INGREDIENTS

35 each  6" Pressed Mazina™ Tortillas (08042)  
2 qts. Simmering Hot Water  
1.7 lbs. Mojo Shredded Pork , see recipe 
1 lbs. Roasted Yacca*  , small dice 
8 oz. vol. Spicy Pickled Peppers  , chopped, see recipe 
16 oz. vol. Monterey Jack Cheese , shredded 
16 oz. Cotija Cheese Crumbles 
garnish Crispy Garlic Dijonnaise, see recipe   

DIRECTIONS

1.) Place shredded pork, diced roasted yucca, green onions, spicy peppers and cheeses together in a mixing bowl. Fold ingredients together until evenly distributed.

2.) Quickly dip Mazina Tortillas in simmering hot water and place on work surface.

3.) Tortilla should be slightly gummy but not break.

4.) Scoop 1 ½ to 2 oz. of filling and place on front half of Mazina tortilla.

5.) Fold top half over to make half moon shape, and pinch sides to close, making sure that there are no air pockets in filling. (Tortillas should stick together.)

6.) Place empanadas on parchment lined sheet pan; cover with damp paper towels, wrap in plastic and refrigerate until ready for use.

7.) When ready to fry empanadas, press outside edges with fork to ensure that ends are sealed and to mark tortillas.

8.) Place empanadas in 350F fryer and fry until golden brown and inside of filling are hot throughout.

9.) Remove from fryer and drain.

10.) Serve with a side of crispy garlic dijonnaise to serve. *Note: Frozen yucca can be used in place of fresh yucca if unavailable.

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