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!

Tacos Dorados

Peel, chop and steam potatoes in the microwave and then mash them. Chop onions, tomatoes, chili and cilantro. Add some onion to the mashed potatoes.

Prepare some quick salsa verde by adding cilantro and chili to a can of Embasa salsa.

Next grate some queso fresco. You also need some sour cream.

Putting it all together involves first toasting the tortilla with potatoes in them (ideally deep fried!).
Then add in all the ingredients.

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!