Empanadas De Flor De Calabaza (Squash Blossom Empanadas)

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Ingredients

Chile de arbol salsa:

1/4 cup extra virgin olive oil

6 chiles de arbol, roughly chopped

1 clove garlic, minced

3 Roma tomatoes, roughly chopped

1/2 yellow onion, cut into 1/4-inch dice

1 tablespoon cilantro

-- Juice of 1/2 lime

Empanadas:

3 tablespoons extra virgin olive oil

1/2 jalapeno pepper, cut into 1/4-inch dice

1 large zucchini, cut into 1/2-inch dice

6 squash blossoms, de-stemmed and cut into quarters, lengthwise

2 tablespoons cilantro, roughly chopped

1 cup queso fresco, crumbled

-- Kosher salt to taste

3/4 pound fresh masa for tortillas (preferably yellow corn)

1 cup vegetable oil

To finish:

3/4 cup shredded green cabbage

1/2 cup queso fresco

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