Empanadas

Directions

1. In a large bowl add Masa and stir in water. Stir until Masa dough starts to form a ball.

2. Remove from the bowl and knead until the dough is pliable like play dough or soft cookie dough. Cover with a damp cloth or recycled grocery bag until ready to fill and fry

3. For the filling. Heat a medium sized sauté pan over med/hi heat. Add Avocado oil and all onions, greens and mushrooms. Add seasonings. Cook while stirring a few times for 1 minute. Lower the heat and continue to cook for 2 minutes.

4. Turn the heat off and allow to cool to room temperature. Add the cheese, str until all the filling is evenly mixed. Taste the filling and adjust the salt or spice to suit your taste buds.

5. To assemble the Empanadas. Using a tortilla press and two sheets of thin grocery bag plastic press a golf ball sized ball of Masa into 1/8 inch thick tortillas 6 - 7 inches across.

6. Spoon ¼ cup or less of the filing on one half of the tortilla and fold the other half of the tortilla over the filling into a half moon shaped empanada. Press the edges firmly together.  Shallow fry in med/hot oil until brown and crispy.

7. Serve with Charred Pickled Red Onions, sauerkraut, Sweet and Spicy Habanero salsa and Jalapeno Lime crema.