Mole Lotta Flavor
Baked Empanadas Stuffed with Spiced Tuna and Onion in a Rich Oaxacan Chocolate Mole
1 hour 10 minutes
Serves 4
DinnerMexicanNut-freeSoy-free
Herb's take
Inspired by the bold flavors of Oaxaca, these empanadas are where pantry tuna meets real-deal mole magic. You’ll wrangle chocolate into savory service, build layers of spice, and master flaky pastry all in one go. (Yes, fish and chocolate do get along, science says so.)
Equipment needed
- pastry blender (or food processor)
- rolling pin
- baking sheet
- parchment paper
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together the flour and 1 teaspoon salt. Add the butter and cut it in with a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized bits.
- 02Beat 1 egg with 1/3 cup ice water. Add to the flour mixture and mix just until the dough comes together. Press into a flat disk, wrap in plastic, and chill for at least 30 minutes.
- 03While the dough chills, heat olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until softened and golden, about 8 minutes.
- 04Stir in the garlic, chipotle chile powder, cumin, cinnamon, and oregano. Cook until fragrant, 1 minute.
- 05Add the tomato paste and cook, stirring, until it darkens slightly, about 2 minutes.
- 06Pour in the chicken broth, bring to a simmer, and reduce for 5 minutes.
- 07Stir in the chopped chocolate, sugar, 1/2 teaspoon salt, and black pepper. Cook, stirring, until the chocolate melts and the sauce thickens slightly, about 2 minutes.
- 08Add the drained, flaked canned tuna to the skillet. Fold gently to coat with the mole sauce. Cook for 2 minutes, then remove from heat and let cool to room temperature.
- 09Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- 10On a floured surface, roll the chilled dough to 1/8-inch thickness. Cut out 5-inch circles (about 8 rounds total).
- 11Spoon a generous mound of the tuna-mole filling onto each dough round, leaving a border. Fold over to create a half-moon, pressing the edges to seal. Crimp with a fork.
- 12Arrange empanadas on the prepared sheet. Brush tops with beaten egg.
- 13Bake for 18–22 minutes, until deeply golden. Let cool slightly before serving.
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