QUE VIVA MEXICO!!!

On September 16^th we celebrate Mexican Independence Day!  This is major holiday, more so than Cinco de Mayo.

The people of Mexico take their celebration to the streets and  have fiestas. This day is not just for celebrating but also to honor the person who made this day so important; Father Miguel Hidalgo from Dolores, Mexico.  He rallied his people to fight for independence and gave a speech affectionately referred to as “Grito de Dolores “saying “Viva Mexico” and “Viva la independencia!”  

In honor of our beautiful Mexican “compadres”  how about a fiesta at home by whipping up some of your favorite Mexican dishes.  Many local grocery stores now carry the different ingredients and favorites like, poblano chiles, tomatillos or queso anejo.  But in Mexico it is the pozole, a soup of hominy and pork that is most popular during their festivities. Just like most Latin American’s  food is always an important part of a celebration.  You can follow my recipe for tasty tamales or my easy to make guacamole or create your own “independent” dish and invite some friends over.  Let’s raise a margarita and join in the celebration!

QUE VIVA MEXICO – BEEF EMPANADAS (One of my Favorite)

Beef Empanadas – Makes 10 empanadas

1 lb of lean ground beef
1/2 can of tomato sauce
½ cup of slice seedless green olives
1 teaspoon of sofrito
Salt & pepper
10 frozen turnover or empanada discs, thawed and separated
8 ounces of shredded mozzarella cheese

Vegetable oil for frying

 PREPARATION

In a skillet over medium heat, cook ground beef until brown about 3-5 minutes.  Add tomato sofrito, tomato sauce, olives and season with salt and pepper to taste.  Cover and let that all simmer together for about 10 minutes or meat sauce starts to bubble, then turn off and set aside.

On a clean flat surface or cookie sheet, sprinkle white flour and lay out your discs. The flour keeps them from sticking.

Spoon a tablespoon of the meat mixture, sprinkle cheese and fold over to create a moon shape.

Using the tip of a fork, press firmly on the open side of the disc to close in your filling, making sure nothing sticks out.

 Add 2 inches of oil to another heavy skillet and bring the heat to high.  Fry each empanada until golden brown on each side.

 Set on top of  platter or plate lined with paper towels to absorb any excess grease.