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147
Rattlesnake Empanadas
Grind rattlesnake and chicken fat together until it
looks like ground pork. Sauté peppers, cactus, and
ground meat together for about 15 minutes.
1 pound boneless rattlesnake
meat (found at gourmet
stores or online)
3 ounces chicken fat to bind
(can use chicken meat)
Add seasonings and lime juice to the skillet. Cook for
15 to 20 minutes more.
½ cup each red, yellow, and green
bell peppers, chopped fine
Drain and let cool.
½ cup diced nopalito cactus
(found in ethnic food section
of grocery store)
Add shredded cheese to mixture. Spread out pastry
sheet and cut in 4-inch circles (use a biscuit cutter,
fancy tart cutter, or can). Brush pastry with egg wash.
Place a tablespoon full of mixture in middle of circle,
fold pastry over and crimp closed with fingers or fork.
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon chile powder
¼ cup lime juice
Cook in 350 degree oven for about 12 minutes.
²/ ³ cup shredded Colby cheese
2 boxes puff pastry sheets,
defrosted
Plate on top of salsa. Top with guacamole, sour cream,
or ranch dressing.
Egg wash (one egg, fork whipped
with 2 tablespoons water)
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