Popcorn Masa For Empanadas Recipes

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EMPANADAS WITH CORN DOUGH



Empanadas with Corn Dough image

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.

Provided by Mely Martínez

Categories     Antojitos

Time 35m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : ServingSize 2 Empanadas, Calories 246 kcal, Carbohydrate 29 g, Protein 14 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 137 mg, Fiber 2 g

CHAYA EMPANADAS



Chaya Empanadas image

Chaya Empanadas recipe from Pati's Mexican Table Season 5, Episode 2 "Mérida: Exploring with the Locals"

Provided by Pati Jinich

Categories     Antojos     Main Course

Time 27m

Number Of Ingredients 6

2 cups fresh corn masa
1/2 cup chopped chaya leaves ((may substitute spinach or watercress))
1 teaspoon kosher or coarse sea salt
4 cups grated Dutch edam cheese ((may substitute Gouda or Muenster))
Vegetable oil for frying
Salsa roja (of your choice, warmed, optional)

Steps:

  • In a large bowl, combine the masa, chaya, and salt by kneading with your hands.
  • Pinch off a large, golf-ball sized piece of masa and roll it into a ball, then gently flatten with your palms. Place the flattened masa on a piece of plastic wrap and use your fingers to press it into a flat round tortilla about 1/8" thick (alternatively, use a tortilla press). Repeat until all of the remaining masa has been used up.
  • Place 1/2 cup of the grated cheese on one side of the masa round, then fold over to make a half-moon shape. Press around the edges with your fingers to close, using the plastic to help you out. Repeat with all the masa rounds.
  • In a large casserole or heavy bottomed pan, heat ½" of oil to 325 degrees Fahrenheit. If you don't have a fry thermometer, test by dropping a small ball of masa in the oil; if the oil actively bubbles around it, it's ready.
  • Working in batches, fry the empanadas in the oil until crisp, about 2 to 3 minutes per side. Place the fried empanadas on a paper towel lined plate to drain off the excess oil. You may serve them with a side of warm salsa roja or salsa of your choice.

POPCORN MASA FOR EMPANADAS



Popcorn Masa for Empanadas image

Grinding boiled popcorn kernels in a wet mill or food processor produces a masa with much better flavor and texture than you can get with precooked cornmeal (masarepa). I use a Victoria-brand cast-iron mill, produced in Colombia, which costs about $50 online. This popcorn masa, a technique taught to me by the chef Carlos Gaviria, a scholar of regional Colombian cooking at the University of La Sabana, forms the crust for these Colombian Beef and Potato Empanadas.

Provided by J. Kenji López-Alt

Categories     snack, finger foods, pastries, project, appetizer

Time 1h30m

Yield About 24 (3-inch) empanadas

Number Of Ingredients 2

1 1/2 cups raw popcorn kernels
1 teaspoon kosher salt

Steps:

  • To prepare popcorn kernels with a pressure cooker, combine kernels and 2 quarts water in the cooker. Cook at high pressure for 45 minutes. Remove from heat and allow the corn to cool naturally. Proceed to Step 4.
  • To prepare popcorn kernels on the stovetop, place kernels in a large bowl and cover with 2 quarts of water. Cover and set aside overnight.
  • The next day, transfer popcorn and water to a large saucepan. Bring to a boil over high heat, reduce to a simmer, then cover and cook until the popcorn is tender and kernels are starting to blow out (the tops should crack open and split), about 2 hours, adding more water as necessary to ensure that the popcorn is constantly submerged.
  • To prepare masa in a grain mill, drain corn thoroughly and transfer to the hopper of a grain mill adjusted to the finest milling size. Mill popcorn onto a wooden cutting board. Sprinkle with 2 tablespoons water and 1 teaspoon salt, and fold and press to incorporate. Skip to Step 6.
  • To prepare masa in a food processor, drain corn thoroughly and transfer to the bowl of a food processor. Add 2 tablespoons water and 1 teaspoon salt. Process until a coarse masa is formed, 1 to 2 minutes, scraping down the sides of the food processor as necessary. Transfer the masa to a wooden cutting board. Fold and press to incorporate.
  • Continue kneading the masa by pressing it against the board with the heel of your hand until it forms a moist, easily workable dough. To test, take a small ball in your hand and press it flat. If the dough cracks when you press it, add more water 1 tablespoon at a time until it is smoother and workable. (Small cracks around the edges are OK.)
  • Using a clean, damp kitchen towel or plastic wrap, cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag. Bring to room temperature before using.
  • For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.

BAKED CORN EMPANADITAS



Baked Corn Empanaditas image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 18

4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt
3 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 large tomato, peeled, seeded and finely diced
1/2 pound potatoes, cooked and cut into 1/4inch dice
2 cups fresh corn kernels (about 5 ears)
1/2 bunch chopped Italian parsley
1/2 cup grated Anejo cheese
1 egg white
2 tablespoons water
1/2 teaspoon coarse salt

Steps:

  • Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use.
  • Heat the oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin, salt and pepper and saute 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool.
  • Divide the dough into 24 golfball size pieces, moistening your hands with water to prevent sticking if necessary. Flatten balls to 3 inch disks. Place a heaping teaspoon of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the half moons are formed. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for about 2530 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm.

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