Prepare the richest empanadas you've ever cooked with this delicious recipe. Add the elasticity of the Oaxaca cheese and the consistency of the corn. Accompany them with this delicious Mexican chimichurri.
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Ingredients12 portions
Preparation
Discard the Oaxaca cheese. Fill the discs for empanadas. Add 1 teaspoon corn kernels.
Paint the edge of the pie with yolk. Close and with the help of a fork crushes the entire shore.
Heat the oil in a deep skillet over medium heat. Fry the empanadas 3 by 3 until well browned. Remove and drain on absorbent paper.
Add the parsley leaves, coriander leaves, epazote leaves, olive oil, garlic, chili, pepper and salt to the blender jar. Grind all this and reserve
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