Empanada De Tamál Recipe
Choclo, sweet corn, quinoa, queso fresco, huancaina sauce, and chalaca
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Ingredients
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Filling
Method
Filling Preparation
- 1
Prepare the Quinoa
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Prepare the Sweet Corn
If using fresh sweet corn, remove the kernels from the cob. If using frozen corn, thaw it. In a skillet over medium heat, lightly sauté the corn for about 5 minutes until tender.
- 3
Combine the Ingredients
In a large bowl, combine the cooked quinoa, sautéed sweet corn, crumbled queso fresco, and huancaina sauce. Mix gently until all ingredients are well incorporated. Season with salt and pepper to taste.
- 4