These Mexican Empanadas with Green Sauce are a family favorite! Crispy on the outside, packed with savory picadillo inside, and paired with a tangy, green sauce (salsa verde) perfect for any occasion.
There’s something so comforting about biting into a warm, crispy empanada, especially when it’s paired with the best Mexican salsa recipe! Making them from scratch might seem intimidating, but trust me, it’s simpler than you think, and the result is so worth it. Make sure to make extra, these savory pockets will disappear quickly!
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Reasons We Love this Recipe
- Crispy Perfection: The golden, crunchy exterior is absolutely irresistible!
- Savory Filling: The picadillo is not only super simple to make but is packed with loads of yummy flavors.
- Sauce: Tangy, fresh, and the perfect complement to the empanadas.
- Perfect for Any Occasion: Whether it’s a casual dinner or a party, these empanadas are always a hit.
- Customizable: You can fill them with whatever your heart desires, making it easy to cater to everyone.
- Easy to Make: If you have never made homemade empanadas, you’ll be surprised how easy they are to make, and nothing beats homemade!
Ingredients
- Maseca – You will find maseca flour in the international section of your supermarket. Maseca is a really easy corn masa flour to work with. You can make everything from sopes to tamales rojos using Maseca flour.
- Ground Beef – Use ground beef, pork or chicken.
- Seasonings – We’ll be using simple seasonings like cumin, oregano and paprika to season the ground meat.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Filling
- Meat: Besides swaping the beef with ground chicken or pork, you can also try a vegetarian version using beans.
- Cheese: Add a melty cheese to the filling on top of the picadillo, like oaxaca or mozzarella for a gooey, melty filling.
- Spicy: Add jalapeños or serrano peppers to the picadillo for a spicy version.
Sauce
- Store Bought – To save on time you can use a good quality store bought green sauce.
Instructions
Prepare the Filling
Step 1: Heat a skillet over medium heat and add the ground meat. Use a spoon or spatula to break it up as it cooks (Image 1), allowing it to brown evenly.
Step 2: Once the meat is browned, drain any excess oil, but leave a little bit in the skillet for flavor. Add all the seasonings (except for the cilantro), then pour in the water (Image 2). Stir gently to combine. Cover the skillet, reduce the heat slightly, and let it cook for about 15 minutes, stirring occasionally.
Step 3: Add the cilantro (Image 3) and stir to combine. Set aside and allow the picadillo to cool completely while you prepare the masa dough (Image 4).
Prepare the Dough
Step 1: In a mixing bowl, combine the corn flour, salt, and water (Image 1). Using your hands mix the ingredients together.
Step 2: Knead the dough for about 5 minutes until it’s smooth and well combined (Image 2).
Step 3: Divide the dough into 12 equal pieces and roll each into a ball (Image 3). Cover the dough balls with a damp paper towel to prevent them from drying out while you set up your work station (Image 4).
Form the Empanadas
Step 1: Using a Tortilla Press: Cut open a plastic bag and place one masa ball in between the bag (Image 1). Press down firmly to flatten the masa into a circle.
Step 2: Scoop about 1 and a half tablespoons of the filling and place it on one side of the flattened masa (Image 2). Using the plastic, fold the empanada over to create a half-moon shape (Image 3), then seal the edges firmly with your fingers (Image 4).
Step 3: Place the prepared empanada on a plate and cover it with a damp paper towel to keep it from drying out while you continue shaping the rest.
If You Do Not Have a Tortilla Press
- Use a Rolling Pin: Place the masa ball between two pieces of plastic wrap or parchment paper. Use a rolling pin to gently roll the dough into a flat circle, about 4-5 inches in diameter. Press down evenly to avoid uneven edges.
- Use a Plate or Heavy Object: If you don’t have a rolling pin, you can place the masa ball between plastic wrap and then press down with a flat plate or a heavy skillet to flatten the dough into a thin, even circle.
Frying the Empanadas
Step 1: Heat about an inch of oil in a skillet over medium heat for 2-3 minutes. Once the oil is hot, add a few empanadas at a time, making sure not to overcrowd the pan (Image 2). Cook on one side for 1-2 minutes, or until golden brown, then flip and cook the other side for another 1-2 minutes. Tip: Avoid overcrowding the pan, as it can lower the oil temperature and make the empanadas greasy.
Step 2: Remove the empanadas from the skillet and drain on a plate lined with paper towels (Image 3). Serve immediately with your favorite dipping sauce or our homemade green sauce.
Expert Tips
- Keep the Dough Moist: Cover the dough balls with a damp paper towel to prevent them from drying out while you are forming the individual empanadas.
- Test the Oil Temperature: Drop a small piece of dough into the oil, if it sizzles and floats, it’s ready. Tip: If the oil is too hot, the empanadas will burn, while if it’s too cool, the empanadas will get greasy.
- Seal Well: Press the edges of your empanadas firmly so the empanadas do not open while frying. You can also crimp the edges with a fork for extra security.
- Don’t Overcrowd: Fry in small batches to maintain the oil temperature and ensure crispy and evenly cooked empanadas.
- Customize the Filling: Switch things up by trying different fillings like pork, chicken, veggies, or even seafood. For a mouthwatering twist, try our shrimp and cheese filling used in our tacos gobernador recipe.
