Title: La Cubanita Maza Para Empanadas Y Salsa Cruda
Categories: None
Yield: 1 servings

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.

Posted to MM-Recipes Digest V4 #4 by "Rfm" on Feb
01, 99, converted by MM_Buster v2.0l.