Cooking last night, I learned something. Anything that involves folding little circles of dough around runny filling and crimping the edges shut...is not something I'm ever going to be good at. After I made one batch of spectacularly ugly empenadas, I left a half-cup of chorizo draining on paper towels and made a batch of apple-cinnamon empendadas. Also spectacularly ugly.
Then I had a couple of extra circles and finished them up with the (now well-drained) chorizo. Those were easy.
Verdict on the chorizo empenadas: good, could have been great if I'd not cooked the green chilis with the chorizo and if I'd snuck a little cheddar cheese into the crust. Got to try that!
I also totally failed on what a "Spanish onion" is. Best as my research can tell, it's not anything. I saw them described as yellow, white or red, but universally, "mild." But my research proved useful, because I now know this:
1. Yellow onions are the most pungent and best for long, slow cooking.
2. White onions are a little milder and would be preferred for stir-frying.
3. Red onions are milder still and not good for cooking.
4. Of course, onions grown in low-sulfur soil (Vidalias) are heavenly.
So my best definition of a Spanish onion would be a red onion or a mild yellow or white onion. That really narrows it down.
Good fajitas!
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