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Morocho empanadas

  • July 27, 2018
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Fittings | Morocho empanadas

Fittings | Morocho empanadasPortions 10 portions Preparation Time 150 minutes Cooking Time There are no detailsIngredients 600 grams of chicken breasts cooked in salted water 460 grams of split dark 1 tablespoon of butter Achiote 1 jar of minced olives 2 cooked carrots 1 cup of cooked peas 1 finely chopped white onion Salt and pepper to taste Preparation Put the chopped and well-washed morocho (no shell left) in a bowl and cover it with water. Leave it like this for 6 days, changing the water daily. For the moment of preparation, again, wash it well in some waters and put it to cook in salted water. Take it out, draw it well and grind it. With this dough, make small balls for the empanadas. Condumio: Make a rehash with onion, butter and a little achiote. Add the finely chopped chicken breasts, olives, peas and carrots. Stretch the pellets in a plastic sleeve with a bobbin, place a portion of the stew, double the dough and press the edges until they are sealed. Can be helped with a fork. Cold in plenty of hot oil. Recommended recipes

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