Ingredients:
Empanadas :
1pound ground beef
1 potato diced
1 carrot diced
1 jalapeño diced
1/2 a small onion diced
Salt, pepper and cumin to taste
Avocado Salsa:
3 jalapeños chopped
4 Chile serranos chopped
2-3 tomatillos chopped
2-3 cloves of garlic
2 avocados
1 bunch of cilantro
Salt to taste
Directions:
Empanadas:
I used Goya’s discos. Sold at target.
Flour the disc and put a generous spoonful in the middle, fold and use fork to seal the sides. Heat a pot of oil about an inch high and drop them with a spatula gently. Flip once it’s brown. Place them in paper towels to drain.
Avocado Salsa:
Place in blender and add 9 oz of water. Add more if you like it thinner.
I place it in a glass sealable dish and add 1 jigger of jalapeño juice to keep it from turning brown. I also put the avocado pits in it. I like my salsa chunky so I chop a little more cilantro and avocado and stir. Pictures is mom’s, she likes her salsa smooth.
Enjoy!