Cornmeal pork empanadas topped with homemade salsa and cotija, served with fresh cilantro and onions
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cross-posted from: https://sh.itjust.works/post/42898638
the insides
my sauce, the main ingredient is Japonés peppers and there’s some habanero for heat, fermented about 2 weeks then blended and strained
another jar of the same batch of salsa just blended less and not strained
the pork was braised for 8 hours with garlic and onions, it’s not as dry as it might look in the broken empanada pic; it had to be drained to not ruin the corn pastry but was still tender and moist.these are older photos and i hadn’t yet learned to use the zoom on the camera to avoid having my shadow blocking the food
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C Cooking shared this topic
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cross-posted from: https://sh.itjust.works/post/42898638
the insides my sauce, the main ingredient is Japonés peppers and there’s some habanero for heat, fermented about 2 weeks then blended and strained another jar of the same batch of salsa just blended less and not strained the pork was braised for 8 hours with garlic and onions, it’s not as dry as it might look in the broken empanada pic; it had to be drained to not ruin the corn pastry but was still tender and moist.these are older photos and i hadn’t yet learned to use the zoom on the camera to avoid having my shadow blocking the food
Hello. Is that regular flour empanada wrappers dusted with cornmeal or did you make corn wrappers?
(I am lazy and buy the Goya wrappers)
Looking at that is making me hungry! -
Hello. Is that regular flour empanada wrappers dusted with cornmeal or did you make corn wrappers?
(I am lazy and buy the Goya wrappers)
Looking at that is making me hungry!i made corn wrappers, i linked a recipe in the comments here that is identical to what I did! I’m glad you like them
