Empanadas de San Antonino

Griddled Crispy Empanadas Stuffed with Yellow Mole and Chicken

Preparation info
  • Makes


    • Difficulty


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 coma