Ingredients:

• Traditional Purple Corn Drink Cocinero Pereira D. – 1 packet
• Empanada dough for frying (12 units) – 1 package (Suggested brands: Tapamar, LaSalteña, or Goya not sell in BoliviaContigo.com) 
• Grated cheese mozzarella – 100 grams
• Powdered sugar to taste
• Vegetable oil – 500 ml

Preparation:

For the Purple Corn Drink (Api Morado):

1. Boil 2 liters of water in a large pot.
2. Pour the contents of the Traditional Purple Corn Drink Cocinero Pereira D. packet into the boiling water.
3. Stir well over high heat until it boils again.
4. Reduce the heat and simmer for 15 minutes, stirring occasionally to prevent sticking.

For the Cheese Empanadas:

1. Thaw the empanada dough at room temperature.
2. Spread the dough on a clean, lightly floured surface to prevent sticking.
3. Place a portion of grated cheese in the center of each dough piece.
4. Moisten the edges of the dough with a bit of water to help seal them.
5. Fold the dough in half and seal the empanadas by pressing the edges with a fork.
6. Heat the vegetable oil in a frying pan over medium heat.
7. Fry the empanadas until golden brown, turning them to cook evenly.
8. Remove the empanadas from the oil and place them on paper towels to drain excess oil.
9. Sprinkle powdered sugar to taste before serving.

Total preparation time: 30 minutes

Servings: 4

Pair your delicious Traditional Purple Corn Drink Cocinero Pereira D. with these crispy cheese empanadas. Perfect for a traditional Bolivian breakfast or snack!