White Corn Heirloom Empanadas with Chilorio & Monterey Jack

Instructions

1. In a bowl, combine corn flour and salt. Add warm water gradually and mix until a soft, pliable dough forms. Knead gently for 2–3 minutes.
2. Cover and let rest for 10 minutes.
3. Mix the cooked chilorio and shredded Monterey Jack cheese in a bowl.
4. Divide dough into 8 equal balls. Flatten each ball between two sheets of plastic or parchment to form a 4–5 inch circle. Place 2 tbsp of filling in the center.
5. Fold into a half-moon shape and seal the edges by pressing with fingers or a fork.
6. Heat a skillet or griddle with a thin layer of oil over medium heat.
7. Fry each empanada in preheated oil for 3-4 minutes each side over medium heat.
8. Then let it rest over a paper towel to drain excess oil.
9. In a small bowl, whisk together sour cream, lime juice, cilantro, salt, and pepper until smooth.
10. Enjoy!