RECIPE # 4273 - COSTA RICAN RECIPES FROM THE GUERREROS - Friday, February 20, 2009 - | Nashville News, Weather & Sports

RECIPE # 4273 - COSTA RICAN RECIPES FROM THE GUERREROS - Friday, February 20, 2009



EMPANADAS DE FRIJOL Y QUESO (Bean and Cheese Empanadas)

2 c instant corn masa flour

1/4 t salt

1 1/4 c water

1/4 c Parmesan cheese

1 c refried beans

8 oz sliced Colby or Jack cheese

1/2 c canola oil

Combine flour, salt, Parmesan cheese and water. Mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one tablespoon at a time). Divide dough in 6 -10 balls.

Line a tortilla press with 2 sheets of thick plastic wrap. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter. (If you don't have a tortilla press, you can use two dinner plates instead.) Carefully peel off plastic wrap. Place a spoonful of refried beans and a slice of cheese on one side of the tortilla, and fold the other side over to cover the filling. Press the ends together firmly.

In a deep skillet, heat canola oil on medium-high heat. Place the empanadas in the hot oil and cook, turning when both sides are golden brown. Drain on paper towels and serve immediately.

*Makes 10 empanadas


1 small head of cabbage

1 handful cilantro leaves

1 large tomato

1/2 small lime, juiced

1 T white vinegar

1/4 c mayonnaise

Shred the cabbage, chop the cilantro leaves and the tomatoes. Combine liquid ingredients and then toss together with the cabbage and tomatoes. Serve with empanadas.

*Serves 10-12  

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