Aji Amarillo / Hogao / Potatoes / Avocado Ranch

In a pot, boil the potatoes until tender. Drain and mash them in a bowl. In a skillet, heat olive oil over medium heat, add corn kernels and sauté for 5 minutes. Mix in the mashed potatoes, Aji Amarillo paste, salt, black pepper, and chopped cilantro. Cook for another 2-3 minutes, then remove from heat and let it cool.

Prepare the Filling

In a large bowl, combine 2 cups of corn flour, 1 teaspoon of salt, and enough warm water (about 1 cup) to form a soft dough. Knead for a few minutes until smooth.

Make the Dough

Divide the dough into small balls, then flatten each ball into a circle about 4 inches in diameter. Place a spoonful of the filling in the center, fold the dough over to create a half-moon shape, and seal the edges by pressing with a fork.

Assemble the Empanadas

Heat oil in a frying pan over medium heat. Fry the empanadas for about 3-4 minutes on each side or until golden brown. Remove and place on paper towels to drain excess oil.

Cook the Empanadas

Corn kernels

Potatoes

Aji Amarillo paste

Olive oil

Salt

Black pepper

Cilantro

Corn Empanada (V)

Make Corn Empanada (V) Recipe in just 45m. Aji Amarillo / Hogao / Potatoes / Avocado Ranch

Corn Empanada (v) Recipe

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