Single Empanada Taco Recipe
White corn meal empanada comes with mozzarella cheese & finish with red onions, cilantro, lettuce - salsa verde & rubamba sauce.
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Ingredients
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Empanada Dough
Filling
Sauces
Method
Empanada Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the white corn meal, salt, and olive oil. Gradually add water while stirring until a dough forms. If the dough is too dry, add more water, a tablespoon at a time.
- 2
Knead the Dough
Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 3
Shape the Empanadas
Divide the dough into small balls, about the size of a golf ball. Roll each ball into a flat circle, approximately 5 inches in diameter.
Filling Preparation
- 4
Assembling and Cooking
- 5
Fill the Empanadas
Place a tablespoon of the filling mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.
- 6
Cook the Empanadas
Heat a frying pan with a bit of olive oil over medium heat. Fry the empanadas for about 3-4 minutes on each side, or until golden brown and crispy.
Serving
- 7
Finish with Toppings
Once cooked, place the empanadas on a serving plate. Top with shredded lettuce, drizzle with salsa verde and rubamba sauce. Optionally, add extra cilantro for garnish.
