1 morron pepper chopped on small pieces.
2 Dolores Tuna on oil cans
1 cup of breadcrumbs
Boil the potato for 25 minutes. Let cool then peel and smash it into mash potatoes. Chop the morron pepper into small pieces and mix with mashed potatoes. Do this with a wood spoon. Add the Dolores Tuna on oil and season with salt and pepper. Mix it. Add the egg and mix it with the spoon. Make sticks out of the mix with approx 1 cm of diameter. Do this with your hands. Cover them with the bread crumbs. Fry the sticks with olive oil for 2 to 3 minutes until they are crispy. When finished place on a plate with a paper towel.
Serve while they are hot.
For the filler:
1 garlic clove
2 spoons of chopped onions
2 cans of Dolores Tuna in water
1 cup of corn grains
1 tablespoon of salt
1 tablespoon of pepper
1 cup of shredded manchego cheese
For the chimichurri salsa:
½ cup of corn oil
½ cup of white vinegar
1 spoon of chopped garlic
1 cup of parsley
½ spoon of tajin
½ spoon of salt
½ spoon of black pepper
2 spoons of boiling water
For the dough:
½ spoon of salt
100g of butter
2 spoons of olive oil
2 spoons of milk
6 spoons of warm water approximate
2 cups of canola oil to fry (optional)
1 Egg yolk (optional)
Mix all the ingredients for the chimichurri salsa in a bowl. Cover it and place in the fridge. Make a flour volcan with salt in a big bowl. Keep 4 spoons of flour. Put butter and the egg in the center. Mix together and add oil and milk. Add the warm water while you are mixing. When the dough is no longer sticky with your hands take it out of the bowl and place it on a surface with flour sprinkled on it. Knead until it's a soft and elastic texture. Knead for about 10 minutes.
Put the dough in the bowl, cover it and put it in the fridge for 3 hrs ** Take the dough out of the fridge and on an ambient temperature for 15 min. Expand the dough on a surface with flour and cut it into circles. Mix garlic, onion, tuna, corn, salt and pepper. Place some of the shredded cheese and the Dolores Tuna filler into each circle made out of dough.
Get the border of the empanada wet and close firmly so it isn't able to open. Get the canola oil hot enough to fry the empanadas. Once fried place them onto a paper towel and dish. If you prefer it, preheat the oven to 180 ºC. Place the empanadas on a tray, brush lightly with battered egg yolk and bake for 20 minutes or until golden brown.
*The recipe Is better if the chimichurri is prepared 2 days earlier.
**To get better results it is important to make sure the dough is cold.
200 g of elbows pasta
1 spoon of salt
1 spoon of butter
½ cup of onions cut into cubes
¼ cup of wheat flour
1 ½ cup of milk
½ cup of sour cream
150 g of shredded gruyere cheese
150 g of shredded cheddar cheese
¼ spoon of pepper
⅛ spoon of nutmeg
200 g of Dolores Tuna in oil
½ cup of shredded cheddar cheese
Boil salt and pasta together and follow the instructions on the package. Melt butter on a pot on a medium fire. Add onions and cook until it melts. Add bit of flour at mixing time in order to cover the onions. Then cook until the mix is golden brown.
Serve the milk slowly, cream and add a spoon of salt. Cook until the mix is thick. Add the cheeses, pepper, and nutmeg; continue cooking until cheese is melted and the salsa is smooth. Add pasta and Dolores Tuna in oil and then mix well.
Sprinkle Parmesan cheese on top and decorate with cilantro.