Step 1

Add the masa harina and salt to a mixing bowl and combine. Then, add in approximately 1 ½ cups of warm water to start with and mix together using your hands.

Step 2

Knead the dough to form a ball that's moist enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes (like you would when kneading bread dough).

Step 3

If the dough appears too crumbly, add a tablespoon of water at a time until you achieve a texture similar to play dough. If it becomes too sticky, add in a little more masa harina.

Step 4

Break off pieces of the dough to form small balls. Roll each piece of dough in between your palms until smooth. You should get about 14-16 empanadas out of this recipe. Only roll 2-3 balls at a time, and store the extra dough under a damp tea towel to prevent it from drying out.

Step 5

If you have a tortilla press, cut a freezer bag into 2 pieces that will fit into the press (one for each side of the dough).

Step 6

Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.

Step 7

If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish or plate.

Step 8

Grab out your fillings: refried beans, jackfruit carnitas, vegan queso fresco, etc. In the meantime, heat 2-3 cups of vegetable oil (enough to fully submerge the empanadas) to 350-375°F in a deep pot or fryer.

Step 9

Once the dough is flattened, remove the top plastic piece and add a spoonful of fillings into the middle, making sure to leave room for sealing the edges.

Step 10

Keeping the dough on the bottom piece of plastic, fold it over to form a half-moon shape. Pinch the edges together, making sure there is a good seal (you can press the edges down with a fork over top of the plastic to help with this).

Step 11

Remove the empanada from the plastic. If you want an even edge, press around the pinched half of the empanada with a bowl similar in size. You can also cut along the edge with a knife. Set the empanada aside on a tray with plastic wrap over top to keep the moisture locked in.

Step 12

Once you have made a few empanadas, carefully add 1-3 into the pot of hot oil. Deep fry until golden brown, about 2-4 minutes. Continue forming the rest of the empanadas while you wait for the previous batch to fry.

Step 13

Note: It's ideal to use a thermometer when working with oil. If you don't have one, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats to the top, then you should be good to go.

Step 14

Serve your empanadas while warm with sauces like salsa roja, salsa verde, Mexican crema, etc. Happy eating!