Trio Taco Empanadas (3pcs) 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
Prepare the Empanada Dough
- 1
Mix Dry Ingredients
In a mixing bowl, combine the white corn meal and salt. Mix well to ensure the salt is evenly distributed.
- 2
Add Wet Ingredients
Slowly pour in the hot water and olive oil into the corn meal mixture. Stir with a spoon until it forms a dough.
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Prepare the Filling
- 4
- 5
Assemble and Cook Empanadas
- 6
Roll Out the Dough
After the dough has rested, divide it into 6 equal pieces. Roll each piece into a circle about 5 inches in diameter.
- 7
Fill and Seal Empanadas
Place about 2 tablespoons of the cheese mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal tightly.
- 8
Cook Empanadas
In a frying pan, heat oil over medium heat. Fry the empanadas for about 3-4 minutes on each side or until golden brown. Remove and let drain on paper towels.
Serve
- 9
Plate and Garnish
Serve the empanadas warm, topped with shredded lettuce, and drizzled with salsa verde and rubamba sauce.
