Guajillo Chicken Empanadas with Marigold Crema

Guajillo Chicken Empanadas with Marigold Crema are a delicious dish to serve during the season of Dia de Muertos. Slow cooked chicken poached with guajillo chiles, onion and tomatoes is the filling for empanadas, served warmed drizzled with marigold crema. 

Chicken empanadas are one of the recipes I always turn to when I simply crave, need comfort.  

I used my slow cooker to cook the chicken and was real floja and used ready-made empanada discs. You can find ready-made empanadas discs in the freezer area of your grocery store. I have used them to make sweet empanadas, but never savory.

They worked great, be sure to defrost them according to package directions. The slow cooker guajillo chicken is so good, and if you have any leftovers, you can easily use it to make tacos, or tortas.

When adding the chicken filling to your empanada disc, use a slotted spoon to drain a bit of the juice off. Nothing is worse than a soggy empanada.

I baked these in the oven, then served them warmed with marigold cream that adds a floral touch to the dish.

I used edible dried marigold flowers to infuse my cream sauce. I begin the cream by sautéing onions with butter until translucent. Next add the cream, dried marigolds and season with salt and pepper.

This marigold sauce is also great over roasted potatoes, or over pork loin.

INGREDIENTS NEEDED TO MAKE GUAJILLO CHICKEN EMPANADAS

2 pounds boneless skinless chicken breasts

1 large onion, thinly sliced

2 garlic cloves, minced

2 dried guajillo chiles, stems and seeds removed

1 teaspoon ground cumin

1 (15oz.) can diced tomatoes, with their juice

2 cups chicken broth

INGREDIENTS NEEDED TO MAKE MARIGOLD SAUCE

2 tbsp butter

1/4 cup onions

1 tsp Salt

1 tsp Pepper

1/2 cup dried edible marigold leaves

1 cup cream

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Guajillo Chicken Empanadas with Marigold Crema

Author: Vianney Rodriguez

Ingredients

• For chicken:
• 2 pounds boneless skinless chicken breasts
• 1 large onion thinly sliced
• 2 garlic cloves minced
• 2 dried guajillo chiles, stems and seeds removed
• 1 teaspoon ground cumin
• 1 (15oz.) can diced tomatoes, with their juice
• 2 cups chicken broth
• For Empanadas:
• 12 (5 inch or 6 inch) Empanada Dough discs, found in the freezer aisle, defrosted as per packaging instructions.
• 1 egg, beaten with 1 tbsp water
• For Marigold Sauce:
• 2 tbsp butter
• 1/4 cup onions
• 1 tsp Salt
• 1 tsp Pepper
• 1/2 cup dried, edible marigold leaves
• 1 cup cream

Instructions

1. For chicken:

2. Place the chicken in the bottom of a 4-6 qt slow cooker.

3. Scatter on the onions, garlic, dried chiles and cumin.
4. Add the tomatoes and broth and cover.
5. Cook on high for 4-5 hours or low for 7-8 hrs.
6. Remove from slow cooker, shred, and use to make empanadas.

7. For empanadas:

8. Heat oven to 375°F.

9. Place discs on cutting board.

10. Spoon chicken filling onto center of discs.

11. Brush edges of dough with egg wash.

12. Fold dough into half-moon shape; gently press down edges to seal with a fork to seal.

13. Repeat with remaining ingredients.

14. Divide empanadas among baking sheets, leaving 1½” space between each empanada.

15. Brush tops of empanadas with remaining egg wash.

16. Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.

17. While empanadas are baking make marigold sauce.

18. To a pan over medium-high heat add butter.

19. Saute onion until light and translucent, then add salt, pepper and dried marigolds. Stir to combine, cook over low heat for 3 minutes. Served warm over empanadas.