Empanadas with Corn Dough

Step 1

Prepare the dough in a bowl, mixing the masa harina, salt, and warm water to form a ball, knead dough until smooth. Divide the dough into 12 balls, and flatten and slightly cover with plastic wrap. Set aside.

Step 2

Place one ball of dough between two pieces of plastic and press using a tortilla press, a heavy skillet or a dish. I know, you have seen the tortilla press, but somehow I love to use my glass dishes for this step. So, do not be afraid, use whatever you have.

Step 3

Remove the top piece of plastic and spoon some of the stuffing onto the tortilla. Leaving enough room to seal the edges.

Step 4

Using the piece of plastic fold the dough over to make a half moon shape turn over. Pinch the edges, making sure they seal to avoid any leaking of the mixture while frying. Remove the empanada from the plastic set aside on a large plate or tray and cover with a plastic wrap. Keep working with the rest of the dough making the empanadas.

Step 5

Heat the oil in a skillet over high heat. It's frying time!

Step 6

Deep fry the empanadas one or two at a time until golden brown.

Step 7

About 2 minutes on each side. Drain on paper towels. Serve hot topped with lettuce and avocado. Eat them adding some salsa. After that, take a long walk.