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Directions:
Empanadas :
I used Goya’s discos. Sold at target.
Flour the disc and put a generous spoonful in the middle, fold and use fork to seal the sides. Heat a pot of oil about an inch high and drop them with a spatula gently. Flip once it’s brown. Place them in paper towels to drain.
Avocado Salsa:
Place in blender and add 9 oz of water. Add more if you like it thinner.
I place it in a glass sealable dish and add 1 jigger of jalapeño juice to keep it from turning brown. I also put the avocado pits in it. I like my salsa chunky so I chop a little more cilantro and avocado and stir. Pictures is mom’s, she likes her salsa smooth.
Enjoy!