Pork empanadas prepared in a corn masa dough. Guilty pleasure number one! For today’s pork empanadas, I used one of my favorite recipes for chicken tinga, but switched out the chicken for pork. But, if you prefer Chicken Tinga instead of pork, that’s delicious too! And then there is this version of Beef Tinga that would be tasty too! Tinga is simply shredded meat cooked in a spicy tomato and chipotle sauce. Super easy and delicious for these empanadas prepared with a corn masa dough. I wil confess that I do enjoy fried foods, but in moderation, always in moderation. Just a quick reminder that you cannot pin directly from my blog at this moment. Ongoing problem with Pinterest unfortunately. You must visit my Pinterest board La Piña en La Cocina to pin all my new recipes. Thank you!
Sorry, I do not have any individual pictures of the pork tinga I prepared this day. But if you want to see a play by play on how I prepared the recipe, you could visit my Instagram account @LaPiñaenLa Cocina and check out my highlights on my profile.
Tips! I cannot stress enough that your meat filling must be cooked down until very thick in order for it to work well in your empanadas. Any extra moisture of broth will cause your corn masa dough to tear open before frying.
Pork Empanadas(Empanadas de Maiz)
For Masa Harina Dough
- 2 cups masa harina
- 1/2 teaspoon of salt
- 1 3/4 cups warm water
You Will Also Need
- 2 cups pork, chicken or beef tinga previously cooked and cooled
- 3 cups canola oil for frying
- Your favorite salsa
- Shredded lettuce
- Sliced tomatoes
- Sliced avocados
- Mexican crema
- Crumbled Mexican cheese
- For Corn Masa: In a bowl, combine the masa harina and salt. Gradually add in the water until dough forms. Make 12 dough balls, transfer to a plate, cover with plastic wrap, set aside.
- Heat 2 cups of oil to a medium, heavy pot and heat oil to 350 to 365 degrees. While the oil heats up, fill the empanadas.
- Using a tortilla press or flat bottomed plate, flatten the dough ball in between 2 plastic sheets to about 5 inches.
- Fill one half of empanada with 3 tablespoons filling. Using the plastic, fold over and pinch and fold the edges to seal.
- Fry the empanadas in preheated oil for 2 1/2 minutes per side or until golden brown. Drain onto plate lined with paper towels. Serve with your favorite salsa and fresh garnishes.
The salsa above is simply Salsa Mexicana or Pico de Gallo prepared with 3 roma tomato, 1/3 onion, 1 serrano pepper, 1 chipotle in adobo, juice of 1 lime, cilantro and salt to taste!
The smoky dark red salsa you see in the pictures is my Chile Cascabel Salsa recipe! One of my favorites! Click Cascabel right here!