Empanadas with Chorizo, Potato and Cojita Cheese
All it takes is 1 tablespoon of Canna Oil for these empanadas to send you to another realm.
Strain - Bruce Banner
1 Link of Chorizo
1 Yukon Gold Potato -small/diced
1/2 Onion - diced
2 Garlic Cloves - minced
1/2 Cup Cojita Cheese
2 Cups Masa
1 TBSP Canna Oil
Oil for frying/cooking Empanadas
Cook Chorizo, Onion and Garlic until crispy, purée in blender until smooth. Putt Masa in a bowl, add water and mix until tacky; if too sry add a small amount of water. Roll into 1 inch balls and press each in a tortilla press to smash down masa balls into circle form. Place 1 TBSPN of Chorizo filling in the middle of smashed masa ball and pinch together enclosing filling, then use fork on edges to seal together. Fry in oil.