Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.