Idaho Potato Commission
Coxinha & Empanadas
Ingredients
- 1 cup onion, finely diced
- 1 tablespoon garlic, minced
- 1 tablespoon parsley, chopped
- 1/2 tablespoon thyme, dried
- 1 tablespoon Poblano pepper, diced finely
- 2 cups poached chicken, pulled off the bone
- 1 cup tomatoes, diced
- 1/2 cup sherry vinegar
Coxinha
- 7 Idaho® Russet potatoes, boiled or steamed, drained
- 2 tablespoons garlic, finely diced
- 1/4 cup flour
- Egg wash as needed
- Bread crumbs as needed
Toasted Cumin Aioli
- 1 tablespoon cumin seed
- 1 tablespoon lemon juice
- 1/2 cup mayonnaise
- Salt and pepper to taste
Directions
- Saute onions, garlic herbs, and poblano pepper until tender.
- Add chicken tomatoes and vinegar; sauté until blended, about 15 minutes. Season to taste.
- Shape into teardrops 2 to 3 inches high and 2 inches wide at the base.
Coxinha
- Blend potatoes and garlic.
- Shape about 2 ounces of mixture into a patty 3-4 inches in diameter (with flour).
- Place approximately 1 ounce filling on patty and shape into a teardrop approximately 2-3 inches high.
- Brush with an egg wash, lightly bread with bread crumbs, and deep fry until golden brown.
- Serve with toasted cumin aioli.
Toasted Cumin Aioli
- Roast cumin and grind. Blend with other ingredients and then season to taste.
- Follow these steps to make this tear-shaped Idaho Potato Brazilian Appetizer: Shape about 2 ounces of coxinha mixture into a patty 3 to 4 inches in diameter, then place approximately 1 ounce of filling on top.
- Shape into a teardrop, approximately 2 inches wide at base and 2 to 4 inches high. Brush with egg wash, lightly bread with bread crumbs, and deep fry until golden brown.
- Serve with toasted cumin aioli.