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
Amazing. Did you make the dough too or what’s the deal with that? I love empanadas and love cornmeal but never had cornmeal empanadas
they are traditionally short crust but in mexico and venezuela (and other places i’m sure) they also make this style. You sometimes see the easier to make version where you grill or bake a solid puck and then slice it and stuff it like a fat pita as street food.
https://www.mexicoinmykitchen.com/empanadas-with-corn-dough/#wprm-recipe-container-2227 this recipe looks pretty close to what I did to get my shells.
Thank you for liking my food :)