Empanadas Mexicanas con Salsa Verde
Okay so let’s talk about these Mexican Empanadas or Mexican Turnovers! These Mexican Empanadas with Green Sauce are so good that I know you will want to make them often after you try these. And please don’t let the process of making the dough intimidate you because quite frankly, you can do it! If you still feel like not attempting to make the dough or masa (in spanish), just buy store-bought empanada dough found in the freezer section of most Latin grocery stores.
One wonderful thing about these savory, tasty guys is that you can make empanadas with practically whatever filling you like. You can make pork empanadas, chicken empanadas, ground beef empanadas or seafood empanadas. You can even make an empanada recipe, vegetarian. Consider maybe some portabello mushrooms with caramalized onions. Or maybe some spinach with ricotta cheese. Whatever you decide as a filling, it most likely will be delicious. Here for my mexican empanadas with green sauce, I chose, pork.
And hey, if you are somewhat concerned about your waistline, go with the alternative of baking them. Yes baked empanadas! Just be extra sure to seal them tightly or they may open up on you while cooking and leak out all the yumminess.
Now what makes an empanada extra special, you wonder? The dipping sauce! And here for this empanada recipe, I have chosen to serve it with a tomatillo, serrano based sauce. Or otherwise known as, green sauce. Trust me, you will be adding this sauce to your steaks, it’s so good! I even use it as a dipping sauce for chicken breasts.
Okay, so how to make the empanadas? Or rather the empanada dough? Is that concerning you a bit? Well just please know that I have a step by step guide for you that will show you exactly what you need to do if you don’t have a mexican tortillera or a mexican tortilla press. And I promise you that with little effort, you will soon become a pro at this.
So let’s get started!
And don’t forget to leave me your comments!
After mixing dough (masa) form into a size a little bigger than golf balls.
With a heavy pot or cast iron skillet press down to form a disc.
Add empanada filling
Fold plastic flap over to connect with the other side of dough. Seal by pressing down or pinching dough together.
Now let’s fry these babies up!
Remember you can also bake these in a 350 degrees F for 25 minutes. Just make sure to seal empanada really well using a fork or you stand the chance of having them open and leak all the yumminess out during cooking.
Mexican Empanadas with Green Sauce
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
|Meal type||Appetizer, Snack, Starter|
|Misc||Child Friendly, Freezable, Serve Hot|
- 1 Pound ground pork
- 3/4 onion (chopped)
- 1-2 garlic cloves (finely chopped)
- 4 Ounces tomato sauce
- salt and pepper (to taste)
- 2 Cups of Maseca corn meal (found in the international food aisle with the mexican products)
- 1 1/2 water
- 1/4 teaspoon salt
- 1 Pound tomatillos (husks removed)
- 3 serrano peppers (stems removed)
- 3 garlic cloves (peeled)
- 1 cup chicken broth
- salt and pepper to taste
|In a nonstick pan cook ground pork over medium heat. Breaking up the meat with a wooden or plastic spoon. Cook until no longer pink. Add your chopped onions and garlic and cook until soft and aromatic. Add the tomato sauce and salt and pepper to taste. Set aside to cool before filling empanadas.|
|Remove husks off tomatillos. Remove stems of serrano peppers. Peel garlic cloves. Cook tomatillos, serrano peppers and garlic cloves in a saucepan with water to cover over medium heat. Cook for 15 minutes. Drain and add all ingredients to a blender and puree. Add about a cup of the chicken broth to sauce, if you prefer even a thinner sauce, add more. Note: do not taste the sauce at this point and get intimidated with the taste or the bitterness. After sitting for a few minutes, all the flavors come together. Also remember, it is made as a dipping sauce not to be eaten alone! 🙂|
|Take 2 cups Maseca Cornmeal flour and put in a medium bowl. Add 1 1/2 cups warm water. Add salt. With your hand mix and knead all together. Continue kneading for about 3 minutes until a ball has formed. If you feel you need to add a little more water or a little more flour, do so. Dough should not be sticking to your hands. That's when you know it's ready.|
|Now form about 8 balls. Each being a little bigger than the size of a golf ball. Set aside and place a damp paper towel on top of them to keep them moist as you work individually with each one to form the empanadas.|
|Get a large Ziploc bag and open sides so that you have two flaps. Place one ball on top of one side and cover with the other side of the plastic. Take a heavy pot like a cast iron pot or a plate and press down to form a disc. About an 1/8 of inch. Now lift one of the folds to show raw dough, fill with about 1 1/2 to 2 tablespoons of empanada filling. Lift and roll the plastic over to connect with the other side of the dough. Through the plastic, press or pinch down to seal empanada. Remove empanada and plate on a platter also cover with a damp paper towel. Continue and repeat the same process with the other balls until they are all formed.|
|Heat up a skillet over medium heat with about an inch of vegetable or canola oil. Wait till oil is hot enough to add empanadas. Do not over crowd skillet or they will not fry well. Will not cook as well. Cook until golden brown on both sides. Drain on paper towels. Serve immediately with dipping sauce and a spoon. Take a bite and spoon green sauce each time you take a bite! Enjoy!|