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Chicken Tinga Empanada
Enjoy a tasty pocket full of goodness! Chef Daniel's empanadas are made with flaky, puff pastry dough stuffed chock full of Mexican-seasoned pulled chicken. The delicately spiced empanadas are paired with fresh pico de gallo and a creamy tahini dipping sauce on the side. Each portion comes with three empanadas for the perfect snack to share or as a start to a delicious meal.
Nutritional facts
Protein
26g
Carbs
46g
Calories
700
Fat
47g
Ingredients
Citric Acid, Harissa, Bay Leaf, Chicken Stock, Italian Parsley, Cucumber, Canned Tomato, Canola Oil, Lemon Juice, Kosher Salt, Onion, Garlic, Tomato Paste, Cumin, Black Pepper, Tahini Paste, Soybean Oil, Plum Tomato, Red Onion, Oregano, Extra Virgin Olive Oil, Empanada Dough, Canola and Olive Oil Blend, Chicken Thigh
Reviews
3.9
Based on 26 reviews
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Dalton Desforges · 07/18/23
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About Daniel Dorado
Born in Los Angeles to parents from Mexico, Chef Daniel Dorado traces his love of cooking back to his earliest years, working as a line cook alongside his older brother and enjoying Sunday dinners cooked by his abuelita. During college, Dorado worked in restaurants and realized that his love of food was much bigger than his love of communications, so he decided to pursue cooking full time. He moved to New York City and eventually landed the position of Head Chef at Ilili. There, he was introduced to Middle Eastern spices and techniques, which completely transformed the way he cooks and creates dishes. In October 2019, Dorado teamed up with Nasser Jaber to create The Migrant Kitchen: a long-dreamt-of catering business that focused on providing meaningful opportunities for immigrants to showcase the cuisines and cultures of their home countries while earning more than just minimum wage. Today, TMK serves over 60,000 meals a week to food-insecure communities across NYC.
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