Mexican Pierogi

Ingredients

While the traditional Polish Pierogi are typically filled with ingredients like potatoes, cheese, and sauerkraut, our Mexican adaptation adds a touch of spice and incorporates Mexican flavors. We have replaced the traditional filling with a combination of seasoned ground beef, black beans, corn, and melted cheese. The dough is also infused with Mexican spices, giving it a unique twist. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/4 teaspoon cumin 1/4 teaspoon cumin
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 cup (90g) black beans, cooked and mashed 1/2 cup (90g) black beans, cooked and mashed
• 1/2 cup (75g) corn kernels 1/2 cup (75g) corn kernels
• 1/2 cup (60g) shredded Mexican cheese blend 1/2 cup (60g) shredded Mexican cheese blend
• 1/4 cup (60ml) salsa 1/4 cup (60ml) salsa
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 45g (4g sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, chili powder, cumin, and paprika. Mix well.
2. 2.
   Gradually add the warm water and vegetable oil to the dry ingredients. Knead the dough until it becomes smooth and elastic.
3. 3.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
4. 4.
   In a skillet, cook the ground beef until browned. Drain any excess fat.
5. 5.
   Add the mashed black beans, corn kernels, and shredded cheese to the cooked ground beef. Mix well until the cheese is melted.
6. 6.
   Roll out the dough on a floured surface until it is about 1/8 inch thick.
7. 7.
   Use a round cookie cutter or a glass to cut out circles from the dough.
8. 8.
   Place a spoonful of the beef and cheese filling in the center of each dough circle.
9. 9.
   Fold the dough over the filling and press the edges together to seal the pierogi.
10. 10.
    Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5 minutes, or until they float to the surface.
11. 11.
    Remove the cooked pierogi from the water using a slotted spoon and transfer them to a serving dish.
12. 12.
    Serve the Mexican Pierogi hot, topped with salsa, sour cream, and fresh cilantro.

Treat your ingredients with care...

• Ground beef — Make sure to cook the ground beef thoroughly to ensure food safety.
• Black beans — If using canned black beans, rinse them well before mashing to remove excess sodium.
• Corn kernels — You can use fresh, frozen, or canned corn kernels for this recipe. Drain canned corn before using.

Tips & Tricks

• To add an extra kick of spice, you can mix some chopped jalapenos into the filling.
• If you prefer a vegetarian version, you can substitute the ground beef with textured vegetable protein (TVP) or crumbled tofu.
• Serve the Mexican Pierogi with a side of guacamole or salsa for dipping.
• These pierogi can be frozen before cooking. Place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer bag for long-term storage.
• Experiment with different cheese blends, such as Monterey Jack or Pepper Jack, to customize the flavor of your Mexican Pierogi.

Serving advice

Mexican Pierogi are best served hot, straight from the pot. Garnish them with fresh cilantro for a burst of freshness. Serve them as a main course with a side of Mexican rice or a crisp green salad.

Presentation advice

Arrange the Mexican Pierogi on a platter, drizzle them with salsa and sour cream, and sprinkle fresh cilantro on top. The vibrant colors and enticing aroma will make them irresistible.