Empanadas with Corn Dough
Empanadas with Corn Dough 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.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 2 cups of shredded lettuce
- 1 avocado diced
- About 1 1/2 cup of vegetable oil for frying
Instructions
- 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 into 12 balls, and flatten and slightly cover with plastic wrap. Set aside.
- 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.
- 3
Remove the top piece of plastic and spoon some of the stuffing onto the tortilla. Leaving enough room to seal the edges.
- 4
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.
- 5
Heat the oil in a skillet over high heat. It's frying time!
- 6
Deep fry the empanadas one or two at a time until golden brown.
- 7
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.