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Empanadas mixtas de carne y yuca con cesina
Empanadas estilo peruano para principiantes: una mitad rellena de carne de cuadril sazonada con comino, ají panca y pasas, y la otra mitad de masa de yuca rellena de cesina (charcutería de cerdo) con ají dulce y ajo. Se hornean las empanadas de carne y se fríen las de yuca, sirviéndose con huevo duro y aceituna.
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Cost Breakdown
Critical Success Points
- • Sazonar y dorar la carne sin quemarla
- • No amasar en exceso la masa quebrada
- • Refrigerar la masa antes de estirar
- • Desglasar la sartén con fondo oscuro
- • Sellar bien los bordes de las empanadas
- • Freír a la temperatura adecuada para que la masa de yuca quede crujiente
Safety Warnings
- • Manipular carne cruda con utensilios separados para evitar contaminación cruzada
- • El aceite para freír está muy caliente; usar guantes de cocina y no dejar sin supervisión
- • Cuidado al usar el procesador de alimentos; mantener la tapa bien cerrada
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