Empanadas

Ingredients

• Corn masa
• Tinga de pollo (or other stuffing
• Copped lettuce
• Salsa (pico de gallo)
• Salsa verde
• Salvadorean sour cream

Preparation

Mix corn masa. Make corn tortillas in the tortiadora. 

Add chicken tinga or other stuffing (like potato stuffing).

Fold and seal.

Cook in a flat pan. Add a small amount of olive oil.

Top with Salvadorean sour cream.

Add lettuce.

Salsa verde.

And, pico de gallo... Enjoy!

Bhelpuri

Ingredients:

• Rice puffs (found at the Indian store)
• Chutney 
• Dalmuth (different flavors are available)
• Salsa
• Red Onion
• Additional lime if  prefer

Preparation:

• Combine rice puffs, chutney, dalmuth, and salsa to taste
• Enjoy as a mid-day snack with chai!

Sopes - Tinga Pollo

Ingredients:

• Tinga de Pollo
• Masa MaSeCa (found at any Mexican store)
• Lettuce
• Salsa verde and/or roja
• Pico de gallo
• Sour cream
• Queso Fresco
• Refried beans 

Preparation:
Make the tinga chicken first (refer to previous post for detailed information).

Prepare the masa (corn flour) by mixing Maseca and cold water.
The amount of water is based on how much Maseca you use. The dough should be soft and malleable.

You can make the sopes by hand  by making a ball of dough and patting it between your hands until flat.
Once the sope is formed, place in a hot flat pan. You may cook it with or without oil.

Add the tinga to the sopes.

Along with other ingredients.You can mix and match-the salsas, pico de gallo, queso, sour cream, lettuce, etc.

Enjoy!

Quesadilla

Heat the corn tortilla (or flour) and add Oaxaca cheese. Add topping to your taste. See our previously posted recipes - salsa roja, salsa verde, pico de gallo, guacamole and refried beans.

Burritos

For these little donkeys warm a tortilla. Add some tinga pollo and you need previously posted recipies - salsa roja, salsa verde, pico de gallo, guacamole and refried beans.

 
Pile on the ingredients and roll into a wrap.

Wrap in foil for easy holding!