Beef and Cheese Empanadas
Add Mexican flavor to your gathering with these versatile empanadas.
30 minutes
15 minutes
45 minutes
Ingredients
- 2 cups Instant Corn Flour (Masa)
- 1 1/2 cups warm water
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/2 cup crumbled Cotija cheese
- 1/2 cup Mozzarella Cheese
GARNISH
- Mexican crema
- Crumbled Cotija cheese
- HERDEZ® Chunky Salsa
Directions
- In a bowl, mix Maseca, salt, and water.
- Knead until it forms a smooth, non-sticky dough. If it feels dry, add water 1 tablespoon at a time.
- Cover with a damp towel to keep moist.
- Cook ground beef until brown.
SHAPE THE EMPANADAS:
- Divide dough into 10 equal balls.
- Flatten each ball between two pieces of plastic using a tortilla press or a flat plate until about 5–6 inches wide.
- Add 1–2 tablespoons of cooked beef and mozzarella.
- Fold over the dough to form a half-moon. Seal edges by pressing with fingers or a fork.
COOK:
- To Fry: Heat oil (about 1/2 inch deep) in a pan over medium heat. Fry empanadas 2–3 minutes per side or until golden and crisp.
- To Bake: Brush empanadas with oil. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
GARNISH:
- Garnish with Mexican crema drizzle, HERDEZ® Chunky Salsa, and crumbled Cotija cheese.