Empañadas

Empañadas

Edilma Gonzales de Godoy

Filling

1 pound ground beef   1 tsp garlic, grated
5 eggs, chopped   1 tsp cumin
3 & 1/2 cups cooked rice   1 tsp achiote
1 tomato, minced   Pepper and salt to taste
3 green onions, minced    


Brown ground beef with onion, salt and garlic. Mix ground beef, eggs and rice in a pan along with the tomato, green onions, garlic, cumin, achiote, salt and black pepper.

Stir everything well and cook it on medium for 5 minutes.

Dough

3 cups cornmeal   1 tsp achiote
3 cups lukewarm water   1 tsp salt
1 Tbls cornstarch    


Mix everything together and knead the dough until it is thoroughly mixed and forms a firm ball. Pick off small pieces and form into the size of a medium ball. Using plastic wrap, fold over the plastic and flatten each ball by rolling into a 4-inch circle ¼ inch thick. Put about 1 tablespoon of the filling in the center of circle. Fold over and seal edges well.

Fry in deep fat @ 365° for 3 minutes or until golden brown

Edilma Gonzales de GodoyWhen we were kids, we used to make empañadas to collect money for our Queen contest at school. My mother and my aunts had different activities to collect money. They used to have parties for adults and they sold things, such as liquor, empañadas, tamales, etc. During the day we had children's parties and they sold empanadas, candies, soda, etc. Mother also made empañadas to sell during our break at school at 10 A.M. [Esmeralda Godoy de Lybrand]

                    Edilma Gonzales de Godoy








 



Home