The social network that celebrates Latin food
1 package annatto flavored Goya discs (10)
1 cup of your favorite leftover rice recipe
1 cup refried pinto or black beans
2 cups Monterey jack cheese, shredded
½ cup tomato based salsa
1 small sweet red pepper, cut into thin strips
Handful of chopped cilantro (a ¼ cup)
2 cups canola oil
1. Defrost the Goya empanada disc. On a lightly floured flat surface, roll out the disc slightly, fill with about ¼ cup of filling, add 2 sweet pepper strips and a couple cilantro leaves. Fold over and seal with a fork, repeat until all empanadas are filled.
2. In a heavy skillet, heat 2 cups of oil to slightly above medium heat. After about 5 minutes, oil should be hot enough, test by dropping a small piece of dough into oil. If it sizzles right away, it's ready. Carefully (using metal tongs) drop in 2 empanadas to the hot oil. Using a stainless steel spoon, bathe the tops of the empanadas with hot oil. Turn over after about 1½ minutes and cook for another minute. Drain onto paper towels or onto a sheet pan topped with a metal cooling rack. Keep warm in 250ºF oven. Serve with your favorite salsa or sauce. Below, the empanadas are served with chunky avocado-mango salsa.
Other recipes by Sonia:
Mexican Red Rice
Cheesy Chorizo Bread
Pork Chile Colorado
Gorditas de Piloncillo (Sweet Fried Masa Cakes)
Frijoles Borrachos con Chorizo
Pork Chile Verde
Zucchini Cakes with Tomatillo Cilantro Salsa
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas
Save this recipe to your HK profile by clicking on the Favorite button below!