Empanadas de Jaiba

To prepare the filling, heat a small amount of vegetable oil in a skillet over medium heat. Add the white onion and sauté until translucent, about 5 minutes.

Add the garlic and Serrano chile to the skillet and cook for another 2 minutes until fragrant.

Stir in the diced Roma tomato and cook until it softens and releases its juices, about 5-7 minutes.