Corn empanadas with beef and cheese recipe

Corn masa or flour of corn is very easy to manipulate and shape into whatever you like... here is an empanada recipe that uses corn flour instead of the usual white wheat flour, which is far more frequently used in empanadas. Using this corn masa will give these meat empanadas a special tortilla taste which is nice, and the stuffing ingredients will also help give them an undeniable mexican signature taste!

| Yield: 12 empanadas | Preparation: | Cooking and Baking: | Total time: | | by:

Recipe for Corn Empanadas with beef and cheese:


corn empanadas
For the masa dough:
* 2 cups corn flour
* 2 1/2 cups of slightly warm water
* 1 teaspoon salt

For the filling:
* 1 pound ground beef
* 1 medium onion
* 1/2 red bell pepper medium preferably cut into thin strips and short
* 2 cloves garlic, crushed
* 1 tablespoon chopped cilantro
* 1 teaspoon paprika
* 3 tablespoons tomato paste, diluted in 1/2 cup water
* 2 tablespoons dry white wine
* 1/4 cup raisins
* 2 tablespoons vegetable oil
* Salt, pepper and oregano
* 1/2 pound of grated cheese (mozzarella or cheddar)


1) For the dough, in a medium bowl pour the warm water and add salt. Gradually add corn flour, gently moving with the fingertips until dough is slightly firm and thick that sticks to your hands. Reserve it with clear plastic cover.

2) For the filling, in a heavy saucepan and heat pour oil, add the onion, sliced pepper, garlic and celery; when the vegetables are slightly tender, add the meat and mix constantly until it has browned. Season with salt, pepper, paprika and oregano.

3) Add the diluted tomato paste, cilantro and dry wine. Allow to reduce the small amount of sauce before removing from heat add the raisins. Let the filling cool down. Grate the cheese, and reserve.

4) Preparing of the dough, first place a big enough sheet of waxed paper on a flat surface. Take a portion of the flour-based dough, roll it into a ball and place it over the plastic. First flatten slightly with the palm of your hand then cover with another sheet of waxed paper.

5) With a rolling pin flatten the dough giving it the shape of disc with a thickness of about 1/4 inch and a diameter of around 6 inches. Remove the plastic covers, add two teaspoons of the meat stuffing and plenty of grated cheese.

6) Close the empanadas the way you prefer: like classic empanadas by folding the disc over the stuffing or lengthwise like a gift; seal the edges by pressing them together.

7) Safely deep-fry the empanadas in plenty of hot oil, until they get a nice golden color; take out of the oil then place them on absorbent kitchen paper towels so they lose the excess fat.

Buen provecho!

mexican recipes