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
STANDARD MASA FOR EMPANADAS
Masarepa is cornmeal that has been precooked, dehydrated and ground into a fine powder. It's used all over Colombia, Venezuela and Bolivia for a variety of recipes, including arepas and empanadas.
Provided by J. Kenji López-Alt
Categories snack, finger foods, pastries, project, appetizer
Time 30m
Yield About 24 (3-inch) empanadas
Number Of Ingredients 2
Steps:
- Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
- Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)
- 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.
- 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.
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.
MASA PARA EMPANADAS (EMPANADA DOUGH)
This basic dough recipe for empanadas, sweet or savory, is easily prepared, but you do need to knead it for several minutes to get the right texture.
Provided by agonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 30
Number Of Ingredients 5
Steps:
- Sift flour onto a flat work surface. Make a well in the center. Add sugar and salt. Gradually mix in shortening and water with a fork until dough comes together. Knead until smooth, about 10 minutes.
- Divide dough into 30 pieces. Roll each piece out into a thin, 6-inch round.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 26.3 g, Fat 15.7 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 78.4 mg, Sugar 0.9 g
More about "popcorn masa for empanadas recipes"
MEXICAN MASA EMPANADAS RECIPE - MASA EMPANADAS
From honest-food.net
10 BEST MASA HARINA EMPANADA DOUGH RECIPES | YUMMLY
From yummly.com
CORN FLOUR EMPANADA DOUGH - THERESCIPES.INFO
From therecipes.info
CORN EMPANADA RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRIED CORN EMPANADAS – CUCUMBERS AND LIMES
From cucumbersandlimes.com
BEEF EMPANADAS - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
CORN MASA SHRIMP EMPANADAS | RECIPE | EMPANADAS, SHRIMP …
From pinterest.com
CORN MASA SHRIMP EMPANADAS | RECIPE | EMPANADAS, MEXICAN …
From pinterest.ca
EMPANADA DOUGH RECIPE (MASA PARA EMPANADAS) - THE …
From thespruceeats.com
FRIED CORN EMPANADAS WITH QUESO FRESCO | AUTHENTIC …
From mexicoinmykitchen.com
POPCORN MASA FOR EMPANADAS | SHARONLEE422 | COPY ME THAT
From copymethat.com
POPCORN MASA FOR EMPANADAS RECIPE - FOOD NEWS
From foodnewsnews.com
CORN MASA SHRIMP EMPANADAS | RECIPE | EMPANADAS, MEXICAN …
From pinterest.co.uk
COLOMBIAN EMPANADAS (AUTHENTIC RECIPE) - A COZY KITCHEN
From acozykitchen.com
CRISP CORN EMPANADAS – HEART OF CELEBRATION
From heartofcelebration.com
EASY VEGAN EMPANADAS RECIPE (MADE WITH CORN DOUGH)
From brokebankvegan.com
HOW TO MAKE YOUR OWN MASA FOR THE BEST TORTILLAS EVER - SAVEUR
From saveur.com
HOW TO MAKE EMPANADAS WITH CORN DOUGH / CóMO HACER …
From mastercook.com
A COLOMBIAN CHEF SHARES HIS SECRET TO BETTER EMPANADAS
From nytimes.com
EMPANADAS - AUTHENTIC COLOMBIAN RECIPE | 196 FLAVORS
From 196flavors.com
AUTHENTIC MEXICAN FRIED EMPANADAS RECIPE - MY LATINA TABLE
From mylatinatable.com
POPCORN MASA FOR EMPANADAS RECIPE | RECIPE | EMPANADAS, BEEF …
From pinterest.com
AUTHENTIC MEXICAN FRIED EMPANADAS RECIPE - ALL THINGS MEXICAN
From allthingsmexican.com
EMPANADA RECIPE WITH CORN DOUGH - BIGOVEN.COM
From bigoven.com
FRIED EMPANADAS RECIPE - HOW TO MAKE EMPANADA DOUGH FOR FRYING
From honest-food.net
YUCATECAN CHAYA EMPANADAS - DORA'S TABLE
From dorastable.com
MASA DE EMPANADAS (EMPANADA DOUGH) RECIPE | MYRECIPES
From myrecipes.com
CORN FLOUR EMPANADA DOUGH RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
CORN AND POBLANO EMPANADAS RECIPE | MYRECIPES
From myrecipes.com
9 MASA RECIPES TO GET MáS OUT OF CORN DOUGH | SAVEUR
From saveur.com
CORN MASA EMPANADA DOUGH RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
CORN MASA SHRIMP EMPANADAS | RECIPE | MASECA RECIPES, HARINA …
From pinterest.ca
COLOMBIAN EMPANADAS (EMPANADAS COLOMBIANAS) - MY ... - MY …
From mycolombianrecipes.com
PORK EMPANADAS(EMPANADAS DE MAIZ) - LA PIñA EN LA COCINA
From pinaenlacocina.com
CORN MASA SHRIMP EMPANADAS - LA PIñA EN LA COCINA
From pinaenlacocina.com
MASA HARINA RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
COLOMBIAN-STYLE EMPANADAS | RICARDO
From ricardocuisine.com
EMPANADAS DE POLLO CON SALSA VERDE - KING ARTHUR BAKING
From kingarthurbaking.com
CORN MASA EMPANADAS WITH FAVA BEANS, SWISS CHARD, AND GOAT …
From kosher.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love