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La Cubanita Maza Para Empanadas Y Salsa Cruda

Yield: 1 servings

Ingredients and directions for this recipe

1 lb Hamburger browned and
-drained.
Salt and pepper and whatever
Goya Sofrito
Cilantro; (fresh)

: http://lostparadise.com/recipes/35.html

I use Everglades seasoning, however, I know a lot of you cannot get this
seasoning, so you will have to season your meat w/salt, pepper & whatever.
The meat may be marinated with Goya Mojo, again a matter of reference.
Brown your meat & drain, add a couple tablespoons of sofrito and cilantro.
Fill maza w/couple of tablespoons of meat mixture. Fold maza in half & seal
with a fork along edges. Deep fry until golden brown. Aji Chompo may be
added for those of you who like the heat, I make a Salsa Cruda to use on/in
my empanadas. ENJOY!!!! These may also be frozen...another good idea for
large parties is to cut the maza in 1/4 and make mini-empanadas.

See also:
Previous recipe La Corone D'abondance Aux Fruits Glaces (horn Of Plenty)
Next recipe La Cuisine Soupe A L'oignon Gratinee (onion)

Or try one of these recipes:
Eagle Brand Milk
Plantation Broiled Cobia