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Learn to Make Marcela Valladolid’s Stress-Free Empanadas for Cinco de Mayo
‘Mexican Made Easy’ alum Marcela Valladolid shows Us exclusively how to make her no-stress empanadas just in time for Cinco de Mayo
“This is great for Cinco de Mayo because you can make it ahead and freeze [it] and just go directly to the stove the day of!” the Mexican Made Easy alum, 45, exclusively shares in the latest issue of Us Weekly. Valladolid grew up in Tijuana, Mexico, where she developed her passion for cooking and Mexican cuisine, before she moved to San Diego for school. Used with Permission of Voracious, and imprint of Little, Brown and CompanyWhile her empanadas recipe certainly brings the spice, Valladolid suggests pairing the dish with a salsa for an extra kick.
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