Toasted corn turnovers filled with shredded chicken and mole (Empanadas de mole amarillo) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 137) by Rick Martinez

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute guajillo chiles for chilhuacles amarillos; banana chiles, yellow wax chiles, or bell peppers for güero chiles; mint and cilantro for hoja santa; Yukon Gold potatoes for chayote; and this book's "Crispy corn flatbread (Tostadas de maíz): Baked tostadas" for commercial corn tostadas.

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