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Fried Empanadas
The crust is the bomb! Hot Pockets aint got nothing on this! I'm mexican, so i had to spice up the flavor to make them like grandma's. Additing chorizo is a must! Though, before I cooked the meat, I diced two russet potatoes into very small pieces and cooked them with the onion, olive oil, and plenty of fresh crushed black pepper and garlic salt. Once the potatoes were crispy and the onion tender, I stirred in the meat, and shortly after a whole link of chorizo. I also added some hot chili powder and oregano. If I really had wanted to follow grandma's recipe, I would have used finely chopped top sirloin instead of the frozen pre-ground variety.
47 users found this review helpful
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Reviewed On:
Dec. 20, 2007
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