mexican empanadas

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.&nbsp;

Empanadas with Corn Dough

masa harina

water

salt

plastic

lettuce

avocado diced

vegetable oil

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.

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.

Remove the top piece of plastic and spoon some of the stuffing onto the tortilla. Leaving enough room to seal the edges.

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 over high heat. It's frying time!

Deep fry the empanadas one or two at a time until golden brown.

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.

These vegan empanadas are bursting with savory flavors! They&#39;re crispy on the outside and stuffed with meat-free fillings like jackfruit carnitas, refried beans, and dairy-free cheese.

Best Vegan Empanadas

½ - 2 cups very warm water

Refried beans

Jackfruit carnitas

jalapeños

Queso fresco

Al pastor

Blacks beans

Add the masa harina and salt to a mixing bowl and combine. Then, add in approximately 1 &frac12; cups of warm water to start with and mix together using your hands.

Knead the dough to form a ball that&#39;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).

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.

Dough

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.

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).

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.

If you don&#39;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.

Press

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&deg;F in a deep pot or fryer.

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.

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).

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.

Fillings

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.

Note: It&#39;s ideal to use a thermometer when working with oil. If you don&#39;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.

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Empanadas with Corn Dough

Best Vegan Empanadas

Top 2 mexican empanadas recipes from across the web

The most viewed mexican empanadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Empanadas with Corn Dough

Best Vegan Empanadas

The most viewed mexican empanadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine