Empanadas De Flor De Calabaza Squash Blossom Empanadas

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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