Steps in Preparation

01:52 – Preparing Chutney
11:39 – Preparing Corn
23:51 – Preparing Empanada Filling
35:30 – Preparing Empanada Dough
43:04 – Filling Empanadas
48:50 – Preparing Pork Chops
58:32 – Plating the Meal

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Masa Crusted Pork Chops, Mexican Corn, and Apple Empanadas with Chef Patrick Mares

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Enjoy the flavors of a summer evening in Santa Fe with this great meal that can be prepared entirely outside. In fact, Chef Pat Mares does create this entire meal on The Santa Fe School of Cookings' own patio! Learn to prepare masa crusted pork chops with a green chile chutney, Mexican street corn, also known as ‘esquites' and finish it off with apple empanaditas. All recipes are provided to cook inside your own kitchen at home-Chef Pat will discuss how you could prepare them outside if you like. Join the fun!

Blue corn meal, New Mexico Red Chile Powder- Medium, Mexican Oregano, Epazote, Masa de Harina, salt, pepper, center cut pork chops, canola oil, green chile, golden raisins, yellow onion, star anise, cinnamon stick, butter, sugar, cider vinegar, corn on the cob, white onion, garlic, white pepper, eggs, white wine vinegar or apple vinegar, Dijon mustard, olive oil, sunflower oil, limes, queso cotija, flour, unsalted butter, vegetable shortening, cream cheese, dried apples, apple or pineapple preserves, triple sec, dry bread crumbs

Green Chile and Golden Raisin Chutney - Serves 6

  • 6 Long green chile roasted and peeled, fresh is best, but 1 cup frozen will do in a pinch
  • 1/4 cup of golden raisins (rehydrated in 2 cups warm water, reserve water for later use. If you wish to use a sweet wine, use that in place of water)
  • 1/4 yellow onion chopped finely
  • 2 star anise
  • 1 cinnamon stick
  • 1 Tablespoon butter
  • 2 Tablespoons sugar
  • 2 Tablespoons Cider vinegar

Sauté onion in butter until the onion is golden brown, add green chile and raisins plus liquid, add star anise and cinnamon stick. Taste, if it is too tart add sugar, if it is too sweet add vinegar, what you are looking for is a balance of sweet and tart. Cook until the liquid is syrup like in texture.

Esquites - Serves 6

For the Soup:

  • 6 fresh ears corn, husked and kernels cut from the cobs (about 4 cups), cobs reserved for stock
  • 3 sprigs epazote or 4 teaspoons dried
  • 1 1/2 Tablespoons butter
  • 1/2 cup finely chopped white onion
  • 7 garlic cloves, finely chopped
  • 1/4 teaspoon ground white pepper
  • Salt to taste

In a stockpot, place the cleaned corn cobs and 2 quarts water. Add 2 sprigs of epazote or 2 teaspoons dried. Cover and bring to a boil, then lower the heat to a simmer, and cook for at least 30 minutes. Strain and reserve the stock.

In another stockpot, heat the butter over low heat until melted, but do not let it brown. Sauté the onion over medium heat until it is transparent, about 5 minutes. Add the corn kernels and garlic. Cook over medium heat for 20 minutes, stirring constantly, until the corn and garlic begin to brown. Add the reserved stock, remaining epazote and white pepper. Cover and bring to a boil, then lower the heat to a simmer and cook for at least an hour. Add salt.

For the Mayonnaise

  • 2 egg yolks
  • 1 egg
  • 1/2 teaspoon white wine vinegar or apple vinegar
  • 1/2 teaspoon Dijon mustard
  • Pinch of sugar
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 cups sunflower oil
  • 1 teaspoon salt
  • Juice of 1 1/2 limes

Have all the ingredients at room temperature. Place the egg yolks, egg, vinegar, mustard, sugar and black pepper in a food processor or blender. Whip for 10 to 15 minutes, until it becomes thick and lemon colored. With the motor running, slowly add the olive oil in a thin stream. Then continue adding the sunflower oil in the same manner and whip until all of the oil is absorbed by the eggs. Shut off the machine and add the salt and lime juice. Whip again for a moment longer to incorporate the flavorings and adjust the seasonings. Makes 2 cups.

Serve the Soup:

For the Garnish:

  • 2 limes, cut into wedges
  • 3/4 cup queso cotija
  • 1 1/2 teaspoon ground NM red chile powder

To serve, ladle the soup into bowls. Top each with a dollop of mayonnaise, a squeeze of lime juice, a sprinkle of cheese and pinch of the chile powder. Serve immediately.

Apple Empanaditas - Makes 4 dozen bite-sized empanaditas

Preheat oven to 375⁰

For the pastry:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter
  • 1/4 cup vegetable shortening
  • 6 ounces cream cheese, at room temperature

For the filling:

  • 1 1/4 cups dried apples
  • 1/2 cup apple or pineapple preserves
  • 3 Tablespoons triple sec
  • 2 Tablespoons sugar
  • 1/4 cup dry bread crumbs

For the glaze:

  • 1 egg
  • 1 Tablespoon water
  • Granulated sugar

  1. Combine the flour and salt in the work bowl of a food processor. Scatter pieces of butter, shortening, and cream cheese over the flour and process briefly, until a soft dough forms. This can be done in a bowl with a pastry blender or 2 forks as well.
  2. Divide the dough into 2 balls. Wrap each ball in plastic and refrigerate at least 2 hours. The dough can be prepared a day ahead.
  3. Chop the apples. Cover them with water in a saucepan and simmer until soft, about 20 minutes. Add the preserves, triple sec, and sugar and continue to simmer until thick, another 10 minutes or so. Stir in the bread crumbs.
  4. Roll out each ball of the chilled dough on a floured surface to about 1/8-inch thickness. Cut the dough into rounds with a biscuit or cookie cutter. Top each round with a dollop of filling. Fold the round in half, pinch the edges to seal the empanadita, then crimp with a fork.
  5. Combine the egg with the water to glaze each empanadita. Sprinkle lightly with sugar. Bake at 375 degrees for 20 minutes. (If you find the filling is oozing out of the pastry when baking, use less filling per empanadita). Serve warm or at room temperature.

Masa Crusted Pork Chops - Serves 6

Preheat oven to 425⁰

  • 1/3 cup Masa de Harina
  • 1/3 cup blue corn meal
  • 3 tablespoons red chile powder (or to your taste)
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper, freshly ground
  • 6 center cut pork chops at least 1” thick, the thicker the better
  • 1-3 Tablespoons canola oil

Mix together dry ingredients and spices on a large plate or sheet tray. Set aside.

Notes: There are two ways that have been found to be successful with this procedure:

  1. Coat the pork chops thoroughly with the cornmeal and spice mixture. Over medium high heat, heat the canola oil in a cast iron skillet. When the oil is shimmering and almost smoking, very carefully place the pork chops into the skillet, taking care not to splash hot oil. Brown one side (about 4 to 5 minutes) turn the pork chops over and place the skillet into a hot oven. Bake for about 9 minutes or until done and the chops have a firm texture and a golden-brown crust.
  2. Lightly rub the pork chops with the oil, dip into the Masa spice mixture and place onto a hot grill, turn after a few minutes, and cook until the pork until it is firm to the touch.