INGREDIENTS
- For the mass:
- – Meals 000 1 kg.
- – Salt entrefines 10 g.
- – Water 450 cc.
- – Melted fats 150 g.
- For the filling:
- – 1 bondiola.
- – Juice of 6 oranges.
- – Juice of two lemons.
- – 10 tablespoons of annatto, beforehand hydrated in oil.
- – 5 crushed garlic with out pores and skin.
- – Cumin.
- – Dried or powdered chilies.
- – Oregano.
- – Sal.
Recipe for cochinita pibil empanadas, a Yucatan stew of pork marinated in achiote.
PROCEDURE:
For the mass:
1. Warmth the water with the salt and fats till melted.
2. As soon as the liquid is heat, add it to the flour.
3. Work the dough till it comes collectively.
4. Wrap in plastic wrap and let relaxation for 20 minutes.
5. Rub 5 laps
6. Stretch to 3mm thickness and minimize in keeping with the scale of empanada to be made.
For the filling:
1. Open the bondiola to hurry up cooking and place it on a plate.
2. In a bowl, combine all of the components, pour them over the bondiola, cowl with aluminum and place in a medium-low oven till the bondiola falls aside.
