Why not Mexican pierogies? There is no reason a pierogi need to me stuffed with only potatoes and cheese. You can put anything you like it it. Here is an example of a creative recipes.
Mexican pierogies quick version
This is simple: dough, filling and cooking. Just three steps to prepare.
Mexican pierogies dough
- Flour
- Water
- Butter on your hands
Make the pierogi dough like normal. Do not feel you need to bring this down to a science. I simply spread some flower out, I mix whole wheat and white flower but in this case you can add corn.
I butter my hands really good and add water and work the dough. This is great exercises for your hands.
After I work it I use a rolling pin and flatten and use a glass to make perfect round pierogi dough covers.
Mexican pierogies filling
This is the signature part of the Mexican pierogies.
- Taco meat
- Corn
- Onions
- Salsa (on top)
Fry these up in a pan. I put sour cream on them. Below is a better detailed real version rather than Mark’s lazy mans Mexican pierogi the bachelor
Mexican pierogi
Real recipe for Mexican pierogies
Here is the longer version which is more detailed.
Dough for the dumplings ingredients:
200 g corn flour
250 g wheaten flour
150 g lard or I use butter, not margarine which I think is unhealthy
1 table spoon of baking powder
2 eggs
2-3 spoons of water or milk
vegetable oil for frying
Filling for the dumplings ingredients:
250 g boiled minced beef
2 onions
2-3 cloves of garlic
1 green pepper
7 black olives without pits
2 table spoons of raisins
2 hard boiled eggs
3 chili peppers
half a tea spoon of Oregano and marjoram
one tablespoon of lard (butter or olive oil).
salt
Working the dough
Now I will tell you how to make the dough. You must mix the flour and baking soda.
Next sift the flour, there in cut the butter or lard into the flour and add salt eggs and water. then knead the dough with your hands really were due to make it like some exercise.
Next wrap it with foil or put it in a bowl and put it in the fridge for two hours.
Frying the filling for perogi
Now we are making the filling.
Chop the onion, pepper, garlic and saute it with olive oil.
Then add meat and herbs, continue to mix and saute it.
Boil water ad add raisins until the raisins become fat.
Add chili and cut the olives.
Boil the eggs and cut them up and add this all to the mix. I use olive oil really to do the frying and not a lot. Just very light so it is not too heavy.
Add salt
Then mixing it all together and fill it.
Add filling to the dough to the perogi
Add it in the traditional way and pinch the pierogi closed.
Again in a pan fry it lightly. Some people boil but with Mexican dumplings frying in a pan with light olive oil is the best.
It is ready to serve.
This is a quick post is anyone has any more ideas about how to make Polish dumplings Mexican style let me know. However, the above recipe will work.
1 responses to Mexican pierogies
Hi there – we are a small, 2 person operation in New Zealand, and have been making 2 “Mexican” versions of pierogies for a couple years now – A Spicy bean & Chorizo, and a non-meat option that uses corn and mushrooms instead of chorizo. Really brings a pierogy to life! sometimes you want a traditional filling, sometimes not – as long as they’re pierogies!
We also do fruit pierogies, Asian style pork, Feta Garlic & Rosemary, and Sundried tomato & Feta. Not traditional, but all tasty!
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