Ilocos empanada broke the internet, and breaks while filling. It's the kind of thing you'd want more than one of anyway. Turn it into nachos and you've got a crowd-pleaser without the pressure of wrapping it perfectly each time.
After several attempts at making Ilocos empanada, chances are at least one will rip and the filling just spills out. This recipe takes the same ingredients and turns them into something that feeds and pleases a crowd. No pressure of sealing a perfect, hole-free empanada with a cooked-just-right egg inside.
No pressure on the chips either. If you're tamad to whip out a round cutter, just cut the dough straight into triangles. Wonky shapes fry just as well and end up crispy either way!
Unlike stuffing an empanada, there's no limit on filling here. This recipe does require some prep, but that also makes it easy to scale and customize. Extra longganisa, extra papaya, extra egg. Load it up however you like.
The toppings can all be prepped a day ahead. Cook the munggo, prepare the papaya, and fry the longganisa, then keep them in separate containers in the fridge. Fry the chips and eggs fresh when you're ready to serve. The chips lose their crunch quickly once topped, so assemble only when you're about to eat.
The deep orange color comes from annatto powder, the same thing that gives Ilocos empanada its signature look. If your chips are coming out pale, add a little more annatto to the water mixture, or switch to a different brand. For a deeper read on how annatto works in the dough, check out Pepper's Ilocos Empanada recipe.
Boil munggo: Rinse the munggo and place in a small pot. Cover with water by 2 inches and bring to a boil over high heat. Reduce to a simmer and cook for 15 to 20 minutes, until the beans are tender but still holding their shape. Drain and set aside.
Prepare papaya: Peel and grate the green papaya on the large holes of a box grater. Toss with a pinch of salt and let sit for 5 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel.
Cook papaya and munggo: Heat a pan over medium heat. Add the papaya and munggo and stir-fry for 2 to 3 minutes, until slightly tender. Season with chicken bouillon powder, taste, and adjust salt as needed. Set aside.
Cook longganisa: Remove the casings and crumble the Vigan longganisa into small pieces. Cook in a pan over medium heat until browned and the fat has rendered, 5 to 7 minutes. Set aside.
Fry eggs: In a separate pan, fry the eggs sunny side up or over easy. You want a runny yolk so it acts as a sauce when broken. Set aside.
Make dough: Combine the hot water, annatto powder, chicken bouillon powder, and salt in a cup and stir until dissolved. Place the rice flour in a bowl and make a well in the center. Pour in the water mixture and oil, then mix until a soft, pliable dough forms. It shouldn't stick to your hands. Cover and rest for 10 minutes.
Form chips: Divide the dough into 4 equal portions. Cut a large ziplock bag into two flat sheets. Lightly oil one portion of dough and place it on one sheet, then lay the second sheet on top. Press flat with a pan or your palm into a roughly 6-inch circle. Peel back the top sheet, use a round cutter or bowl to stamp out a clean circle, then cut into nacho-shaped wedges with a knife.
Fry chips: Heat 2 to 3 inches of oil in a deep pan or wok over medium-high heat to 350°F (175°C). A chopstick dipped in should bubble steadily. Gently peel the chips off the plastic and drop in a few at a time, working in batches to avoid crowding. Fry 1 to 2 minutes per side until deep orange and firm. Drain on a wire rack or paper towels.
Assemble: Spread the chips on a wide plate or board. Layer the papaya-munggo mixture first, then the longganisa, then the fried eggs on top. Serve with spiced vinegar on the side for dipping or drizzling.
