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Empanada mosaic with chili de arbol sauce
6 pers. 20 min
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Ingredients:
- Facundo frozen corn empanadas
- Facundo frozen brown corn empanadas
- Facundo Frozen green plantain empanadas
Chili de arbol sauce:
- 5 chili peppers or criollo chili peppers
- 1 tablespoon of olive oil
- 1 ripe tomato
- 1 small onion
- 1 peeled garlic clove
- Salt to taste
Instructions:
Preheat the oven to 350ºF or 180ºC.
Heat the empanadas: the corn empanadas for 20 minutes and the morocho and green plantain empanadas for 15 minutes. In all cases you can take them out earlier or a little later until they brown to taste.
While the empanadas are heating, prepare the sauce:
Cut the stems off the peppers, remove the seeds and soak them in boiling water for 20 minutes.
In a hot pan, add oil and stir-fry the vegetables until lightly toasted.
Remove the chili from the water and put it in the blender with the tomato sauce. Blend a little so that the chili has texture.
Surprise everyone with the classic Ecuadorian empanada trilogy in minutes!
