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How to make Empanadas with corn dough / Cómo hacer empanadas de masa de maíz.



Empanadas” or “Quesadillas” are a delicious snack which can be eaten any day. They can be filled with a variety of fillings from farmer fresh cheese, squash flowers, potatoes, ground meat, shrimp, chicken, etc.
If you visit Mexico City or any small town, you will not have trouble finding a stand serving a variety of delicious empanadas. You can invite friends for a casual dinner any evening and present them with these empanadas. Believe me, they will not be disappointed!
Today’s empanadas are filled with “Tinga Poblana”, but you can also use fresh Mexican cheese, shredded cooked chicken, shrimp or cooked ground meat. Fillings vary from region to region, so here you can be creative and set your imagination free. I saved some of the “Tinga Poblana” from last week to cook these empanadas because the flavor of corn dough complements them very well.
Actually, the main reason for making this empanadas with “Tinga Poblana” is because I remember eating them in a small restaurant with tables and chairs outdoors. No, I am not talking about a fancy Paris-like restaurant, I’m talking about a run down place with ugly plastic furniture with good cheap food. The dough is very crispy and the Tinga is really flavorful. Enjoy!
For 12 Empanadas
Ingredients :

  • 2 cups of masa harina
  • 1-¼ cups of warm water (amount may vary depending on air humidity and other wheatear conditions).
  • 1/4 teaspoon salt
  • 2 pieces of round plastic cut out from a bag. (freezer bags are ideal for this purpose).
  • 2 cups of filling ( cooked chicken, ground meat or grated cheese) Note: Filling must be cold to keep the dough in shape.
  • 2 cups of shredded lettuce
  • 1 avocado diced
  • about 1 1/2 cup of vegetable oil for frying

1. Prepare the dough in a bowl, mixing the masa harina, salt and warm water to form a ball, knead dough until smooth. Divide the dough in 12 balls, and flatten and slightly cover with plastic wrap. Set aside.
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2. Place one ball of dough between two pieces of plastic and press using a tortilla press, a heavy skillet or a dish. I know, you have seen the tortilla press, but somehow I love to use my glass dishes for this step. So, do not be afraid, use whatever you have.
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Remove the top piece of plastic and spoon some of the stuffing onto the tortilla. Leaving enough room to seal the edges.
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Using the piece of plastic fold the dough over to make a half moon shape turn over. Pinch the edges, making sure they seal to avoid any leaking of the mixture while frying. Remove the empanada from the plastic set aside on a large plate or tray and cover with a plastic wrap. Keep working with the rest of the dough making the empanadas.
Heat the oil in a skillet at high heat. Its frying time!
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Deep fry the empanadas one or two at a time until golden brown.
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About 2 minutes on each side. Drain on paper towels. Serve hot topped with lettuce and avocado. Eat them adding some salsa. After that, take a long walk.
And what do you put inside your empanadas? Please, let us know.

PS.  After several request now you can buy the Frying skillet on our Amazon Store. Select the size you need.

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38 comments:

  1. WOW Mely, siempre me impresionas! Tengo que tratar de hacer estas pronto! Como se me antojaron! Oye y esa sarten de donde la sacaste? Se ve buenisima para freir taquitos y enchiladas.
    Un abrazo!

    ReplyDelete
  2. Hola Silvia!

    Lo compre en una tienda Hispana en Georgia.
    Funciona muy bien para enchiladas rojas, flautas, empanadas.

    Saludos!

    ReplyDelete
  3. QUIERO! Mely es media mañana y quiero quesadillas fritas ! jajaja rellenas de tinga!
    pero ya! Te ha quedado excelente esta entrada, te felicito! la fotografía excelente!
    Tu blog sera uno de los mejores de la red!
    Continúa así, te felicito sinceramente. Un gran beso!

