Best Mexican Twisted Pierogies Recipes

TEX-MEX PIEROGIES

Steps:

• First make the dough:.
• In a food processor, pulse the flower and salt together to break up any lumps there may be.
• Add in the beaten egg and pulse 2 or 3 times.
• Add the sour cream and butter and pulse until it looks like wet sand (about 5 or 6 times). It is important not to over mix into a lumpy ball.
• Pour the sand on to your working counter or plate and bring it together into the shape of a ball. Try to handle it as little as possible.
• Wrap it in plastic wrap and put it in the fridge while you make your filling. (20 min or more).
• Filling:.
• Place your ground turkey into a HOT pan. Try to get most of the surface area covered. Let sit for a minute to brown and then start breaking apart the meat.
• Add the chopped onions and stir. Sprinkle in the salt, paprika, cumin, and cayenne.
• Once the onions have softened add the corn and chipotle peppers and stir.
• Add the garlic and stir until fragrant. (about 1 minute).
• Add the Adobo Sauce and stir.
• Add 1/4 cup of the chicken stock and stir until almost all the liquid has been absorbed.
• Add 1/4 cup of the chicken stock again. Stir until almost all the liquid has been absorbed.
• Now add the rest (1/2 cup) of the chicken stock and stir until most of the liquid has cooked out and you're left with a thick "taco" filling.
• Remove from pan and let cool.
• In a separate bowl, mix the Simply Potatoes Mashed Potatoes and the cheese together. Set aside.
• Assemble:.
• Take the dough out. You can use a rolling pin, but I didn't own one so I used a plate. Make 1" balls out of the dough and dust with flower. Roll or flatten them out to make about 3-4 inch rounds.
• In the middle of the round, put a spoon full of your potato mixture followed by a spoonful of your taco filling.
• Fold in half. A good trick is to gently shake up and down by the edges of the dough (like shaking water out of pasta in a colander) and press together at the top. Otherwise this could get super messy. make sure the edges are sealed tightly. You could use an egg wash here, but plain water worked fine for us.
• Lay on a sheet pan that has been dusted with flour.
• In a pot of boiling and salted water, drop 6-8 Pirogies at a time. cook for 8-10 minutes. They should be floating at the top when they are done.
• Pull them out and let cool slightly.
• Brush with melted butter on one side.
• In a hot skillet, put pirogies butter side down to crisp up.
• Butter the tops (since we only buttered one side).
• Flip when brown and crisp up the other side.
• For the Dipping Sauce.
• In a bowl, mix up the sour cream, chopped green onion, and taco seasoning. THAT'S IT!
• Serve on a platter with dipping sauce and sprinkle with more green onion for garnish. GREAT party food. Filling enough to be a meal.

TACO PIEROGI CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
• Stir in soup, Velveeta and salsa. Reduce heat to low, and cook until the cheese melts, stirring constantly.
• Stir in pierogies and pour into prepared dish. Top with cheddar cheese.
• Bake for 30 minutes or until heated through.

PIEROGIES

Steps:

• Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
• Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
• Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
• Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
• Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

TEX-MEX BAKED PIEROGIES

Steps:

• Preheat oven to 375.
• Combine first four ingredients.
• Spread half of sauce mixture in bottom of 3 quart baking dish.
• Top with pierogies (frozen) and remaining sauce mixture.
• Cover with foil.
• Bake 40 minutes.
• Remove foil; sprinkle with cheese.
• Bake 5 minutes.
• Sprinkle with cilantro.
• If desired, serve with sour cream.