Mexican Empanadas with Green Sauce

5 from 3 votes

Delicious homemade Mexican Empanadas with Green Sauce! Crispy, savory, and perfect for sharing with family and friends.

Prep Time40

Cook Time20

Total Time1

Course: Appetizer, Dinner, Lunch

Cuisine: Mexican

Servings: empanadas

Calories: 193kcal

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

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.

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.

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.

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.

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.

Recipe Notes:

Spicy Picadillo: To make your picadillo spicy, add jalapeños or serrano peppers to the mix.

Green Sauce (Salsa Verde): To make a milder sauce, just use 1 serrano pepper instead of 3. You could also use jalapeño peppers.