Embanadas

     Through out my childhood, my mom would make these homemade embanadas. But in our house hold we called them papusas. You can add anything inside of them from cheese to beans. This is a really easy and fast dish. The things you will need are...

• Maseca
• Flour
• Cheese (queso fresco)
• Oil
• Pan
• Paper towels
• Bowl
• Press
• Plastic zip lock bag or grocery bag

1. Heat up a pan with oil half way full.

2. Add 2 cups of Maseca to a bowl with 1 1/3 cups of water and 1/4 teaspoon of salt. Mix the dough with your hand until its mixed thoroughly. (The dough should not stick to anything not even the bowl or your hands. You may add a pinch of flour if you are having trouble getting the dough not to stick.)

3. Roll up a medium sized ball and place on plastic cut up zip lock bag. (See link for instructions)

4. Smash the ball until its flat but still thick and add your cheese.

5. Fold close the tortilla (make sure that there is no open creases or gaps).

6. Place folded embanada into the hot oil.

7. Let the embanada cook thoroughly and get golden,

8. Once the embanadas are golden remove from oil, place on plate with napkins so oil drains out.

9. Once oil is drained serve with your choice of sides.

ENJOY!