Lamb Empanadas: Masa dough empanadas filled with seasoned ground lamb, Oaxaca cheese and beans; topped with salsa roja, chipotle crema, radishes and herbs
Mexi-Cali Empanadas “Lamb” It Up
Blind Coyote Cantina | Yorba Linda, Calif.
Karl Pfleider
Creating a wholly fresh take on empanadas that breaks with tradition in the dough, protein and presentation was an ongoing quest for Karl Pfleider, executive chef/partner at Blind Coyote Cantina. Lamb Empanadas, made with traditional pastry dough, were first offered as an LTO at sister concept, The Blind Pig, but Pfleider was eager to incorporate masa in keeping with the Mexi-Cali theme of Blind Coyote. “We wanted to get away from pastry dough, but getting the masa just right was challenging. However, once we ironed out the kinks, the dish made more sense and we’re really happy with the final product—as are our guests,” he says.
In refining the recipe, Pfleider also zeroed in on the perfect combination of spices and aromatics to season the ground lamb, a protein that serves as another break with tradition. The lamb is combined with black beans and Oaxaca cheese before being wrapped in the masa dough and deep fried. The appetizer is finished with housemade salsa roja and a sweet-spicy-smoky chipotle crema. “This is a simple dish that is approachable, but the ground lamb sparks interest from our guests,” Pfleider says. “The final dish gives you a crunchy, gooey, savory bite. It doesn’t hurt that it’s also deep fried.”
About the Author
Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.Read More Stories by Nicole Duncan
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