Exquisite flavor of the Chiapas coast, characterized by the reddish color given by the achiote.
Preparation time: 45 minutes
Ingredients
- 500 gr. Dogfish pulp
- 150 gr. Tomato
- 80 gr. Onion
- 15 gr. Garlic
- 40 ml. Vegetable oil
- 2 gr. Ground pepper
- 1 kg. Nixtamal corn dough
- 10 gr. Achiote in pasta
- 10 gr. Wheat flour
- 10 gr. Coriander
- 1 gr. Laurel
- 1 gr. Thyme
- Sal
Preparation
- Cook the dogfish in water with onion, garlic, bay leaves, thyme, salt and pepper, when it is cooked then shred it.
- Cut the tomatoes and onion into small cubes.
- Fry the onion and tomatoes, once they are fried add the dogfish and season with salt and pepper.
- Mix the nixtamal dough with the wheat flour, the achiote, water and salt.
- With the help of the tortilla press, fill them with dogfish stew and form the empanadas.
- Fry the empanadas with oil
Tips:
You can add a little achiote to the oil to give the empanada more color.
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