Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
INGREDIENTS:
10 lb Stewing beef 5 lb Potatoes
2 ga Water 2 c Red chile powder
2 tb Salt 1/2 c Blue cornmeal *
10 lb Stewing beef 5 lb Potatoes
2 ga Water 2 c Red chile powder
2 tb Salt 1/2 c Blue cornmeal *
Cut meat into 1" cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and begin cooking.
Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender. Measure chile powder and blue cornmeal into a bowl with enough water to make a paste. Stir slowly into the stew, mix well to thicken the broth. Simmer for 1/2 hour and serve.
Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender. Measure chile powder and blue cornmeal into a bowl with enough water to make a paste. Stir slowly into the stew, mix well to thicken the broth. Simmer for 1/2 hour and serve.