EMPANADAS
INGREDIENTS:
1 Lb. Masa (Most Mexican markets sell masa)
1 Lb. Ground Beef
1 Tomato (diced)
1/2 Onion (diced)
2 Serranos (diced)
2 Garlic cloves (chopped)
Salt and pepper to taste
Plenty of oil for deep frying
1 gallon size Ziploc bag
Tortilla maker (Optional)
Topping options: vegan cream and vegan queso fresco. You can also add some homemade salsa.
INSTRUCTIONS:
For the filling: Cook the ground beef with a little bit of water so that it doesn’t stick to your pan. Stir well until fully cooked. I like to give mine a quick rinse through a strainer. It gets rid of all the yucky stuff.
Return to the pan and add the diced tomatoes, onions, serrano peppers and garlic. Salt to taste. Cook for about 10 minutes, or until the tomatoes, onions and serranos are fully cooked.
Now for the fun part…
This is going to sound super funny, but you will need to cut a circle out of the Ziploc bag. This is where you will shape your tortilla base. If you are using a tortilla maker, you will need two circles (for each side) so that the masa doesn’t stick to the tortilla maker.
If you are making the tortilla by hand, grab a paper towel and place it under the plastic circle for better traction while rotating/shaping your tortilla.
Grab a nice handful of masa and shape it to oval with your hands while flattening it. Set it on the plastic circle and if using a tortilla maker, this is where you will cover with the second plastic circle so that you can press it.
If using your hands then simple stretch the masa with the outer palm of your dominant hand while using your other hand to slowly rotate the plastic circle as you stretch the dough (masa) into a tortilla. You will see the tortilla start to take shape after a few times of going around.
Once the tortilla is done, add some of the ground beef in the middle and fold it inwards half way, like if you were trying to make a little pouch. Use your fingers to seal the empanada well so that the filling doesn’t spill while frying.
Preheat your oil as you proceed at making as many empanadas as your dough (masa) and filling will allow you.
Make sure the oil is nice and hot or else the empanadas will absorb too much of the oil.
Once the oil is ready, proceed to deep fry each empanada. I like to go one by one so that I can make sure that they cook well. Usually I have my oil at medium to medium high heat. If you see that the empanadas are turning brown quickly, turn down the heat a bit.
Flip when you see that one side is nice and brown and wait for it to cook well on the other side.
I usually have a plate lined with paper towels to catch the oil. Place them on the lined plate and keep deep frying until done.
Serve nice and hot with the suggested toppings above. Enjoy!
Filling options: chicken & cheese. They all taste amazing!