    ReplyDelete
  4. MELY, Has probado ponerle a la masa un poco de salsa de chile guajillo? y quedan rojitas y el sabor de la salsa molida con ajo. Y en las fiestas patrias haces otras verdes (la masa con espinaca cocida y molida) y las acomodas verdes blancas y rojas. Saludos!

    ReplyDelete
  5. Hola Nora,

    Si las he visto con chile en la masa en el estado de San Luis Potosi, pero verdes con espinacas solo he cocinado hecha en casa.
    Pues para las fiestas patrias lo preparamos.

    Saludos!

    ReplyDelete
  6. This looks so easy, and I love the idea of using a glass pie plate as a press!

    Where did you get the little fry pan? Another great idea.

    ReplyDelete
  7. Hello Barbara,

    Thank you for visiting my blog.

    I got this cool frying pan in Georgia, I think, it was Alpharetta, GA in a Hispanic Store. I like that it has a large diameter but at the same time it works in my stove. It is a small version of the ones used in restaurants or street food vendors in Mexico.

    ReplyDelete
  8. A mi hija les fascinan las empanadas, la proxima vez las hare con las espinacas, que buena idea. Si tiene la receta de dulce de leche, cuando era chica me fascinaba en trocitos. Gracias

    ReplyDelete
  9. Hola Idida,

    Gracias por tu visita, si tengo la receta de dulce de leche, no te refieres a la "cajeta" verdad? Si no al dulce que se vende envuelto en celofan? Por favor avisame si es esa para ponerla mas adelante.

    Saludos!

    ReplyDelete
  10. hello! i love all your dishes! I wanted to know where you got your deep frying dish?

    ReplyDelete
  11. Hello Alejandra,

    I got this frying pan at a Mexican grocery store in Georgia.
    It is very useful.
    Thanks for visiting.

    ReplyDelete
  12. Mely, I always leave so inspired when I visit your blog. These are wonderful! I'll be sure to try them out!!

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  13. Ola Mely,
    Your Empanada rounds are just perfect. Mine don't always look so round, they are sometimes oblong...lol...I am going to study your post and maybe I will get better. Thank you so much for sharing at Full Plate Thursday and please come back!

    ReplyDelete
  14. I found the frying pan at my local Vallarta Market in Van Nuys, California. I was so excited because I have been searching for it ever since I saw this posting. We are making empanadas this weekend. I will let you know how they turn out.

    ReplyDelete
  15. Hello Danelle,

    I am so glad you found it. Please do let me know. We made Tostadas last night in ours.

    The frying pan is great to fry all kind of foods.

    Have a happy weekend!

    Mely

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  16. The empanadas were absolutely delicious. We have made our family's version of them before but this was the first time we used this cool frying pan. Less mess and crispy empanadas. Love all of your recipes. We are doing tacos tonight. Keep the recipes and fun cooking gadgets coming.

    ReplyDelete
  17. Okay, You've already answered the question regarding the frying pan used for the empanadas, but does it have a name? I'd love to get one, but I'm neither in Georgia or in California as posted by your readers.
    A Texan Reader. Love your blog--yumilicious!!!

    ReplyDelete
  18. Hello Danelle,

    Thanks for letting me know your cooking experience with the new comal.

    Saludos!

    Mely

    ReplyDelete
  19. Hi Anonymous,

    I know this frying pan as " Comal para garnachas o enchiladas". It is not actually flat like a comal but that is the name I know for it. If you live in Texas you can find it at the flea markets. I just got a new one this year that my dear sister sent me from Texas. She got it at the flea market and also bought one for herself. They are very practice for frying food and there is less mess to clean.

    I hope you have luck finding one. They cost around 30 -35 dollars.

