SHIRLEY & GIANCARLO GUERRERO - NASHVILLE SYMPHONY CONDUCTOR & WIFE
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
NICARAGUAN CABBAGE SALAD
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.