Get ready to transport your kitchen to the vibrant streets of Mexico with these mouthwatering Corn Empanadas with Fresh Cheese! These golden, crispy pockets are more than just a snack - they're a culinary adventure that combines the rustic charm of masa harina with the creamy, tangy goodness of queso fresco. Whether you're a seasoned home cook or a curious food lover, these empanadas promise to turn an ordinary meal into an extraordinary experience that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 12 empanadas
Ingredients
- 2 cups masa harina
- 1 cup warm water
- 1 cup queso fresco, crumbled
- 1/2 cup corn kernels
- 1/4 cup chopped cilantro
- 1 tsp salt
- Oil for frying
Instructions
- In a large mixing bowl, combine masa harina and salt. Gradually add warm water and mix with your hands until a smooth, pliable dough forms. The consistency should be similar to play-dough - not too dry or crumbly.
- Let the dough rest for 10 minutes, covered with a damp kitchen towel to prevent drying out.
- In a separate bowl, mix crumbled queso fresco, corn kernels, and chopped cilantro to create the filling. Set aside.
- Divide the dough into 12 equal portions and roll each into a small ball.
- Using a tortilla press or rolling pin, flatten each dough ball between two pieces of plastic wrap or parchment paper into a thin, circular shape about 4-5 inches in diameter.
- Place a spoonful of the queso fresco and corn filling in the center of each dough circle, leaving a small border around the edges.
- Carefully fold the dough over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges and ensure a tight seal.
- Heat oil in a deep skillet or heavy-bottomed pan to 350°F (175°C).
- Carefully place the empanadas in the hot oil, frying 2-3 at a time to avoid overcrowding. Fry for 2-3 minutes on each side until golden brown and crispy.
- Remove empanadas with a slotted spoon and drain on paper towels to remove excess oil.
- Let cool for a few minutes before serving. Optionally, serve with salsa or Mexican crema as a dipping sauce.
Tips
- Dough Consistency is Key: Ensure your masa dough is smooth and pliable. If it's too dry, add water a little at a time; if too wet, sprinkle in more masa harina.
- Keep It Cool: Use a tortilla press if possible, but a rolling pin works great too. Always use parchment paper or plastic wrap to prevent sticking.
- Sealing Matters: Crimp the edges thoroughly with a fork to prevent the filling from leaking during frying. A tight seal ensures a perfect empanada.
- Oil Temperature is Crucial: Maintain a consistent 350°F for even, golden-brown frying. Use a kitchen thermometer if possible.
- Don't Overcrowd: Fry 2-3 empanadas at a time to maintain oil temperature and ensure crispy results.
- Serve Immediately: These empanadas are best enjoyed fresh and hot, with a side of salsa or Mexican crema for dipping.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 15mg
