Empanadas Veracruzanas

Veracruz is one of the most beautiful states in Mexico. 🐚🌴 Its geographical location has made this state rich in history, culture, and food. I consider myself very lucky to have been born and raised in this state (as well as in the unique state of Oaxaca). One of my favorite memories from my childhood are antojitos. Antojitos are generally fried corn based meals or appetizers, always accompanied by delicious sauces. Antojitos are considered fast food or informal meals, which is why many people usually enjoy them only on weekends. Empanadas are an example of the antojitos I grew up with, and I still enjoy them even now that I live abroad. This recipe became one of my husband's favorites from the first moment he tried it, and I hope it becomes one of your favorites too!💕

🥣 Cooking Time: 1hr

🍲 Servings: 12-14 Empanadas

Ingredients

Using fresh masa: 1lb of fresh corn masa 1 tablespoon of all-purpose flour 1 teaspoon of salt 1/3 cup of warm water (plus more if necessary)

2 tablespoons of natural purple sweet potato food coloring powder (optional)

Using masa made from scratch: 2 cups of corn flour* ¼ cup of all-purpose flour 2 teaspoons of salt 1 teaspoon of baking powder 3 teaspoons cup of vegetable oil 1 cup of warm water (plus more if needed) 2 tablespoons of natural purple sweet potato food coloring powder (optional) *Please do not confuse corn flour with cornmeal. They are both made from milled, dried corn, but they have completely different textures. Cornmeal is gritty, while corn flour is very fine and smooth. If you mistake cornmeal for corn flour, your empanadas will have a gritty, harsh texture, and you will be disappointed.

For the filling: 4 cups of cooked shredded chicken 1 cup of crumbled queso fresco 2-3 cups of vegetable or canola oil*  *to fry the empanadas

Directions

To prepare the fresh corn masa:

1. In a large bowl, mix the masa by hand with all the dry ingredients, slowly adding the warm water. Start mixing everything slowly by hand, making sure all the ingredients are well incorporated. Feel free to add more warm water to your masa if necessary as you knead the ingredients. Continue kneading until the masa is smooth without being sticky, and it acquires a purple color.

To prepare corn masa from scratch:

1. If you want to prepare your masa from scratch, you can do so with corn flour: First mix all the dry ingredients, and then add the vegetable oil and water. Start mixing everything slowly by hand, making sure all the ingredients are well incorporated. Feel free to add more warm water to your masa if necessary as you knead the ingredients. Continue kneading until the dough is smooth but not sticky and has turned purple.

Para preparar las empanadas:

2. To prepare the empanadas, start by taking a ball of masa of approximately 3 tablespoons and make a tortilla, either by hand or with the help of a tortilla press.

3. Place a tablespoon of shredded chicken and a tablespoon of fresh cheese in the center of the tortilla.

4. Fold the tortilla in half, creating the shape of a half-moon, and seal the ends by hand.

5. Line up your empanadas on a cloth napkin as you continue to prepare the rest.

6. In a large frying pan, heat 2 to 3 cups of vegetable or canola oil over medium heat. The amount of oil will depend on the size of your pan.

7. Once the oil is hot, fry the empanadas for approximately 2-3 minutes on both sides or until fully cooked.

8. Remove the empanadas from the oil and allow them to drain on a paper towel for 5 minutes before serving. You can enjoy them plain or serve them with romaine lettuce, fresh cheese, cream and sauce of your choice. ¡Buen provecho! 😋

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Notes

When making the tortillas to shape them into empanadas, using a large gallon size Ziploc bag can come in handy. You can either cut this in half, or in the shape of two large circles. This will help you make a tortilla and fold it in half, preventing the masa from sticking to your hands and kitchen counter (if you’re making them by hand), or from sticking to the tortilla press if you use one.

The natural coloring in this recipe is totally optional! This does not change the flavor of the masa or the empanadas, it just adds a touch of color to them. Usually I never add coloring to the masa, this here was a simple idea to our empanadas for an extra touch of love! 🍠🍠🍠

In Mexico a lot of people have the blessing of having local tortillerías within reach where they can go and buy not only their tortillas but also fresh corn masa. Of course, if you live abroad, I highly recommend to check any local Mexican or Hispanic markets around your area if you wish to use fresh corn masa. When you use fresh corn masa, basically all you do is season it so it’s ready for cooking. Having fresh masa can save you time not just to make empanadas but also sopes, garnachas, gorditas, etc. The possibilities are endless!

If you make you own masa, don’t worry! As long as you use corn flour and not cornmeal, your homemade masa will be just as tasty and can also be used for tasty dishes such as the ones I just named (and will happily work on posting about soon!).

You can also prepare your empanadas with any filling of your choice. At home, we always make them with ground meat (picadillo), tuna, cheese, or even ham and cheese! In this case we decided to make them with shreded chicken since we had leftovers from a roasted chicken that we prepare at home, but the possibilities are endless! 😋