Monday, July 13, 2015


by Carlos

2 Tablespoons Goya extra virgin olive oil
1 small red onion
1 green pepper
3 garlic cloves finely chopped
3/4 pound Cluck 'n Moo Ground
1 Tablespoon of tomato paste
2 teaspoons of Goya Adobo
1/4 cup of Goya Pitted Alcaparrado finely chopped
1 generous bunch of cilantro, leaves and stems, finely chopped
1 packet of Goya Sazon with culantro and achiote
1 package of Goya Frozen Discos, thawed
Corn oil for frying

For the filling, heat olive oil in a shallow pan. Add onion, pepper, garlic and saute for 3 minutes. Add Cluck n' Moo Ground and brown until cooked. Add tomato paste, adobo, alcaparrado and cilantro. Saute for a few more minutes. Remove from stove and set aside.

On a lightly floured work surface, roll out discos with a rolling pin until about 1/2 larger in diameter. Place a Tablespoon of filling in the rolled out disco. With a wet finger, moisten around the outer edges of the circle, fold over and then press down along the edges with a fork to seal. Repeat with the remaining nine discos.

Deep fry in corn oil, until evenly browned on both sides.

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