Amanda
Nov 30, 1919, 12:00 AM
Post #3 of 4
(371 views)
Shortcut
|
These may not be like what you got at the bakery, but my Mexican husband and sisters-in-law taught me to make them this way. I may have to try putting them in the oven though, I hate frying everything all the time.
Empanadas
Masa harina flour/instant corn masa mix--Quaker makes this, as does Maseca
Water
White all purpose flour
Salt
Combine the desired amount of masa harina flour with water. Add a little white all purpose flour (a tablespoon or two) and a little salt. Begin mixing with a fork and then mix with your hands until the dough is no longer sticky. Add more masa harina or water as needed, its kind of a guess and test. Any extra dough can be refrigerated.
Use a tortilla press, covered on both sides with plastic wrap, to press small sections of the dough flat. I think you could probably also use a rolling pin to roll out the dough, but I haven't tried it.
Place the filling in the center of the circle of dough, fold over to a half circle, and press the edges together. Fry in oil til golden on both sides. We like to dip ours in a green chile sauce when we eat them.
Empanadas can be filled with cheese, hamburger, or anything else.
Use grated queso fresco cheese or a very mild feta.
Brown hamburger with a little onion and tomato. Season with garlic, cumin, etc.
|
Forums Index
Search Posts
Who's Online
Log In or Sign Up