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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Norma Velez, Sara Puckett
  • 2 cups corn flour (one common brand is MaSeCa)
  • 1/4 cup warm water
  • 1 beef bouillon cube
  • Filling:
  • 1/2 onion
  • 1/4 green bell pepper
  • 1/2 pound ground beef
Mix flour, water and bouillon cube together until it doesn’t stick on hands or sides of bowl.
Make 1 1/2- to 2-inch balls from the mixture. Flatten the balls into tortillas.
Chop or dice vegetables as desired. Combine beef, onions and pepper in a pan on high heat. When the beef is finished cooking, remove from heat and let it cool.
When the beef mixture is cool, use as a filling for tortillas. Place about 1 to 1 1/2 tablespoon beef mixture over a tortilla and spread evenly over half the tortilla, avoiding edges by 1/2 inch. Fold tortilla over and crimp sides together.
Heat oil in pan over high heat. Cook each empanada for 3 minutes.
Serve with salsa.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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