Empanadas Del Mar (2) Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and chop into roughly 1/2-inch pieces. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Heat a 10" skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the diced onion and sauté 2–3 minutes until translucent and fragrant.

Add the minced garlic and cook 30 seconds. Stir in the chopped shrimp and cook 1–2 minutes until shrimp are just opaque (they will finish cooking quickly).

Add the diced tomato, minced chipotle (1 tsp), ground cumin, smoked paprika, remaining salt (1/4 tsp) and pepper. Cook 1–2 minutes to meld flavors and to let tomatoes soften but not become watery.

Remove the pan from heat. Stir in shredded Monterrey Jack cheese, chopped cilantro, and 1 teaspoon fresh lime juice. Taste and adjust seasoning. Let the filling cool 8–10 minutes so it will not make the tortilla soggy when assembled.

Warm the corn tortillas briefly to make them pliable: stack and wrap in a damp paper towel and microwave 20–25 seconds, or warm individually on a dry skillet 15 seconds per side. Keep covered so they stay moist.

If tortillas are thicker than desired, gently press between two cutting boards or a clean towel with light weight to flatten slightly (do not tear).

Set up an assembly station: warmed tortillas, cooled filling, a small bowl with 1–2 tsp vegetable oil, a teaspoon of flour mixed with 1 tsp cold water (light paste to act as glue), and a sheet tray lined with parchment.

Working with one tortilla at a time, spoon about 2–3 tablespoons of the shrimp filling onto one half of the tortilla, leaving a 1/2" border. Do not overfill (this recipe yields 4 empanadas for 2 servings).

Brush the exposed tortilla edge lightly with the oil, then brush a little of the flour-water paste around the edge. Fold the tortilla over to form a half-moon, pressing edges to seal. Press the edge with the tines of a fork to crimp and further seal. If any filling escapes, wipe away before frying.

Place assembled empanadas on the prepared tray and repeat with remaining tortillas and filling. Let rest 5 minutes to set the seal.

Pour 2–3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of tortilla: it should sizzle steadily and brown in ~30–45 seconds.

Working in a single layer (do not crowd), carefully lower 1–2 empanadas into the hot oil using tongs. Fry 1.5–2 minutes per side until golden brown and crisp. Adjust heat as necessary to maintain 325–350°F so the filling heats through without burning the shell.

Use tongs to transfer fried empanadas to a wire rack set over a sheet tray or paper towels to drain. Lightly sprinkle a pinch of salt over each while hot. Keep warm in a 200°F (95°C) oven if frying in batches.

In a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1/2 tsp minced chipotle, 2 tablespoons buttermilk, 1 tsp lime juice, 1/4 tsp dried dill, 1/8 tsp garlic powder, 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth.

Taste and adjust: add more buttermilk for a thinner consistency or more chipotle for heat. Chill at least 10 minutes to let flavors marry, or serve immediately at room temperature.

Transfer empanadas to a serving plate. Serve 2 empanadas per person (this recipe makes 4). Offer lime wedges and the chipotle ranch dipping sauce on the side.

Leftovers: refrigerate cooled empanadas in an airtight container up to 2 days. Reheat in a 350°F oven 8–10 minutes to crisp, or air-fry 5–7 minutes.