Ok so this week is all about new adventures, and the #SundaySupper team is committed to this task, many of my friends made amazing recipes this week, some of those I never try before, me a went all the way home with this recipe.
Empanadas Arregladas, that’s how we call them in Costa Rica and for many years I’ve been trying to replicate the same exact recipe with no success.
But now I have to say the am so proud because this is it, I pull it off, I did it, I manage to make and produce the same exact recipe, and you can’t image how happy I’m.
So if you feel blue make some empanadas, you are going to smile the rest of the week.
Hope you enjoy.
- For the Empanadas:
- 2 cups of Masa Harina
- 1 1/4 cup of hot water
- 1 teaspoon of Achiote powder
- 1 cup of cook Black Beans
- 1 cup of Queso Fresco
- Salt and Pepper to taste
- 3 cups of vegetable oil
- For the Salad:
- 1 Tomato chopped
- 1/2 cabbage chopped
- juice of 1/2 lemon salt and pepper
- Heat the oil to medium low.
- Add the teaspoon of achiote powder to 1 cup of hot water.
- Prepare the masa, make a hole in the center of the masa harina, add salt and pepper and the water with the achiote, a little at the time.
- Once the masa is ready, make balls and put a ball in the middle of two parchment papers and press hard with any dish the you have.
- Now you have a tortilla, fill one size with beans and cheese, about 1/2 teaspoon.
- When you have all the empanadas ready, you can start frying, be careful when you do this step. Cook each empanada for 3 minutes on each side.
- Once ready let it rest on some paper towel to absorb the oil.
Prepare the salad.
Cut the cabbage in strips add a pinch of salt, cut the tomato add to the cabbage with the lemon juice more salt and pepper.
To serve: Cut one empanada in the center, add some salad and enjoy.
This recipe makes 8 empanadas but you can double the recipe.
|Level of the recipe:
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