Fried corn empanadas.
I love mine with roasted poblano peppers and caramelized onions. They are a great party food and easy to re heat just put them in the oven to crisp up. Don't forget the sour cream and salsa to dip them in.
Featured Pinch Tips Video
- 2 c
- corn masa harina
- 1 1/4 c
- 1 /14 tsp
- 2 Tbsp
- vegetable shortening or lard if not vegetarian
- 2 c
- meat or vegetable filling
- oil for frying
1To mix your dough add corn masa harina shortening and salt in mixing bowl. With hands or fork mix in the shortening into the masa harina add water and form dough. Should be soft and not stiff.
2Heat your oil to 350 and get your filling ready. If you don't have a tortilla pres cut out two pieces of parchment paper and set aside. Put a golf side ball of dough in your hand and put it between the two pieces of parchment. With a plate press the dough down until a tortilla is formed. You don't want it too thin. Add a teaspoon or more of filling to the center and form the empanada. Make sure the filling is not hot and it is cold. Keep reapeating until you are out of dough and filling.
3Have your oil ready and drop a couple at a time. Fry them until they are golden brown on both sides. Put fried ones on a plate with paper towels to drain some of the oil. Continue until you are done. Let them cool down and enjoy. To re heat them put them in a baking sheet and bake for 10-15 minutes at 350. Like I said you can use any kind of filling you like. Chicken, pork, picadillo, nopales or beans.