- Make it ahead: Prep the filling and dough in advance to save time.
Recipe FAQs
Yes you can! Brush them with a light coat of oil for a golden finish and bake at 375°F for about 20-25 minutes, or until crispy and golden.
You can freeze uncooked empanadas. Place individual empanadas in between parchment paper and into a freezer plastic bag. Fry or bake them straight from frozen. Just make sure to add a few extra minutes to the cooking time.
Yes! After the empanadas have cooled, add them to a freezer safe bag and freeze for up to 3 months. Reheat in the oven at 375°F for about 20 minutes.
If you do not have a tortilla press, simply flatten the masa balls using a rolling pin or a heavy pan. Place the dough in between two pieces of plastic wrap to keep it from sticking.
Simply add cooled empanadas to an airtight container and refrigerate for up to 4 days. To reheat: Preheat your oven to 375°F and reheat the empanadas for about 10 minutes or until heated through.
Other Mexican Dishes You Will Love
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📖 Recipe
Mexican Empanadas with Green Sauce
Ingredients
- vegetable or corn oil for frying
Empanada Filling
- 1 lb ground beef or ground pork, chicken or seafood
- 1 onion chopped
- 1 tomato rinsed and chopped
- 1 tablespoon garlic puree/paste or 4 cloves finely chopped
- 1 teaspoon oregano
- ¼ teaspoon cumin
- 1 teaspoon paprika
- ⅓ cup fresh cilantro rinsed and chopped
- 1 teaspoon salt or to taste
- ½ teaspoon ground pepper or to taste
- ½ cup water
Empanada Dough
- 2 cups of Maseca corn flour
- 1½ cups water
- ½ teaspoon salt
Homemade Green Sauce (Salsa Verde) or Store Bought
- 1 lb tomatillos husks removed, rinsed
- 2-3 serrano peppers stems removed
- 3 garlic cloves peeled
- 1 medium onion peeled and quartered
- handful fresh cilantro rinsed
- ¼ cup water of the water the ingredients cook in
- salt and pepper to taste
Instructions
Prepare the Filling
- Heat a skillet over medium heat and add the ground meat. Use a spoon or spatula to break it up as it cooks, allowing it to brown evenly.
- Once the meat is browned, drain any excess oil, but leave a little bit in the skillet for flavor. Add all the seasonings (except for the cilantro), then pour in the water. Stir gently to combine. Cover the skillet, reduce the heat slightly, and let it cook for about 15 minutes, stirring occasionally.
- Add the cilantro and stir to combine. Set aside and allow the picadillo to cool completely while you prepare the masa dough
Prepare the Dough
- In a mixing bowl, combine the corn flour, salt, and water. Using your hands mix the ingredients together.
- Knead the dough for about 5 minutes until it’s smooth and well combined.
- Divide the dough into 12 equal pieces and roll each into a ball. Cover the dough balls with a damp paper towel to prevent them from drying out while you set up your work station.
Forming the Empanadas
- Using a Tortilla Press: Cut open a plastic bag and place one masa ball in between the bag. Press down firmly to flatten the masa into a circle.
- Scoop about 1 and a half tablespoons of the filling and place it on one side of the flattened masa. Using the plastic, fold the empanada over to create a half-moon shape, then seal the edges firmly with your fingers.
- Place the prepared empanada on a plate and cover it with a damp paper towel to keep it from drying out while you continue shaping the rest.
How to Flatten if You Do Not Have a Tortilla Press
- Use a Rolling Pin: Place the masa ball between two pieces of plastic wrap or parchment paper. Use a rolling pin to gently roll the dough into a flat circle, about 4-5 inches in diameter. Press down evenly to avoid uneven edges.Use a Plate or Heavy Object: If you don’t have a rolling pin, you can place the masa ball between plastic wrap and then press down with a flat plate or a heavy skillet to flatten the dough into a thin, even circle.
Frying the Empanadas
- Heat about an inch of oil in a skillet over medium heat for 2-3 minutes. Once the oil is hot, add a few empanadas at a time, making sure not to overcrowd the pan. Cook on one side for 1-2 minutes, or until golden brown, then flip and cook the other side for another 1-2 minutes. Tip: Avoid overcrowding the pan, as it can lower the oil temperature and make the empanadas greasy.
- Remove the empanadas from the skillet and drain on a plate lined with paper towels. Serve immediately with your favorite dipping sauce or our homemade green sauce.
Green Sauce (Salsa Verde)
- Remove the husks from the tomatillos and rinse them well to remove the sticky residue. Remove the stems from the serrano peppers and peel the garlic cloves.
- Place the tomatillos, serrano peppers, and garlic cloves in a saucepan. Add enough water to cover them and cook over medium heat for about 15 minutes.
- Drain (reserved a ¼ cup of water) the cooked ingredients and transfer them to a blender with the cilantro.
- Add the ¼ cup of reserved water and blend until smooth. For a thinner consistency, add a little water at a time until desired consistency.
- Let the sauce sit for a few minutes before tasting. Note: Don’t worry if the initial taste seems a bit bitter, once it rests, the flavors will meld beautifully.
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