MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Empanadas With Queso Oaxaca, Elote And Mexican Chimichurr
 Categories: Mexican, Starter, Begetarian
      Yield: 12 Servings
 
     12    Empanada dough pieces
      2 c  Oaxaca cheese
    1/2 c  Whole kernel corn
      1    Egg yolk

MMMMM--------------------MEXICAN CHIMICHURRI-------------------------
    150 ml Olive oil
    1/2 c  Parsley
    1/4 c  Fresh coriander
    1/4 cl Garlic
    3/4 c  Olive oil
      2    Serrano peppers
    1/4 c  Peanut oil
      1 pn Black pepper
    1/2 ts Salt
 
  M's note: This is from a site that uses a machine translator to reach
  some of its 23 million followers. Here are the instructions as per
  the site. I have left them intact to preserve the "flavor" of the
  recipe. Follow or amend them as you wish.
  
  Discard the Oaxaca cheese. Fill the discs for empanadas. Add 1 ts corn
  kernels.
  
  Paint the edge of the pie with yolk. Close and with the help of a fork
  crushes the entire shore.
  
  Heat the oil in a deep skillet over medium heat. Fry the empanadas 3
  by 3 until well browned. Remove and drain on absorbent paper.
  
  Add the parsley leaves, coriander leaves, epazote leaves, olive oil,
  garlic, chili, pepper, and salt to the blender jar. Grind all this and
  reserve
  
  Presentation:
  
  Serve the center in an extended dish and accompany it with the Mexican
  chimichurri.
  
  Recipe FROM: kiwilimon.com
 
MMMMM