12 each 8" Pressed Mazina™ Tortillas (08043) , cut into (3) 4” rounds using ring cutter
2 1/4 cups Chicken Mezcal and Lime Chicken, see related recipe
3/4 cup Chihuahua cheese, shredded
Approx. ¼ cup Egg white, beaten
3 cups Chimichurri Sauce
3 cups Aji Amarillo sauce
3 cups Salsa rosado
1.) Using a 4" round pastry cutter, cut each Mazina® Tortilla into 3 rounds.
2.) To create one empanada place 1 tbsp. of Mezcal and Lime Chicken and 1 tsp. cheese in the center of a mini round tortilla. Brush the inside edges of the tortilla with egg white and press into a half moon shape. Crimp to keep shape if needed.
3.) Deep fry at 350°F for approx. 2 min. until golden and reads an internal temperature of 165°F.
4.) Serve 3 per order with a ¼ cup ramekin of each sauce on the side for dipping.