    Saludos,

    Mely

    ReplyDelete
  20. There is a Filipino version called "Empananditas". It is made with flour dough (that turns golden and flaky), and is usually filled with ground beef (and or pork), potatoes, onions, garlic, peas, and raisins. I like to make mine a little bit spicy, to balance out the sweetness of the raisins. The combination of everything makes a wonderfully savory empanada. There's even a little bit of sauce in the mix ("gravy") to keep it from tasting dry. :)

    When my husband and I went to Mexico (Playa del Carmen), there was a little kitchen off the beaten path, that made empanadas. They made one with just ground beef, and the other had shredded chicken. They served it with chopped cabbage and hot sauce. YUM! I think I ate 8 of them in one sitting, AND made sure to buy some to eat at the hotel. :)

    ReplyDelete
  21. Hello Emerald,

    Glad to know you visited Playa del Carmen and had the opportunity of tasting the empanadas. I usually like to top mine with finely shredded cabbage. There are other versions of empanadas made with wheat flour dough and also filled with fish, cold meat or ground meat.

    Thanks fro stopping by. :)

    Mely

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  22. I visited mexico this weekend and had empanadas there. I was eager to recreate them, and your recipe nailed it! So very delicious! thank you

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  23. Hello Jessica,

    I am so glad you were able to make them. Please come back soon.

    Mely

    ReplyDelete
  24. We were looking up corn flour empanada recipes tonight and yours made us get up and start cooking with excitement. Thanks for the great photo directions. I used a glass pie plate to make the corn tortillas (my first time ever trying this) and they came out beautifully. We did use yellow masa harina which made the dough crunchy, but we still enjoyed our beautiful dinner. Next time we plan to try this recipe using white masa harina flour for a softer dough.

    ReplyDelete
  25. We were looking up corn flour empanada recipes tonight and yours made us get up and start cooking with excitement. Thanks for the great photo directions. I used a glass pie plate to make the corn tortillas (my first time ever trying this) and they came out beautifully. We did use yellow masa harina which made the dough crunchy, but we still enjoyed our beautiful dinner. Next time we plan to try this recipe using white masa harina flour for a softer dough.

    ReplyDelete
    Replies
    1. I am so glad the instructions were helpful Stephenie.
      And when you use fresh masa the texture of the empanadas is even crunchier.

      Thank you for your comment and happy cooking.

      Mely

      Delete
  26. Can you make these ahead of time and freeze up before frying? Thank you Janitta

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  27. Can you make these empanadas ahead of time and freeze before cooking? Janitta

    ReplyDelete
  28. Can you make these ahead of time and freeze up before frying? Thank you Janitta

    ReplyDelete
  29. wow! this looks delicious!! where can i get a frying pan like the one you have??!

    thanks!
    buscandotacones.blogspot.com

    ReplyDelete
    Replies
    1. Hello Bertha,

      Just look online for a "comal de pozo". Several readers how asked before have good luck buying it online.

      Happy cooking,

      Mely

      Delete
  30. Can you bake these on the comal? I know frying tastes better, but we're trying to cut calories :-)

    ReplyDelete
    Replies
    1. Yes, you can make them in the comal. Check this link:
      http://www.mexicoinmykitchen.com/2009/03/how-to-make-corn-dough-quesadillas.html


      Happy cooking!

      Mely

      Delete
  31. My husband and I made empanadas tonight but the masa didn't cook all the way thru. We tried cooking them longer, but they almost burnt and still weren't cooked thru. I was afraid if I made the rounds thinner they wouldn't hold. Could it be the store bought prepared masa?

    ReplyDelete
    Replies
    1. Hello Meggy,

      Do you mean the masa preparada they sell for tamales? That masa has lard or shortening making it difficult to form a thin circle to make the empanadas. If plain masa is not available use corn flour masa, like maseca or other brand.

      Happy Cooking!

      Mely

      Delete
  32. Making these tonight using this recipe, cannot wait!

    ReplyDelete
    Replies
    1. Hello George,
      I hope you could tell us how did you like them.

      Happy cooking!

      Delete
  33. I make a spicy ground beef/tomato based filling but make a white flour pastry. These sounds wonderful and I will definitely try your recipe. Your tips on the freezer bags is brilliant too!

    ReplyDelete

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