Empanadas de San Antonino

Griddled Crispy Empanadas Stuffed with Yellow Mole and Chicken


Preparation info

  • Difficulty


  • Makes



Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

Every time I visit Oaxaca, my sister demands that I bring her at least half a dozen of these special empanadas back from every trip. When we finally nailed the recipe at the restaurant and successfully re-created it, it was as if she had won the lottery, because that meant she can finally enjoy them at home. She really can’t get enough. This empanada is completely different from any other because of its cooking process. The rich yellow mole is slowly cooked inside the tortilla over the comal, making it ooze out a bit and pierce through the masa to develop an attractive reddish color from the mole. It takes a bit longer for it to cook than the rest of the empanadas, because it needs to slowly crisp up on the comal. (I leave it on even longer, because I like it almost burnt.) They’re great served at room temperature, too, so they are perfect for a picnic. I like to serve these empanadas with a few chiles toreados on the side to give them that much-needed acid punch. It’s the perfect bite of Oaxacan flavors.


For the Mole Amarillo Filling

  • 2 pounds (910 g) guajillo chiles, stems and seeds removed
  • cups (350 g) roughly chopped onions
  • 6 cloves garlic (45 g), peeled
  • ½ teaspoon cumin seeds
  • 10 whole cloves
  • 10 black peppercorns
  • ½-inch (2.5 cm) cinnamon stick, broken into pieces
  • tablespoons dried oregano
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1 pound (455 g) fresh masa
  • ½ pound (227 g) lard, melted
  • 2 teaspoons sea salt
  • 1 pound (455 g) chicken breast, cooked and shredded
  • 20 sprigs of fresh cilantro

For the Empanadas

For the Garnishes

  • Limes, quartered
  • Pickled onions
  • Chopped jalapeños
  • Chopped serranos chiles


Make the Filling

In a 2-quart (2 L) saucepan over medium-high heat, bring 2 cups (480 ml) of water to a boil. Turn off the heat add the chiles. Cover and let sit in the hot water for 30 minutes or until the chiles have softened.

Meanwhile, in a large cast-iron skillet over medium heat, add the chopped onions and turn once or twice so the onions are cooked and lightly charred, about 12 minutes. Remove from the skillet and set aside.

Repeat with the garlic until the garlic is roasted and slightly charred as well. Remove and set aside.

Lastly, in batches, bring down the heat to low and toast the cumin seeds, cloves, peppercorns, cinnamon, oregano, bay leaves, and thyme in the skillet until aromatic, about 2 minutes. Transfer the toasted spices to a molcajete or spice grinder and grind until finely ground. Set aside.

When the chiles have softened, remove them from the soaking water and add them to a blender with 3 cups (720 ml) of water, along with the onions and garlic. Blend until smooth and set aside.

In batches, add half of the chile mixture with half of the masa to the blender and blend until smooth to make a slurry. Empty out the blender and do the same with the other half of the masa and the chile mixture.

Place the lard in a large skillet over medium heat. Once it is melted, add the masa-chile mixture and ground spices to the skillet. Stir well with a wooden spatula to combine. Season to taste, about tablespoons of salt.

Make the Empanadas

To assemble and cook the empanadas, make balls of masa that are about ¾ cup (about 125 g) each. With a tortilla press, press down to make a round tortilla.

As each tortilla is pressed and ready, in a comal or nonstick griddle over medium heat, carefully place the tortilla on the grill and cook one side. Turn over after 1 minute. Add 1 to 2 tablespoons (30 ml) of yellow mole, a fat pinch of shredded chicken, and a sprig of cilantro.

Fold over like a quesadilla and cook on the edges of the comal where it’s not as hot. The mole will cook inside the empanada and requires a longer cooking time on top of the comal than a traditional quesadilla. The tortilla will turn a reddish color after all of the filling’s juices have expanded inside the masa. Continue until all the masa, chicken, and mole are gone.

Cook until the masa is fully cooked, about 15 minutes in total, about 5 minutes on each side. The outside crust should be crispy and the interior creamy.

Serve hot, with lime, pickled onions, chopped jalapeños, and serranos.