It is not difficult to make them homemade, and they add the taste of satisfaction of making it at home. The recipe for entrail empanadas It takes us back to colonial times, or at least to childhood and school events, where there was always a black woman selling “hot empanadas that burn your teeth.”
To remember those good times, we give you the step by step of this traditional meal: entrail empanadas.
Ingredients:
800 g of entrails.
3 onions.
4 green onions.
A red bell pepper.
½ green bell pepper.
Cumin
ground chili
Peppers
Olives (optional)
3 hard-boiled eggs (optional)
Salt and pepper to taste.
2 tablespoons of pella fat (pork).
12 empanada tapas.
Pella fat for frying.
Preparation:
- Lightly brown the insides on a very hot griddle on both sides.
- Remove from the iron and let cool.
- When they are warm, cut into small pieces. Reserve.
- Cut the onions, chili peppers and white part of the green onion into small cubes.
- Fry the cut vegetables in two tablespoons of fat.
- Let it cook with the pan covered for a few minutes so that the onion releases its juices.
- Add the meat, and increase the heat to maximum.
- Season with paprika, ground chili and cumin to taste. Season.
- If the filling is very dry, you can add a splash of white wine.
- Once the meat is well cooked, remove from heat and let cool.
- Add (optional) some olives cut into halves and chopped hard-boiled eggs.
- Chop the green part of the green and add to the filling. Mingle.
- Assemble the empanadas firmly so that they do not open when cooking.
- Fry in plenty of fat, in a deep pot or pan so that they are completely covered and brown evenly.
- Remove and drain on absorbent paper.
FOUNTAIN: the hundred