Goya dough rounds (frozen section)
1 lb ground beef 95% lean
fresh recao (chopped), to taste
fresh cilantro (chopped), to taste
1 packet Goya Sazon
1 teaspoon Goya Adobo
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon chili powder
1 tablespoons sofrito (Goya)
1 onion chopped
2 small green chilies whole
1 teaspoon chopped garlic
juice from 1 lime
salt and pepper, to taste
shredded cheese

Remove dough rounds from freezer 1 hour in advance to thaw.

In a pot over medium heat, sauté onions until soft. Add meat; brown thoroughly. Add remaining ingredients except cheese.

Simmer on low for 1 hour, stirring every so often. Turn off heat.

Rlace 1 dough round on a flat surface with parchment still attached. Place 2 tablespoons of shredded cheese in the center of the round. Place 1 large tablespoon of cooked beef on top of cheese.

Pick up 2 corners of parchment and join sides of dough together, forming a half moon shape. Peel top parchment back with a fork; press joined edges together.

In hot vegetable oil, place pocket gently into the pan. Fry until crispy. Serve with sour cream and salsa (or Pico de Gallo).

Submitted by: karoku