J. Lohr | Salvadorean-Style Empanadas

Ingredients

• 1 lb. masa harina
• 10 – 12 oz. water
• 1⁄2 tsp. baking soda
• 1 tsp. vegetable bouillon
• 1 tsp. annatto seed (ground)
• 1 Tbsp. vegetable oil
• 1 tsp. salt
• 1 onion, diced
• 4 garlic cloves, minced
• 1 zucchini, diced
• 1 squash, diced
• 1 bell pepper, diced
• 1 carrot, diced
• 1 potato, par-cooked and diced
• 1 Tbsp. paprika
• 1 tsp. oregano
• 1 tsp. garlic powder
• 1 tsp. cumin powder
• 2 tsp. salt
• 2 Tbsp. vegetable oil
• 2 oz. white wine
• 8 oz. queso fresco
• 6 Roma tomatoes
• 1 onion
• 8 garlic cloves
• 2 tsp. dried oregano
• 1⁄2 jalapeno pepper
• 1 Tbsp. salt
• 2 tsp. black pepper
• 2 oz. lime juice
• 4 cups water
• 2 Tbsp. distilled white vinegar