A CINCO DE MAYO CELEBRATION

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

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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