Good morning, friends! Amy here playing in the kitchen, not a recipe in sight. With an idea to make empanadas, I started with dry corn masa meal (aka Maseca, Minsa). I don’t know where to get organic in small quantities, but I have it on hand that I use as an ingredient in Mano Y Metate mole powders. It is a starchy flour corn treated with lime and used for tortillas and tamales.
I added a pinch of salt and enough warm water to make a soft dough.
Then I kneaded in a splash more water to make a smoother dough.
It’s important to let the dough rest for the corn rehydrate.
For a filling, I made some Pipian Picante. Made with Santa Cruz Hot Red Chile, it’s only medium spicy. It’s only picante compared to the original Pipian Rojo made with Santa Cruz Mild Red Chile. My latest way to make mole powder into a sauce is to put the unmeasured quantity of mole powder into the pan, then add oil slowly until it looks like a paste consistency.
After cooking the paste, I added turkey broth and cooked turkey. Of course you could use veggie broth and a combination of whole cooked beans or vegetables you like.
I wanted a thick sauce that would not leak out of the empanadas.
Now that my dough had rested, I took a small bit and formed a ball. I placed it on sheet of plastic grocery bag, cut open and flattened to the counter. (If you wanted to put fun additions in to the masa, now would be the time.)
I folded the bag over the ball, sandwiching it between layers of plastic. Then I pressed the ball with a dinner plate.
Most plates have little rim on the bottom which makes for a uniform disk in a good thickness!
My guide is to add just less filling that it seems will fit.
After crimping the edges, I transferred to a hot, dry cast iron comal, flat side down.
For extra insurance against raw dough near the interior, I covered with a lid to steam a bit.
If it was still doughy, my backup plan was to fry after or instead of dry cooking. But I didn’t need to do that, it was totally cooked and delicious.
It seems like a miracle that the filling squeezes out when bitten but not before. And that I didn’t need to fry. That was so much easier than I thought and really good. Here’s wishing you fun in the kitchen and Spring miracles all around!
2 thoughts on “Pipian Empanadas”
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This looks delicious. The idea of covering with the lid to finish cooking is great.
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