Empanadas Mexicanas con Salsa Verde
Mexican Empanadas with Green Sauce
These Mexican Empanadas with Green Sauce are so good. Quick, easy and is a non threatening empanada dough experience.
So right away I’m going to say to you do not let the thought of making empanada dough intimidate you because quite frankly it’s simple to make. I know you can do it! Plus you do not need a tortillera or tortilla press. With a few simple steps, you will be making delicious homemade empanadas.
If you still feel like not attempting to make the dough or masa, just buy store-bought empanada dough found in the freezer section of most Latin grocery stores.
You can make empanadas with practically whatever filling you like.
Pork empanadas, chicken empanadas, 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 these mexican empanadas with green sauce, I chose, pork.
And hey, if you are somewhat concerned about your waistline, go with the alternative of baking your empanadas. Yes you can even bake them! Just be extra sure to seal them tightly or they may open up on you while cooking and leak out all the yumminess.
Empanadas are usually serve with some sort of tasty salsa or sauce. For these as the name of the recipe states, it’s green sauce or salsa verde.
If you have never had green sauce/salsa verde is a tomatillo, serrano based salsa and hyper-delicious.
Trust me, you will be adding this sauce to your steaks, chicken, pork chops and even your eggs. It’s so good!
Okay, so how to make the empanada dough?
I have included a few pictures to help guide you.
So let’s get started!
You may also like this salsa for your empanadas….
Pictures and recipe below ↓
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.
- oil for frying empanadas
- 1 lb ground pork (ground beef or chicken)
- 3/4 onion chopped
- 2 garlic cloves finely chopped
- 4 oz tomato sauce
- 1/4 cup fresh cilantro chopped
- 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 tsp salt
- 1 lb tomatillos husks removed
- 3 serrano peppers stems removed
- 3 garlic cloves peeled
- 1/4 cup chicken broth or water
- 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 the chopped onions and garlic. Cook until soft and aromatic.
Add the tomato sauce, cilantro, salt and pepper to taste. Set meat aside to cool before filling empanadas.
- Remove husks off tomatillos and rinse well. (Skin is sticky)
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 1/4 cup of the chicken broth (or water) 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 sauce sits for a few minutes, all the flavors come together.
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 large ball has formed. If you feel you need to add a little more water or a little more cornmeal, do so.
Dough is ready when it is not sticking to your hands and fingers.
Form about 8 balls. Make a little bigger than the size of a golf ball. (refer to pictures)
Set aside on a tray 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 masa ball with the other side of the plastic. (refer to pictures)
Take a heavy pot like a cast iron pot or a plate and press down to form a disc if you do not have a tortilla press. Form disc about an 1/8 of inch. (refer to pictures)
Lift one of the folds to show raw dough, fill with about 1 1/2 to 2 tablespoons of empanada filling. (refer to pictures)
Lift and roll the plastic over to connect with the other side of the dough. Through the plastic, press or pinch down on edges to seal empanada. (refer to pictures)
Remove empanada from plastic and place on a platter. 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.
Cook until golden brown on both sides. Drain on paper towels.
Serve immediately with Green Sauce/Salsa Verde dipping sauce.
Take a bite and spoon green sauce each time you take a bite! Enjoy!
When will you be making these Mexican Empanadas with Green Sauce?