Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 12 empanadas
1 cup prepared refrigerated barbecue shredded pork
2 tablespoons Ortega Taco Sauce, any variety
Cinco de Mayo is a fun and festive holiday that's celebrated with music, dancing, family and delicious food. To bring great Mexican flavors to your fiesta, take a lesson from Maria Conception Jacinta Dominguez Ortega - also known as Mama Ortega. and use authentic ingredients.
1 tablespoon Ortega Fire-Roasted Diced Green Chilies
1 can (12-count) refrigerated biscuits
1 egg, well beaten
1 cup Ortega Black Bean and Corn Salsa
Preheat oven to 3758F. Mix pork, taco sauce and chilies in small bowl.
Separate biscuits into 12 pieces. Flatten each biscuit into 6-inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.
Bake 12 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.
All materials courtesy of: Ortega. For more delicious Mexican recipes to enjoy on Cinco de Mayo - or any day - visit www.ortega.com.