the insides

my sauce, the main ingredient is Japonés peppers and there’s some habanero for heat, fermented about 2 weeks then blended and strained

another jar of the same batch of salsa just blended less and not strained

the pork was braised for 8 hours with garlic and onions, it’s not as dry as it might look in the broken empanada pic; it had to be drained to not ruin the corn pastry but was still tender and moist.

these are older photos and i hadn’t yet learned to use the zoom on the camera to avoid having my shadow blocking the food