Chicken Tinga Empanada

1. For the Polenta

In a saucepan, combine butter, water, and milk over medium heat. Bring to a simmer. Gradually whisk in the instant corn polenta, stirring constantly to avoid lumps. Add salt, Parmesan, Cheddar, and spices. Stir until smooth and creamy. Set aside.

2. For the Chipotle Mayo

In a bowl, mix mayonnaise, water, chipotle peppers, and chicken base. Stir well. Add crushed tomatoes, onion, and garlic. Season with salt to taste. Refrigerate until ready to use.

3. For the Pickled Red Onions

In a small jar, combine red onion, vinegar, water, salt, sugar, oregano, bay leaf, and beet. Stir to mix. Seal and let sit at room temperature for at least 30 minutes or until ready to use.

4. For the Chicken Tinga Filling

Heat oil in a pan over medium heat. Add onions and garlic, and cook until soft. Add chicken thighs, tomatoes, chipotle peppers, oregano, and chicken base. Cook until chicken is fully cooked and the mixture is thickened. Shred the chicken and stir to combine. Season with salt as needed.

5. For Assembly

Preheat the oven to 375°F (190°C). Place a spoonful of the chicken tinga mixture in the center of each empanada dough circle. Top with a small amount of shredded mozzarella. Fold the dough over and seal the edges using a fork. Place empanadas on a baking sheet and bake for 20-25 minutes, or until golden brown.

6. Serve

Serve the warm empanadas with a dollop of chipotle mayo and a side of polenta. Garnish with pickled red onions for an extra zing.