EMPANADAS COLOMBIANAS!

In my humble opinion your honor, Colombian Empanadas are far superior than Cuban, Puerto Rican, Mexican and even Argentinian turnovers.


Made from yellow pre-cooked corn meal, they are scrumptious as appetizers or entrees (at least 5 of them!) served with the traditional Aji Pique Sauce.


A few little tidbits to facilitate Honey's fabulously scrumptious recipe @: https://youtu.be/p0XAm9GEBGM


° For a hotter zippy profile and color appeal, add a very finely chopped orange habanero or red serrano pepper to taste.


° Goya Sazon's primary ingredient is MSG.

For the dough flavoring, please consider using mucho healthier 1/2 teaspoons of ground coriander, ground cumin and ground garlic.


° Cool dough in fridge for @ least 20 minutes to make the masa balls more malleable.


° Freeze empanadas overnight before deep frying them.


° To avoid them sticking in the fryer, do 2 @ a time.


Make sure to wear a bib while eating, because Honey's recipe is so outrageous it will make you drool.


Buen Provecho!











































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Disclaimer

To protect the innocent and those antagonists that are dead or still alive, I have purposely and respectfully changed the names of all of the people characterized in this book that contributed to the actual 100% true events that took place.

The only persons in the narratives whose real “names are named” ala Don Corleone are my wife Christine, daughter Alexandra and son Christian.

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