CHEESE-FILLED EMPANADAS

INGREDIENTS:
2 cups cornmeal
2 cups of water
Salt
Oregano (or the spice you like best)
Paprika
1 tbsp. olive oil
Grated cheese to fill
Plenty of olive oil for frying
Homemade spicy or Pico de Gallo from my friend Daniela Díaz

STEPS
30 minutes

1. In a bowl mix the cornmeal, spices, salt.

2. Add the water, the oil and mix.
3. Assemble 2 cm balls. diameter approximately.
4. Place the balls in a plastic and with the help of a plate, crush and then
thin the dough with your fingers.
5. Place the previously grated cheese in the center of the dough.
6. Fold to the center and seal the edges.
7. If we want the empanada without borders, it is time to cut them.
8. And remove them and reserve the leftover for another empanada.
9. Take to the pan with plenty of hot oil and fry on both sides.
10. Observe cheese filling, ready to taste and enjoy a delicious dinner, bon
appetite and I will gladly share it for you!!!
COASTAL CARIMAÑOLAS

INGREDIENTS
6 servings
500 grams cassava
125 grams ground meat
1 red tomato
1 onion
5 sweet pepper
1 chive branch
1 clove garlic
Salt and pepper

PREPARATION

1. Cook the pound of cassava in salted water. Once the cassava is soft we
proceed to remove it from the boiling water and let it rest. Once the
cassava is cold, we proceed to grind it. We check the salt point of this
mass.
2. Prepare the ground meat with the chopped vegetables, garlic, salt and
pepper and proceed to fry it over low heat.
3. Fill small portions of cassava dough with the meat and seal the end of the
dough so that the filling does not come out giving it the same shape as a
quid be or kebbe.
4. Fry in very hot oil until golden.
 COASTAL AREPAS

INGREDIENTS
2 pound cassava
350 g promasa for arepas
1 pound peasant cheese
200 g sugar
100 g butter

PREPARATION
1. Rate the yucca on the finest side of the grater
2. Add the promase and mix
3. Add sugar and butte
4. Fry over low heat.
 BUNS GET PREGNANT COASTAL

INGREDIENTS
9 buns
500 grams wheat flour
1 tsp. of salt
10 milliliters milk
50 grams butter ointment
1 beaten egg
2 Galician sausages
30 grams fresh yeast
200 milliliters warm water
1 teaspoon of sugar
1 beaten egg to brush
Sesame seeds or whatever you like

PREPARATION

1. The time includes rising time. In a bowl we crumble the fresh yeast, add
the 200 milliliters. of lukewarm water, mix well until dissolved and add the
teaspoon of sugar. Cover tightly and let rest for 15 to 20 minutes.
We clean the sausages, remove the skin and cut into pieces, reserve.
 2. In the mixer (I am using a mixer), add the wheat flour, salt, beaten egg,
milk, and mix for 5 minutes. Add the active yeast, continue mixing, add the
very soft butter and mix...
3. Even when the dough falls off the walls of the bowl, if this does not
happen we add a little bit of wheat flour until this happens. We cover the
bun well and let it rise or double its size for 2 hours in a warm place.
 4. This is what we found, beautiful levada...! We take to the work table
with some wheat flour and take the air out of the dough...
 5. We cut into portions, I made it into 9 portions.
6. We flatten each portion manually and place each one a piece of chorizo.
We close in the shape of a ball and...
7 .We are placing on a plate covered with previously buttered paraffin
paper, beat the egg and varnish each roll and sprinkle sesame seeds. Cover
with a clean kitchen towel and leave it in a warm place for 1 more hour.
8. We get this, preheat oven to 180 degrees C for 10 minutes, lower oven
temperature to 160 degrees C and bake for 20 to 30 minutes until the buns
have a golden color.
9. So they are...! We take off carefully and...
10. Enjoy these beautiful and delicious coastal buns.
SPANISH SANDWICHS WITH CHESSE COASTAL!

INGREDIENTS
1 serving
40 grs. Serrano ham
40 grs. Pork loin
40 grs. Manchego cheese
40 grs. Spanish chorizo
40 grs. Coastal cheese
Butter to varnish bread
2 slices bimbo bread
Spicy pepper
Olive oil

PREPARATION:

1. Spread the slices of the bimbo bread with butter and sprinkle with
the pepper. Assemble the meats to taste, in the desired order.

2. Heat a frying pan varnished with olive oil and seal the sandwichs on
both sides. Cut, serve and enjoy my kitchen with pleasure.
 SIMPLE STUFFED PATACONES

INGREDIENTS:
Green or ripe banana
Coastal cheese (striped)
Shredded meat or chicken
Tartar sauce
Ketchup
Pink sauce

PREPARATION:
 1. Cook the plantain and wait until it is cooked
2. Remove and shred the banana until it is thin, pass it through garlic or
caldicho water to pass it to the cauldron and fry
3. After frying, fill it with the meat on top, also place the streaky cheese,
and finally add the sauces to it, still like it and so it is ready to eat our
stuffed patacon.