We heard you’re dying to try these. No wonder, ‘cause empanadas are a very delicious snack you can enjoy any moment of the day, and they’re even better when infused.
Empanadas are one of Latin America’s prized possessions. Almost every country has its own version or adaptation, and they are all killer good. To simplify and try to explain what an empanada is, you can view them as the combination of two parts: dough and filling.
Empanadas are either fried or baked, can be made with wheat or corn flour, and can contain anything! Think of them like a hot pocket, but less frozen and with a ton more flavor.
We’re going to teach you how to make a delicious baked empanada. If you’re feeling a little adventurous, swap out the oven for a deep fryer, and you’re all set. They’ll be quicker and tastier!
We also decided to go with pre-made pie crust, but you can make your own dough easily. If you’re going for corn empanadas, you better get your hands on some Colombian or Venezuelan corn flour, typically made for arepas. You then make a pile with about 2 cups flour and start adding in the water until you get a smooth and unified consistency, much like Play-Doh.
The corn variety is better fried, and as a Colombian, I’d recommend you keep the filling simple. Cook some minced meat, potatoes, and onion, and get packing. You can also try filling them with cheese.
The secret of the empanada is how you fill and seal them. You begin with a circle of dough, which you are only going to fill half of, respecting the border which you need to seal. After adding the filling, fold the empty half over and seal the edge with a little water. You then make repeated folds to guarantee the empanada is airtight.
Let’s dive straight into it. This style of empanada is from the southern part of South America, most common in Argentina and Chile.
We’ll be making a mix to fill the empanadas and then preparing them. Feel free to pop a Binoid Delta 9 THC gummy to get into the mood while you cook! You can multiply the recipe and freeze half, so you have empanadas in the freezer whenever you get a craving.
We can go about it in many ways! Empanadas are meant to be eaten with a dash of lime, some sauce, or a nice encurtido. Fortunately, Binoid has the perfect product to spike the empanada or whatever we add to it.
We recommend infusing these babies after cooking because you’ll have a better and more controlled experience. Binoid’s HHC-P Tincture is ideal. You simply measure the desired dosage with the dropper and add it directly to the food you want to infuse!
This HHC-P tincture is the first true HHC-O tincture on the market. The tincture from Binoid has 1000 mg of high 92% HHC-P distillate combined with MCT oil for a simple and comfortable body and mind experience.
HHC-P effects are 30 times higher than conventional THC and are quite close to THC-P strength. Users may experience happiness and motivation. We recommend going slowly and steadily to avoid tripping or having a terrible experience.