Ingredients

• Espiga de Oro corn flour
• Espiga Dorada vegetable oil
• Chicken and vegetable stuffing
• 1 pinch of salt
• Achiote
• Chicken seasoning

Preparation

1. First prepare the dough by adding water, chicken seasoning, and achiote to give it the orange color, knead well until the dough is ready.
2. Spread the dough a little to give it a tortilla shape, then place the chicken filling with vegetables in the center.
3. Once the filling is placed, cover it with the other part of the dough, until it has a half-moon shape.
4. Prepare the frying pan with abundant oil and place one by one the pastries we have prepared. Be careful not to burn them.
5. It is enough to leave them between 3 to 5 minutes. Once this time has elapsed and they are golden brown, take them out to drain.
6. Serve with curtido and tomato sauce to taste.