1 lb. hamburger browned and drained.
Goya Sofrito
cilantro (fresh)

I use Everglades seasoning, however, I know a lot of you cannot get this seasoning, so you will have to season your meat w/salt, pepper & whatever. The meat may be marinated with Goya Mojo, again a matter of reference. Brown your meat & drain, add a couple tablespoons of sofrito and cilantro. Fill maza w/couple of tablespoons of meat mixture. Fold maza in half & seal with a fork along edges. Deep fry until golden brown. Aji Chompo may be added for those of you who like the heat, I make a Salsa Cruda to use on/in my empanadas. ENJOY!!!! These may also be frozen...another good idea for large parties is to cut the maza in 1/4 and make mini-empanadas.

Tomatoes, garlic (clove), green onion, purple onion, aji chombo, salt (to taste) lime juice. As I don't measure anything, this is a do it yourself recipe!

Anyone wanting seeds for aji chombo, let me know!