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Pork Empanadas(Empanadas de Maiz)

Fried corn masa empanadas! The fillings are unlimited and cook up in minutes!
Course Empanadas, Pork
Cuisine Mexican
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 Servings

Ingredients

Ingredients

    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

    Instructions

    • 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. 

    Notes

    To prep these ahead of time, you can cook the filled empanadas on a preheated comal or griddle for a few minutes per side. Cool completely before storing in an airtight container in the refrigerator. When ready to serve, flash fry in preheated oil.