Do you want to learn how to make traditional Guam empanadas at home? In this SHINEFS episode, Jiovani LG of Chamorrita Eats shows us step by step— from toasting rice all the way to frying the empanadas.
Let’s cook together. You’ll get what you need, what to do, and tips to make them crispy and full of flavor.
What You’ll Learn
- How to toast rice for the filling
- How to make the masa dough for the empanada shell
- How to mix the filling (chicken + rice + seasoning)
- How to assemble, press, and fry empanadas
- How to chill them for best texture
Ingredients You’ll Need (for approx 20‑30 empanadas)
(These are rough estimates — adjust for your batch size.)
For the Filling (Chalakiles base + chicken):
- 4 cups rice (uncooked)
- 32 oz chicken broth
- 1 yellow onion
- A few cloves garlic
- Chicken breast (or thighs), cooked and shredded
- Vinegar, local honey, salt, pepper
- Achote or achote powder (for color & flavor)
For the Masa / Shell (the dough):
- Masa harina (corn flour)
- Achote powder or achote water
- Salt
- Oil
- Water or broth (warm)
Extras / Tools:
- Empanada press (or two flat plates + rolling pin)
- Wax paper
- Deep fryer or pot with neutral oil
- Mixing bowls, knife, cutting board
Step-by-Step Instructions
1. Toast the Rice
- Put the raw rice in a dry pot.
- Toast it on medium heat until it’s light brown and smells nutty.
- Stir often so it doesn’t burn.
2. Prepare Onion & Garlic
- Chop one yellow onion.
- Mince garlic (you can leave small chunks if you like).
- Sauté onion + garlic in oil until soft and fragrant.
3. Make the Chalakiles Base / Filling
- In the onion + garlic pot, add chicken broth.
- Add the toasted rice.
- Reduce heat and simmer — the mixture thickens as rice absorbs liquid.
- Add shredded chicken.
- Season with salt, pepper, a little vinegar, maybe honey, and achote color.
- When it’s thick (not soupy), turn off heat.
- Let it cool and chill overnight in the refrigerator. You want it firm for filling.
4. Make the Empanada Dough (Masa Shell)
- Mix masa harina, salt, and achote powder (for that red/orange color)
- Gradually add warm water or broth, kneading to make a soft but not sticky dough.
- Form small dough balls (size of a golf ball or a bit bigger).
5. Press or Roll the Shells
- Use your empanada press (or two flat plates + rolling pin)
- Place dough ball between two pieces of wax paper, press it flat (about 1/8 inch thick).
- Remove the top paper slowly, keeping the dough shape intact.
6. Fill & Seal
- Put 1–2 tablespoons of chilled filling in the center of the shell.
- Fold the dough over and press edges firmly to seal.
- You can use the wax paper to help you fold and press without sticking.
7. Chill Before Frying
- Place the stuffed empanadas (still on wax paper) in the freezer until firm.
- This helps them hold their shape when frying.
8. Fry the Empanadas
- Heat oil (deep enough to submerge empanadas).
- Fry while frozen — don’t thaw first.
- Fry until golden orange, and don’t move them too early or they might burst open.
- Flip if needed to brown both sides.
- Drain on paper towels.
Tips & Tricks from Jiovani
- Toasting the rice first brings deep flavor to the filling.
- Chill the filling and shells — this helps hold shape when frying.
- Use a sharp knife (like a SHINARP blade) to cut ingredients cleanly.
- Don’t overfill — leave space at the edges so you can seal them tightly.
- Fry on medium heat. If the oil is too hot, the outside will cook too fast and the inside won’t finish.
- Let them cool just a bit before taking a bite — they hold hot filling inside.
Special Thanks to Jio and Chamorrita Eats
Big Si Yu’us Ma’åse to Jiovani Leon Guerrero of Chamorrita Eats for showing us how to make empanadas the way her Nana taught her. The recipes, the flavors, and the love passed down through generations—this is what keeps our culture strong.
Thank you, Jio, for sharing your heart through food and for reminding us that every bite of a Chamorro dish tells a story. If you’d like to support her work and taste more of her amazing creations, be sure to follow Chamorrita Eats and check out her menu. By doing so, you're not just buying food—you’re helping to keep our island traditions alive.