I didn't use this for empanadas, just to cook the pork. This was very good, rich, and I think it's a versatile recipe. I made wet burritos once and another time diced the pork instead and used it as a pasta sauce. I used extra onion, reduced the sauce, and used my immersion blender. The extra onion (well carmelized) once blended thickens the sauce without tasting like onions or needing flour, cornstarch, etc. My friends didn't know it was the same recipe used in a different way.

Reviewed On: Sep. 7, 2008

Definitley lacks something, even though I used garlic and onion. Tastes more or less like a sweet bbq sauce. Easy, but I won't make this again. Wasn't at all satisfying.

Reviewed On: Aug. 28, 2008

I've made this twice, both times it was excellent. The first time I followed the directions, including flouring and sauteeing the chicken. The second time I did not flour the chicken and added diced tomatoes. I actually liked it a little better flouring the chicken. The trick is to flour the chicken and to shake off all excess flour, fry in a hot pan. The diced tomatoes suggested by another reader was really good also, and will probably be the way I make it from now on. This was really quick and easy, especially if you don't flour the chicken or dice tomatoes.

Reviewed On: Aug. 27, 2008