Dogfish empanadas

Exquisite flavor of the Chiapas coast, characterized by the reddish color given by the achiote.
Empanadas de cazon

Preparation time: 45 minutes

Ingredients
  1. 500 gr. Dogfish pulp
  2. 150 gr. Tomato
  3. 80 gr. Onion
  4. 15 gr. Garlic
  5. 40 ml. Vegetable oil
  6. 2 gr. Ground pepper
  7. 1 kg. Nixtamal corn dough
  8. 10 gr. Achiote in pasta
  9. 10 gr. Wheat flour
  10. 10 gr. Coriander
  11. 1 gr. Laurel
  12. 1 gr. Thyme
  13. Sal
Preparation
  1. Cook the dogfish in water with onion, garlic, bay leaves, thyme, salt and pepper, when it is cooked then shred it.
  2. Cut the tomatoes and onion into small cubes.
  3. Fry the onion and tomatoes, once they are fried add the dogfish and season with salt and pepper.
  4. Mix the nixtamal dough with the wheat flour, the achiote, water and salt.
  5. With the help of the tortilla press, fill them with dogfish stew and form the empanadas.
  6. 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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