Corn empanadas with cheese and zucchini flowers (Panuchos con queso y flor de calabasa) from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos (page 66) by Deborah Schneider and Sara Remington

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil, olive oil, or vegetable shortening for lard; Monterey Jack cheese for Oaxaca cheese; spinach or zucchini for zucchini flowers; and sour cream for crema fresca. See recipe for a variation.

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