Mexican Empanadas

Ingredients:

• 2 cups Masa Harina


• 1/2 cup flour


• 1/2 teaspoon salt


• 1 package queso fresco cheese


• lukewarm water


• cooking oil or lard


• Pico de Gallo (optional)

Directions:

You may use pre-ground masa harina or homemade masa from the homemade corn tortilla recipe. You can purchase masa harina in most all Latin food stores and in some major supermarkets. Mix the dry ingredients, masa harina, flour, and salt together in a medium-size mixing bowl. Add a small amount of lukewarm water and stir with a fork. Keep adding water until a dough forms. Let the dough set for about 5 to 10 minutes.

  



Pre-heat the cooking oil or lard on medium high.

You will need two pieces of plastic to place between the tortilla press. Plastic shopping bags or zip-top bags work excellent. Cut the two pieces of plastic just larger than the tortilla press. I prefer working with zip-top bags since they are thicker and less flimsy than shopping bags but either work well.

  


Form a golf ball size ball with approximately 1.5 ounces of the masa dough. Place the ball in the tortilla press between the two pieces of plastic in the center. Slightly flatten the ball into a small patty.

  




Press until the masa fills most of the tortilla press. Remove the top sheet of plastic. If you don't have a tortilla press, you may use the bottom of a plate. This works really well, but you will have thicker empanadas as a result which is not necessarily a bad thing.

  





Crumble the queso fresco cheese and add it to one side of the flatted masa. Do not put any around the rim of the flattened masa. This is important in order to make a seal so that the cheese does not escape when frying. While still attached to the bottom plastic, fold the side of the flattened masa without cheese over the side containing the cheese. Lightly press the edges to seal the empanada.

  


  



Remove the plastic from the empanada by inverting it into your hand. Carefully peel off the plastic.

  


Place the empanada carefully into the hot oil. Be sure that the empanadas do not touch while frying, which could cause them to stick together and lose the cheese. Instead of flipping the empanadas, many Mexican women use a spoon to splash them on top with hot oil while cooking. Cook each empanada a few minutes until golden brown and slightly crispy. Remove from oil and place on a paper towel in a plate to remove excess oil.

  





You may wish to sprinkle Pico de Gallo and queso fresco (as seen in picture) on top of the empanadas for added color and flavor! Serve hot!



Variations:
Mexican empanadas are highly versatile. They can be topped with Pico de Gallo , Salsa Picante , Salsa Verde , or a Mexican salad mix which usually includes shredded lettuce, diced tomatoes, guacamole, and sour cream. Not only are the toppings versatile, but the stuffing is as well. Many people add shredded fish or shredded chicken to the queso fresco.