La cubanita maza para empanadas y salsa cruda
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hamburger browned and drained. |
| Salt and pepper and whatever | ||
| Goya Sofrito | ||
| Cilantro; (fresh) | ||
Directions
:
I use Everglades seasoning, however, I know a lot of you cannot get this seasoning, so you will have to season your meat w/salt, pepper & whatever.
The meat may be marinated with Goya Mojo, again a matter of reference.
Brown your meat & drain, add a couple tablespoons of sofrito and cilantro.
Fill maza w/couple of tablespoons of meat mixture. Fold maza in half & seal with a fork along edges. Deep fry until golden brown. Aji Chompo may be added for those of you who like the heat, I make a Salsa Cruda to use on/in my empanadas. ENJOY!!!! These may also be frozen...another good idea for large parties is to cut the maza in ¼ and make mini-empanadas.
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99, converted by MM_Buster v2.0l.