Monday, August 24, 2009
This morning I decided to make empanadas again but I needed them to be more breakfast-y so I came up with a delicious filling that I think trumps the first one. Start by making your filling. Saute 1/2 white onion, 3 yukon gold potatoes, 1 jalapeno, and 12oz "soyrizo" until the potatoes are nice and tender. Be sure to cover the pot, dumbass. About halfway through cooking add two seeded and diced tomatoes. Remove from heat and cool completely. Make a pie crust. Make your empanadas. Told you the second time would be easier and prettier. Too bad these are WAY above your skill level and you will never be able to make them, loser. I, on the other hand, had a wonderful homemade empanada breakfast.