Yes! I was able to finally fold these little suckers and they stuck together! Perfectly shaped and pretty darn good!
Empanadas de Camarón from Jalisco. The ingredients were pretty simple, shrimp, onion, jalapeño, tomatoes and cilantro. The secret ingredient was the Salsa de Chile Cora that was added to the masa dough and we smothered the empanadas with them once they were done.
Salsa de Chile Cora, also from Jalisco was amazing. My favorite salsa to date. I didn’t get a picture of it and Andrew took all the leftovers to work today so I wasn’t able to 1. take a picture of it today and 2. even eat some of it! It was a really simple sauce made from dried cora/cascabel chiles. These chiles were a brownish, red color and more circular in shape. They are a mild pepper but still have some spice and such a great taste. This might be a salsa I try and have on hand at all times. So good.