Empanada De Tamalito Verde Recipe
10 empanadas, choclo, ají amarillo, cilantro, fresco, huancaina sauce
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Ingredients
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Dough and Filling
Method
Preparation and Cooking
- 1
Prepare the Dough
In a mixing bowl, combine the corn flour and salt. Gradually add water while mixing until a soft, pliable dough forms. Cover the dough with a damp cloth and let it rest for about 30 minutes.
- 2
Prepare the Filling
In a separate bowl, mix together the fresh corn kernels, aji amarillo paste, chopped cilantro, and crumbled queso fresco until well combined. Set aside.
- 3
Form the Empanadas
Divide the rested dough into 10 equal portions. Roll each portion into a circle about 5 inches in diameter. Place a spoonful of the filling in the center of each circle.
- 4
Seal the Empanadas
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for extra security.
- 5
Fry the Empanadas
In a deep frying pan, heat the vegetable oil over medium-high heat. Once hot, gently place the empanadas in the oil, frying in batches if necessary. Fry until golden brown and crispy, about 3-4 minutes on each side.
- 6
Drain and Serve
Remove the empanadas from the oil and place them on paper towels to drain excess oil. Serve warm with huancaina sauce for dipping.