CELEBRATING CINCO de MAYO!
Cinco de Mayo commemorates a regional Mexican military battle, but it has evolved to become an important celebration of Mexican culture. Cinco de Mayo is not a major holiday in Mexico. In fact, it’s even considered a minor holiday in the region where it is observed, Puebla. It commemorates the Battle of Puebla on May 5, 1862, when a small band of Mexican fighters defeated French invaders. It has nothing to do with Mexican independence, contrary to what a lot of North Americans may think.
Today Cinco de Mayo is celebrated extensively in the United States and to a lesser degree around the world, including here in Canada. Decorations use the red, white and green colors of the Mexican flag. There are the sounds of traditional folk music from Mexico. Schools use the celebration to teach about Mexican culture and the Spanish language.
Like any celebration of an important date, food typically plays a significant role in traditions. For the occasion I decided to go with some tender flakey empanadas loaded with ground beef, pork, potatoes, and spices. To keep it even more ‘authentic’, the filling is encased in a cornmeal pastry.

Servings |
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- 6 Tbsp sour cream
- 2/3 cup ice water
- 2 2/3 cups flour
- 1/2 cup cornmeal PLUS more for rolling dough balls in
- 2 tsp sugar
- 1 tsp salt
- 180 gm (14 Tbsp) cold butter
- 454 gm lean, ground pork
- 227 gm lean ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large russet potato, peeled & cubed
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp rubbed sage leaves
- 1/4 tsp dried thyme leaves
- 1/2 tsp allspice
- 1/8 tsp cloves
- 1/2 cup beef broth
- 1-2 Tbsp breadcrumbs, if needed
- 1 egg + 1 Tbsp water beaten for egg wash
Ingredients
Cornmeal Pastry
Filling
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- In a small bowl, combine sour cream & ice water: set aside. In a large bowl, whisk together flour, ½ cup cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, tossing with a fork to evenly distribute it. Do NOT overwork dough.
- Cover bowl with plastic wrap & refrigerate for at least an hour.
- Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
- While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for breadcrumbs.
- Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
- Divide chilled pastry into 10 balls. Roll each one in cornmeal. Place a ball between 2 sheets of plastic wrap & roll into a 6-inch circle.
- Preheat oven to 350 F.
- Divide the filling into 10 portions. Place a portion on one side of the pastry circle, leaving about a ½-inch border (on filled side). Flip the opposite side over filling & press edges together to enclose it well. Use a fork to make the classic look.
- Repeat with the remaining pastry & filling. Lay empanadas on a parchment lined baking sheet. Brush lightly with egg wash.
- Bake for about 20 minutes or until pastry is baked & slightly browned.