp (5 ml) ground cumin

Directions:

In wide deep skillet or saucepan, place ribs, onions, garlic and salt. Barely cover with water and bring to simmer over medium heat; cook, uncovered, until meat is tender and most of the water has evaporated, turning ribs over occasionally, about 2 hours.

Place cabbage wedges on top; cover and simmer until cabbage is tender, about 15 minutes.

Meanwhile, in saucepan bring broth and rice to boil; reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes.

In large skillet, heat oil over medium heat; cook pears, peaches, jalape?o peppers, sugar and cumin, stirring gently, until fruit is tender, about 5 minutes. Gently mix in rice. Serve with the cabbage and meat on top.

Serves 4-6.

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What's your go-to comfort food?

Source: http://www.calgarysun.com/2012/09/25/apple-empanadas-vitualla-a-taste-of-mexico

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