Cannabis Cooking Magazine—Summer 2020: Food, Culture & Cannabis

Page 12

E MOST H T F O ) N O Y VERSI LUB "HERE’S (M PERFECT AFTER C AND NQUILLA, A R R A B DELICIOUS M OOD FRO W UP"— E R G I STREET F E WHER Z COLOMBIA CHEF MIL

BEEF EMPANADA PHOTO CREDIT: CHEF MILZ

Method Beef Empanada - 5 mg THC

1) Mix the Corn Mazapán with water, 3 Tbsp. of medicated oil and chicken

Chef Milz

bouillon until a solid soft dough.

Chef & Owner, RockStarChefz 2) Prepare your tortilla presser or an oiled plate as a home solution. Create Ingredients

dough balls & flatten little dough balls into tortillas of dough around 3 inches

1 Cup Yellow Corn Mazapán

in diameter.

1 Cup Water warmed to almost a boil 1 Cube Chicken Bouillon

3) Fill the middle of each tortilla with a couple of tablespoons of the beef and

1 Cup Cooked ground beef cooked with some

potatoes mixture then wet all around the corner of the dough with your

fresh chopped garlic, half a onion, half a cooked

finger and a bit of water, fold filled tortilla in half to create a closed half moon

potato diced and a half cube of sazón ( Cooked

shape.Then proceed to press all around the corner of the half-moon stuffed

with 3 Tablespoons of cannabis oil )

dough create a crest that’ll be crispy. Do both sides.

6 Tbsp. of Medicated Oil ( totaling 5mg of THC) Deep Fryer with fresh Oil heated at 375°F

4) Deep fry 3-5 minutes until golden brown and let to rest over a paper toweled plate. Here I made it to accompany fried pork belly seasoned with just salt and some baking soda and fresh Colombian style salsa. Enjoy!


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