• 1/2 lb ground beef
• ½ white onion, diced
• 1/2 green pepper, diced
• 3 green onions, chopped
• 2 tbsp white vinegar
• 1 tsp cumin
• Salt and pepper to taste
Ground beef preparation:
Pan fry the meat at medium heat with the white onion, green pepper, green onions, salt, pepper, white vinegar and cumin.
• 4 cups of warm water
• 3 cups of corn meal
• Yellow coloring (optional)
In a large bowl, mix corn meal, salt, water until smooth and even. Cover for 30 min.
With some oil on your hands, take a chunk of dough and make a small ball.
Using a plate or board, flatten on top of plastic bag into a ¼ inch thick disc.
Add the meat in the center and close, folding one half of the disc over the other.
Cut the extra borders using a small plate or the tip of a fork. Deep-fry the empanadas until golden brown.
Remove from the oil and serve with sour cream or pico de gallo.
Note: The veggie filling can be made with zucchini, red peppers, tomatoes, onions and salt. You can also use chicken, or cheese for the filling.