EMPANADAS WITH CORN DOUGH
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
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 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
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
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
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
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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COLOMBIAN EMPANADAS (EMPANADAS ... - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
4.9/5 (122)Category Appetizer
- To prepare the dough:Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
- Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
- Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
SHREDDED BEEF AND MEXICAN STREET CORN EMPANADAS - THREE ...
From threeolivesbranch.com
Estimated Reading Time 6 minsTotal Time 1 hr 5 mins
- Use a glass or another round object to cut out circles of the dough approximately 3 inches wide. Repeat this process with the scraps until you have used all (or most) of the dough. You should get approximately 24 circles at 3 inches wide.
EMPANADAS - AUTHENTIC COLOMBIAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (2)Total Time 1 hr 35 minsCategory AppetizerCalories 97 per serving
- Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon cube for 20 to 25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
- Break small portions of the dough, about 1-½ tablespoon each one, and form each portion into a ball by rolling between the palms of your hands.
BEEF EMPANADAS - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
4.6/5 (16)Total Time 1 hr 45 minsCategory AppetizerCalories 274 per serving
- Cut beef into small 2 inch cubes. Cook over medium heat with 2 cups of water, onion and garlic cloves for 1 1/2 hours or until tender.
- While beef is cooking, place all chile peppers and tomatoes in a sauce pan with enough water to almost submerge (3 cups). Cook for 20 minutes over medium heat until softened.
- Mix corn flour, warm water and salt (optional) together in a bowl. Knead dough until smooth. Divide dough into 6 to 12 balls depending how big you want your empanadas to be. (form balls in between both hands).
- Take the Ziploc bag and open sides (with scissors or just pull apart with hands) so that you have two flaps (refer to pictures).
EASY VEGAN CORN EMPANADAS (OIL FREE) - FROM MY BOWL
From frommybowl.com
4.9/5 (14)Total Time 1 hr 10 minsEstimated Reading Time 5 mins
- Add the Cannelini Beans and 3/4 cup of Coconut Milk to a Blender or powerful Food Processor. Blend for 60-90 seconds, until the beans have broken down and only smooth liquid remains.
- Pour the liquid mixture gradually into a bowl, and “cut” the liquid into the dough using knives or a pastry cutter. Once this becomes to difficult, knead the dough with your hands until all of the flour has been incorporated. If you find the dough to be too dry still, add water in 1 tbsp increments until the dough becomes soft and slightly sticky
- Divide the dough in half and roll out each half between two sheets of parchment or wax paper, until about 1/8″ thin. Place in the fridge and let chill while you prepare the Corn Filling.
MEXICAN EMPANADAS RECIPE - MASA EMPANADAS | HANK SHAW
From honest-food.net
Ratings 4Calories 125 per servingCategory Appetizer, Snack
- Make your masa dough. Mix the masa harina with the hot water and knead into a cohesive dough, about 2 or 3 minutes. You may need slightly more or less water: What you want is a moist masa that does not stick to your hands.
- Cut out two sheets of plastic from a supermarket produce bag; the flimsy ones. These are better than heavy plastic. Put one sheet on your tortilla press, then pull off about 40 grams of masa dough, a bit larger than a walnut, or exactly the size of a walnut in its husk. Roll it into a ball and set it on the plastic. Put the other piece of plastic over it and press down with your hand a bit to flatten the dough somewhat. Lever your tortilla press down hard, but not all the way. Flip the tortilla over and lever it down again. This makes an evenly flat tortilla.
- Get a large frying pan or heavy pot and pour enough oil to come up at least 1 inch up the sides, and ideally 2 inches. Heat it to between 325°F and 350°F.
- Peel off the top piece of plastic and spoon a heaping tablespoon, more or less, onto the side of the dough closest to the lever, leaving about 1/2 inch space from the edge of the dough.
COLOMBIAN EMPANADAS (AUTHENTIC RECIPE) - A COZY KITCHEN
From acozykitchen.com
5/5 (2)Total Time 45 minsCategory Appetizer, Dinner, SnackCalories 103 per serving
- In a medium bowl, mix together the corn flour and salt. Create a well in the center and pour in the water and olive oil. Mix until dough forms a ball. If the dough is on the drier side, add a splash or two of water until the dough feels moist and pliable. Wrap the ball of dough with plastic wrap and allow to rest on the kitchen counter for 15 to 20 minutes. Meanwhile, make the aji and filling.
- Bring a small pot of water to a boil. Add the diced potato and cook until tender, about 5-7 minutes. When done, transfer to a colander to drain. Mash the potato lightly with a fork and set aside.
- Rub your palms with a bit of oil (this will help it from sticking). Scoop a few tablespoons of dough (about 2 ounces) onto your palm and roll into a smooth ball. Place the ball in between two pieces of plastic wrap and using a rolling pin, gently press the dough into a circle. (It's ok if the dough cracks a bit around the edges, but if it cracks completely that means it's not moist enough. You can fix it by adding a splash of water to the balls of dough, kneading it in and then re-rolling it. Not a fun solution but I've done this and it works great.)
EASY VEGAN EMPANADAS RECIPE (MADE WITH CORN DOUGH)
From brokebankvegan.com
- 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.
- Next, start breaking 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 tea towel to prevent drying out.
- 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.
- 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.
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