A CINCO DE MAYO CELEBRATION

Turn your gathering into a festive fiesta with this appetizer from chef Marcela Valladolid

Empanadas de Picadillo

INSTRUCTIONS

FOR PICADILLO

1 Heat 1 tbsp of the oil in a large, heavy sauté pan over medium-high heat. Add the tomato and dried ancho, and cook for 5 minutes to release the juices. Add the broth, lower the heat and simmer for 8 minutes. Transfer to a blender and blend until smooth. Set the puree aside.

2 Heat the remaining tbsp of olive oil in a large, heavy sauté pan over medium-high heat. Add the onion, potato and garlic, and sauté for 4 minutes. Add the meat and sauté for 4 minutes, making sure to really break the meat apart, using a wooden spoon. Add the tomato puree, lower the heat to medium-low, cover and simmer for 10 minutes. Stir in the parsley and season to taste with salt and black pepper.