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INGREDIENTS\/<\/strong>\n\u203a 24 pieces of premade empanada dough
\n\u203a 1 tbs of butter or olive oil
\n\u203a \u00bd white chopped onion
\n\u203a 2.2 Lbs. of SAN FRANCISCO DS ARGENTINIAN SAUSAGE
\n\u203a \u00bd tbs of ground achiote
\n\u203a 3 cups of grated Oaxaca cheese
\n\u203a 1 cup of crumbled fresh cheese
\n\u203a Jalapeno slices
\n*To use as a glaze on the empanadas before getting them into the oven:
\n\u203a 1 egg yolk and 1 tbs of water<\/p>\n
<\/p>\n
INSTRUCTIONS<\/strong> <\/p>\n Sales and info\/<\/strong>
\n1. Heat the butter in a skillet over medium to low heat, add chopped onion
\nand cook for a few minutes.
\n2.\tCut the ARGENTINIAN SAUSAGE into pieces and add it to the skillet along with the onion. Cook the ARGENTINIAN SAUSAGE over medium heat until it is completely
\ncooked, stir it and crush it to shred. Add the achiote. Remove from heat and let it cool.
\n3. Mix the Oaxaca cheese with the fresh cheese.
\n4. To make the empanadas put a tbs of the mix and a tbs of ARGENTINIAN SAUSAGE in the center of the premade
\ndough and add the
\njalapeno slices.
\n5. Fold the empanada premade dough and seal them by rolling the edges with your fingers.
\n6. Let the empanadas rest in the fridge
\nfor at least an hour.
\n7. Preheat the oven to 392\u00b0F
\n8. With the help of a pastry brush, glaze lightly each empanada with the egg yolk mix.
\n9. Bake the empanadas for 20 -25 min or until they\u2019re golden brown.<\/p>\n
\n\ud83d\udcf2 4498948025
\n\ud83d\udce9 contacto@sanfranciscods.com<\/p>","protected":false},"excerpt":{"rendered":"INGREDIENTES\/ \u2022 24 discos de masa para empanadas preparadas o compradas. \u2022 1 cucharada de mantequilla o aceite de oliva. \u2022 1\/2 cebolla blanca finamente picada. \u2022 1 kg de Chorizo Argentino San Francisco DS. \u2022 1\/2 cucharada de achiote molido. \u2022 3 tazas de queso Oaxaca rallado. \u2022 1 taza de queso fresco desmenuzado. …