Hot Dog and Pinto Bean Empanadas with Smoky Chipotle Aioli

Hot Dog and Pinto Bean Empanadas with Smoky Chipotle Aioli ingredients

• 6 count hot dogs
• 1 can (15 oz) pinto beans
• 1 tbsp olive oil
• 0.5 medium yellow onion
• 0.5 medium red bell pepper
• 2 cloves garlic
• 1 tsp smoked paprika
• 0.5 tsp chili powder
• 0.25 tsp cumin
• 0.25 tsp salt
• 0.13 tsp black pepper
• 2 tbsp fresh cilantro
• 12 count store-bought empanada discs
• 1 large egg
• 4 cups vegetable oil
• 0.5 cup mayonnaise
• 1 tsp chipotle in adobo sauce
• 1 tbsp lime juice
• 0.25 tsp garlic powder
• 0.13 tsp salt

How to make Hot Dog and Pinto Bean Empanadas with Smoky Chipotle Aioli

1. Prepare the Smoky Chipotle Aioli: In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo sauce, 1 tablespoon lime juice, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt until well combined. Taste and adjust seasoning or spiciness as desired. Cover and refrigerate until serving.
2. Make the Empanada Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 0.5 finely diced yellow onion and 0.5 finely diced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened.
3. Stir in 2 minced garlic cloves, 1 teaspoon smoked paprika, 0.5 teaspoon chili powder, and 0.25 teaspoon cumin. Cook for 1 minute more until fragrant, ensuring the spices are well toasted but not burned.
4. Add the 6 finely diced hot dogs to the skillet and cook for 3-5 minutes, stirring, until they are lightly browned.
5. Stir in the 1 can of rinsed, drained, and lightly mashed pinto beans, 0.25 teaspoon salt, and 0.13 teaspoon black pepper. Cook for another 3-5 minutes, stirring, until the mixture is heated through and slightly thickened. This helps prevent a watery filling.
6. Remove the skillet from the heat and stir in 2 tablespoons chopped fresh cilantro. Let the filling cool slightly, about 10 minutes, so it's easier to handle and doesn't make the dough soggy.
7. Assemble the Empanadas: Lay out the 12 store-bought empanada discs on a clean, lightly floured surface. Place about 1-2 tablespoons of the cooled filling onto one half of each disc, leaving a border around the edge for sealing.
8. Lightly moisten the edges of each disc with the egg wash (1 whisked egg with 1 tablespoon water). Fold the other half of the dough over the filling to create a half-moon shape, pressing the edges firmly to seal.
9. Crimp the sealed edges with a fork or create a decorative 'repulgue' (a traditional twisted edge) with your fingers to ensure a tight seal and prevent the filling from escaping during cooking.
10. Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature accurately.
11. Carefully lower 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature too much. Fry for 3-4 minutes per side, turning once, until golden brown and crispy.
12. Remove the fried empanadas with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. This keeps them crisp.
13. Repeat the frying process with the remaining empanadas. Serve warm with the prepared Smoky Chipotle Aioli on the side for dipping.

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