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Yield: 12
large or 24 small portions
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Ingredients
|
Amount
|
| Corn
dough |
|
| Masa
harina |
4
C |
| Water |
2
1/4 C |
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| Filling |
|
| Picadillo
(see recipe) |
3
C |
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| Olive
oil for brushing or vegetable oil for frying |
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Garnish
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| Cilantro,
chopped |
3
Tbsp |
| Queso
Anejo, crumbled |
1/3
C |
| Salsa |
1/2
C |
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| 1.
To make the corn dough: Combine the masa harina
and the water and mix with your hand. The dough
should come together in 1 minute or so. If it
seems dry, add additional water 1 tablespoon at
a time. The dough should be moist but not sticky.
Cover and let rest for 30 minutes at room temperature.
You may need to moisten the dough before using
as it tends to dehydrate and become slightly stiff. |
| 2.
Form 24 balls of dough about the size of a large
marble. With a tortilla press, press each ball
of dough into a 4-inch round between sheets of
plastic. Remove the top plastic sheet and place
1 tablespoon filling in the center of the round.
Pick up the bottom sheet of plastic and fold the
dough over the filling to make a small turnover.
Press the edges together, then peel away the plastic
wrap. Repeat until you run out of either dough
or filling, hopefully both at the same time. |
| 3.
Heat oil in a deep-fryer to 350°F. Fry the
empanadas until crisp and golden. Sprinkle with
salt and serve hot, garnished with chopped cilantro,
queso anejo and accompanied by your favorite salsa. |
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