- 1 ½ cups precooked yellow cornmeal (masarepa or masa harina) *I feel like I always end up adding another 1/2 cup or more. If you don’t use enough, it’s a wet, sticky mess and will break apart while frying.
- 2 cups water
- 1 tablespoon vegetable oil
- 1.5 teaspoons Sazón Goya con azafran
- ½ teaspoon Salt
- 1 tube of chorizo (yes, it comes in a tube)
- 1 can black beans, rinsed
- 1 package of queso fresco
- Enough vegetable or other frying oil to fill your pot. As with frying anything, the bigger the pot, the more you can fry at a time… but I’ve definitely used a medium-sized saucepan before.
(Pro Tip: Though some grocery stores, like Reasor’s, carry masa harina, I’m not sure if you’ll find the Sazón Goya seasoning outside of a supermercado. But don’t leave it out–you’ll love the flavor. I used it in my tamales too!)
To prepare the dough/”masa”: Place the precooked cornmeal in a large bowl. Add the Sazón Goya seasoning and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
How to form the empanadas:
First, place a few sheets of plastic wrap directly onto your counter. Next, put about half of the cornmeal dough onto the plastic wrap and cover it with another sheet of plastic wrap. The point is, you don’t want the dough to stick to your counter OR your rolling pin.
Next, roll out the dough until it’s not too thick and not too thin (maybe 1/4 inch? I don’t know – you can figure it out).
Now, watch this video for how to add the filling and cut the empanadas out. It’s in Spanish, but all you need to do is watch and learn. Skip forward to about 2:30 and watch the lady put a spoonful of filling in the middle of the dough circle, use the plastic wrap to fold over the dough, and then use a cup to cut an empanada out. (You can also use a small bowl). After each empanada, roll out the remaining dough before cutting out another one. Continue with the other half of the cornmeal dough.