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Hispanic Heritage Month: Making Empanadas

Tamarind Juice

In case you weren’t aware, we are about a third of the way into “National Hispanic Heritage Month.” September 15th – October 15th, a short span of time in which over half a dozen Latin American countries celebrate their independence and the span of time which the US celebrates the history and culture of the people of Latin America.

So…..I couldn’t help but think that this might be a good time to try out some Central and South American recipes that have made their way onto my Pinterest “To Do List”

This weekend, we had Empanadas de champinones (mushroon empanadas), empanadas with chorizo and potato, tamarind Juice (aka agua de Tamarindo) and a modified “Mexican Chocolate” inspired version of the Chocolate Chubbies in Sarabeth’s Bakery: From my Hands to Yours.

I would have never thought to put mushrooms, shallots, and raisins together into a little pie, but was greatly pleased with the outcome. This is a recipe worth trying and I would encourage you to go ahead and follow the link to Laylita’s recipes (the blog is full of fun South American treats).

Mushroom Empanadas

For the Agua de Tamarindo, as suggested in the comments, I used less sugar than directed. I started with 1/4 cup sugar and then added a little at a time of additional sugar until I reached a sweetness I liked.

Agua de Tamarindo

For the chocolate chubbies, I omitted the nuts and chocolate chips, added ground cinnamon, and served with vanilla ice cream. The cookies were still very chocolaty, even sans chocolate chips.


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