Aug 31, 2006, 9:07 AM
Post #1 of 1
At Rolly's special request:
Empanadas de Camarón (Shrimp Empanadas)
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Empanadas de Camarón
1/2 kilo tortilla masa
1 Tbsp achiote paste, dissolved in a bit of boiling water and added to the masa to give it a deep golden color
Oil for frying
For the filling:
1/2 kilo shrimp, peeled and well washed
2 Tbsp corn oil
1 white onion, finely minced
2 or 3 chiles serrano, finely minced
2 tomatoes, seeded and finely minced
Salt and pepper to taste
Grind the shrimp in a food processor or mince it finely with a knife. Heat 2 Tbsp of oil in a small skillet and add the minced onion and chile. Sauté until golden and soft. Add the minced shrimp and tomato and correct the seasonings. Allow to sauté until the flavors are well-mixed.
Make eight large tortillas with the masa. Divide the filling among the eight, placing the filling on one-half side of each tortilla. Fold the tortillas in half and seal by pressing with your fingers or the tines of a fork.
Fry the empanadas in hot oil until crisp on both sides. Drain on paper toweling.
Serve the empanadas on an oval platter, accompanied by chunky guacamole and thinly sliced red onions en escabeche.
(This post was edited by esperanza on Aug 31, 2006, 9:08 AM)