Shrimp Empanadas and Rice
Marcela's rice turns out perfectly ... each kernel is separate and fluffy and the taste is subtle. Hope I can repeat this:
1 full measuring cup of rice (rinse it off well first)
1/2 cube of butter
1/4 onion (whole, don't chop it ... it's coming out when it's served)
Brown the rice in the butter
Grill a little green chili and 3 tomatoes
Smash these up in the mochate with a little salt ... grenn chili first, then add the tomatoes.
Add 1 tablespoon of children bullion to the rike and a little splash of milk.
Add 2 cups of water
Cover and cook for 20 minutes. When it's done, take out the onion Form it into a nice shape by scooping it out with a little cup. Put a pice of cilantro on the top of the serving.
Stuffing for Shrimp Empanadas
Put three red enchilada dried chiles and one little HOT one into a small pot of water and boil.
In a blender put the boiled chilis and water, a little salt and pepper, and a little garlic clove
Blend until smooth.
In a pot, put a little oil, and saute a diced onion and some tomatoes.
Chop the shrimp into bite-sized pieces and add it to the pot along with the blended peppers.
Add some chopped cilantro and it's ready to use in the masa
Masa for Empanadas
Marcela buys the dough from a tortilla shop Then she adds a little water, 1/2 tablespoon of baking powder about 1/2 tablespoon of salt. She added a little bit of the pepper "juice" from the blender. Mix and get r