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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 cups - Masa
  • 3 cups - Water
  • 4 tablespoons - Oil
  • 2 teaspoons - Salt
  • 3 pounds - Ground beef, Browned
  • 2 whole - Onions, Sliced and sauteed
  • 1/2 whole - Pepper, Sliced and sauteed
  • 4 tablespoons - Tomato paste
  • 1 whole - Potato, Boiled and mashed (may use leftover mashed)
  • 3 cloves - Garlic, Diced
  • - Ground chili pepper, To taste
  • - Ground cumin, To taste
  • - Ground chipotle pepper, To taste (may use canned chipotle peppers for super spicy effect)
  • Directions:

    1. Mix all ingredients of filling in bowl and season to taste.

    2. Mix masa, salt, oil, and amount of water needed to make soft dough. You will learn the right feel by experience, do NOT rely on the amount listed in the recipe, sometimes you need more, sometimes less.

    3. Form dough into small round balls about the size of a large lemon. Let rest for 10 minutes if possible (can also roll right away, it just is a little harder to handle the dough).

    4. Using a tortilla press, a rolling pin or a heavy pan bottom, smash round balls of dough into flat circles. It is easiest to handle if you place the ball between to sheets of plastic wrap or wax paper. This dough is very soft and breaks easily.

    5. Place filling in the center of round circle and use the paper or plastic to fold the dough in half over the filling. Press the edge down with a fork to seal.

    6. Fry empanadas in hot oil until golden. We don't use a thermometer, so I have no idea what temperature oil we use.

    7. Enjoy!

    Brief Description

    South American fried pockets

    Main Ingredient:


    Category:  Beef

    Cuisine:  Mexican

    Prep Time: 1 hour(s)
    Cook Time: 40 min


    These reheat excellently by baking in the oven until crisp. They are delicious served with salsa, sour cream and refried beans.

    You can stuff these with practically anything! We've used several different meat fillings as well as a squash, cheese and onion version. Be creative!


    Anne's recipe

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    Posted On:

    June 10, 2014

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