INGREDIENTS

250 grams of Adobera Cheese

2 cups of corn dough

2 plantains

1 cup of black beans

1 serrano pepper

3 tablespoons of chopped white onion

2 tablespoons of fine salt

2 cups of vegetable oil

1/2 cup of Oaxacan mole paste

1/2 cup of chicken broth

6 tablespoons of sour cream

Red onion to taste 

PREPARATION

1. Preheat oven to 160ºc

2. Wash the beans with plenty of water and drain. Cook in plenty of clean water in medium heat until they are softened.

3. Drain the beans and blend them with serrano pepper. Heat oil in a frying pan. Once it is very hot, sauté the white onion and sauté the blended beans. Season with salt, rectify the seasoning and set aside.

4. Grate the Adobera cheese and set aside in refrigeration

5. Bake the plantain with its skin. It should be baked to the point of making a purée, which is made when the peel begins to open. Remove the peel and pass it through a colander to obtain a smooth paste. Season with salt and mix with the corn dough

6. With the mixed dough make little balls the size of a lemon. With the help of a tortilla press, place a ball of dough in the center and press to form a tortilla. Fill with a spoonful of fried black beans and grated Adobera cheese. Close in the form of empanada watching that the filling does not come out. Form empanadas until the dough is finished. Set aside taking care not to stack the empanadas to prevent them from sticking with each other and breaking.

7. Put enough oil in a casserole to heat. To check the temperature of the oil put a little flour, it must float.

8. Heat the oil, add the empanadas and fry until they are golden brown. Take them out of the oil and put them on absorbent paper to remove the excess of fat.

9. On the side, heat the chicken broth and mix the mole paste until a homogeneous sauce is obtained. Adjust the seasoning

10. Serve mole sauce on the plate and place the fried empanadas on top. Finish with red onion in thin slices and sour cream.