Two Empanadas Recipe

Mix dry ingredients

Combine masa harina and 1/2 teaspoon salt in a medium mixing bowl and whisk briefly to distribute the salt.

Add fat

Add the softened butter or lard to the masa harina and rub it into the flour with your fingertips until the mixture looks slightly crumbly and evenly moistened.

Hydrate dough

Gradually add the warm water while mixing with your hand or a spoon. Start with about 3/4 cup, stirring until the dough just comes together, then add more water a tablespoon at a time if it feels dry. Total water should be about 1 cup. The dough should be pliable, soft, and not sticky; it should hold together when pressed into a ball.

Rest

Cover the dough with plastic wrap or a damp kitchen towel and let it rest for 15 minutes to hydrate fully.

Prepare cheese filling

In a small bowl combine the shredded melting cheese and optional crumbled queso fresco. Add chopped cilantro and minced jalapeño if using. Season with 1/8 teaspoon salt and a pinch of black pepper. Mix thoroughly so the filling is evenly distributed. Taste a small pinch and adjust salt if needed.

Portion filling

Divide the cheese mixture into two equal portions (about 1/2 cup each). Keep the portions chilled until you are ready to assemble to help prevent excessive melting while shaping.

Prepare work surface and press

Cut two squares of plastic wrap or use a zip-top bag opened flat. Lightly dust one piece of plastic and a tortilla press (or rolling pin) with masa harina. Divide the rested masa dough into two equal balls (about 3.25-3.5 oz / ~90-100 g each). Place one dough ball in the center of a dusted piece of plastic, cover with the second piece, and press gently in a tortilla press or roll with a rolling pin into a 5- to 6-inch round about 1/8 to 1/4 inch thick. Repeat with the second ball. If the edges crack, pinch and smooth them with damp fingers.

Assemble empanadas

Carefully peel one pressed masa round from the plastic. Place one portion of cheese filling slightly off-center (so you can fold), leaving a 1/2-inch border. Lightly moisten the border with a few drops of water (use a fingertip). Fold the masa over the filling to make a half-moon shape, aligning edges. Press the edges together to seal, then crimp with your fingers or a fork to ensure a tight seal. Repeat with the second round and filling.

Heat pan

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 to 1.5 tablespoons of vegetable oil and swirl to coat the surface.

Pan-fry empanadas

When the oil is shimmering but not smoking, carefully place the empanadas seam-side down in the skillet. Cook for 2.5 to 4 minutes per side, adjusting heat as necessary so they brown evenly without burning. Flip gently with a spatula and cook the second side until both sides are golden and the masa is cooked through. If the empanada puffs slightly and the cheese has melted, they’re done. Total cooking time should be about 6 to 8 minutes.

Drain

Transfer cooked empanadas to a paper-towel-lined plate to absorb excess oil for 1 minute.

Alternative: bake

If you prefer baking, preheat the oven to 400°F (200°C). Place assembled empanadas on a parchment-lined baking sheet, brush very lightly with oil, and bake for 12–16 minutes, turning once halfway, until lightly golden. Baking will produce a drier, less crisp exterior than pan-frying but still cooks the masa and melts the cheese.

Serve empanadas warm with lime wedges and salsa roja or salsa verde. Cut in half to check the cheese is fully melted before serving. Enjoy immediately for the best texture.