A.  CUT AND PREPARE THE INGREDIENTS .

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B.FOR THE FILLING :

1. IN A MEDIUM HEAT PAN , ADD THE OIL . 

2. ONCE THE OIL IS HOT ADD THE ONIONS AND TOMATO, SAUTE FOR A FEW MINUTES UNTIL THE ONION IS TRANSLUCENT AND THE TOMATO IS SOFT. 

3. ADD THE CILANTRO , GREEN ONIONS, CHICKEN BASE, SAZON OR TRIGUISAR , SALT , PEPPER AND GARLIC POWDER. MIX UNTIL WELL COMBINED. 

4. ADD THE SHREDDED CHICKEN , STIR WELL UNTIL COMBINED . 

5. ADD THE BOILED POTATOES . MIX AND COMBINE WELL, SET ASIDE UNTIL THE DOUGH IS READY . 

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C . FOR THE DOUGH:

1. ADD THE CHICKEN BASE TO THE HOT WATER, STIR UNTIL DISSOLVED . 

2. TO THE MIXED STOCK , ADD THE OIL . MIX TO COMBINE. 

3. ADD THE SEASONINGS TO THE DRY INGREDIENTS AND MIX . 

4. SLOWLY ADD THE LIQUID INGREDIENTS TO THE DRY, MIXING CAREFULLY , BECAUSE THE WATER IS HOT. 

5. KNEED THE DOUGH FR 3-5 MINUTES UNTIL IT IS A SOFTER TEXTURE. 

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D. TO FORM THE EMPANADAS:

1. HERE YOU WILL HAVE TWO METHODS, ONE WITH A TORTILLA MAKER AND ONE WITH A HEAVY CUTTING BOARD . JUST CHOOSE THE MORE CONVENIENT FOR YOURSELF . 

2. OPEN A ZIPTOP BAG AND PLACE IT ON EITHER SIDE OF THE TORTILLA MAKER. SPRAY WITH NON-STICK SPRAY . 

3. TAKE APPROXIMATELY 2 OZ. OF THE DOUGH AND FORM IT INTO A BALL, PLACE IT IN THE MIDDLE OF THE TORTILLA MAKER. CLOSE AND PRESS DOWN. 

4. REMOVE ONE SIDE OF  THE BAG . PLAC ABOUT 2 TBSP. OF THE FILLING. 

5. WITH THE ZIPTOP BAG STILL ATTACHED, CLOSE THE EMPANADA . 

6. PLACE A BOWL OR CEREAL PLATE ON TOP OF THE ZIPTOP BAG . THIS WILL HELP YOU FORM THE EMPANADA AND AT THE SAME TIME SEAL THE EDGE VERY WELL. 

7. REMOVE ONE SIDE OF THE ZIPTOP BAG AND CLEAN  THE ECXESS DOUGH . 

8. NOW YOUR EMPANADA IS READY FOR FRYING OR STORING .

9. IF FRYING, PREHEAT THE OIL AT MEDIUM HIGH HEAT. FRY UNTIL GOLDEN BROWN ON BOTH SIDES. 

10.  IF STORING, CUT SQUARES OF PARCHMENT PAPER AND WRAP THEM INDIVIDUALLY ON A TRAY AND FREEZE. 

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SECOND METHOD:

1. IF YOU DON'T HAVE A TORTILLA PRESS , JUST OPEN A ZIPTOP BAG SAME AS THE FIRST METHOD AND SRAY THE INSIDE PART WITH NON-STICK SPRAY . 

2. PLACE A 2OZ. BALL OF DOUGH IN THE MIDDLE. TOP WITH TH OTHER PART OF THE BAG. USE A HEAVY ITEM LIKE A CUTTING BOARD OR A BIG BOOK AND CAREFULLY BUT FIRMLY START PRESSING DOWN UNTIL THE DOUGH IS FLATTENED TO THE DESIRED THICKNESS. 

3. REMOVE THE TOP PART OF THE BAG. PLACE TWO TBSPS. OF THE FILLING. HELP CLOSE WITH THE BOTTOM PART OF THE BAG . 

4. PLACE A BOWL OR CEREAL PLATE ON TOP TO HELP FORM AND SEAL THE  EMPANADA . REMOVE THE TOP PART OF THE BAG AND REMOVE THE ECXESS DOUGH .

5. NOW YOUR EMPANADA IS READY FOR FRYING OR STORING .

6. IF FRYING, PREHEAT THE OIL AT MEDIUM HIGH HEAT. FRY UNTIL GOLDEN BROWN ON BOTH SIDES. 

7.  IF STORING, CUT SQUARES OF PARCHMENT PAPER AND WRAP THEM INDIVIDUALLY ON A TRAY AND FREEZE.

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ENNJOY ;)

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