Go Back
fried empanadas

FRIED EMPANADAS WITH MASA HARINA

MEXICANCOOKINGONABUDGET.COM
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 25 EMPANADAS

Ingredients
  

  • 3 cups masa harina
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 3 roma tomatoes
  • 1 M/L onion you will get ¼ of this onion to blend with the tomatoes
  • 2 garlic cloves
  • 1-2 tablespoon chipotle sauce no the entire chipotle, we are using the liquid
  • salt and pepper
  • 2 cups shredded chicken 1 lb of ground chicken you can use if you would like.
  • oil to fry the empanadas
  • 1 cup shredded cheese
  • ½ tablespoon dried oregano
  • shredded lettuce
  • queso fresco
  • sour cream
  • limes
  • salsa

Instructions
 

  • In a bowl mix the masa harina, all purpose flour, salt and baking powder. Add water until we form a dough, grab a little bit of the dough and press it, if it doesnt show cracks your dough is gowod to go, if it shows cracks aroud add more water.
    set it aside,
    blend together : the tomatoes, garlic and the ¼ of onion together with the chipotle and a ¼ of cup of water, blend it until everything is well combine.
    sliced the rest of the onion finely.
    In a pan add some oil, add the onion and the mixture that we blend, add salt and pepper to taste. Cook it in low for around 8 minutes, mix it once in a while.
    Add the shredded chicken and mix it,cook it for 2 minutes.
    Turn it off .
    Lets start making the empanadas, you will get around 24 to 27 empanadas. Divide your dough, grab 1 ball put it between 2 pieces of plastic and press it down either with the tortilla pressure or with the back side of a plate.
    Remove 1 plastic, add some cheese then some of the filling and carefully using the other plastic the one that we have on the bottom of the empanada we are going to close the empanada and we are going to press all around.
    Remove from the bottom plastic and take it to the pan with the hot oil cook it for 2 minutes or until is golden brown turn it and cook it from the other side. once is cooked from both ways take it out. Do the same with the rest of the empanadas.
    If you are planning on freezing them, let them cool completely then add them to a ziploc bag.
    keep it in the freezer up to a month.