Fried Flour tortillas your choice ground beef, chicken or corn mushrooms with red and green peppers, onions, garlic, paprika, and drizzled with a vegetable aioli

In a large bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover with a towel and let it rest for 30 minutes.

Make the Dough

In a skillet, heat a tablespoon of vegetable oil over medium heat. Add onions and garlic, sauté until translucent. Add ground beef, chicken, or huitlacoche, and cook until browned. Stir in red and green peppers, paprika, salt, and pepper. Cook until peppers are tender. Remove from heat and let cool.

Prepare the Filling

Divide the dough into small balls (about the size of a golf ball). Roll each ball into a circle about 5 inches in diameter. Place a spoonful of filling in the center of each circle, fold over, and pinch the edges to seal.

Shape the Empanadas

In a deep skillet, heat vegetable oil over medium-high heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Empanadas

In a bowl, combine mayonnaise, lemon juice, minced garlic, and salt. Mix well until smooth and creamy. Adjust seasoning to taste.

Prepare the Aioli

All-purpose flour

Salt

empanadas de carne, de huitlacoche or pollo

Recipe information

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