We venture to Chicago to learn about Rick Bayless’s famous empanadas, and then we share our own recipe. Next, we make another test kitchen favorite: pork tostadas.
In Chile, crisp pastry pockets stuffed with briny spiced beef make a savory, transportable lunch. Our version of Chilean empanadas are baked but retain the crispiness of fried empanadas.
Our version of the spicy Mexican shredded pork known as tinga boasts all the smoke and fork-tenderness of good barbecued pulled pork. Even better, it cooks completely on the stove.
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