Ingredients Jump to Instructions ↓

  1. 1 cup masa harina

  2. 1/2 cup all-purpose flour

  3. 1/2 cup yellow cornmeal

  4. 1/2 teaspoon baking powder

  5. 1/2 teaspoon Emerilís Southwest Seasoning

  6. 1/2 teaspoon salt

  7. 3 turns freshly ground black pepper

  8. 2 tablespoons solid vegetable shortening

  9. 1 cup warm water

Instructions Jump to Ingredients ↑

  1. Combine the masa harina, flour, cormeal, baking powder, Southwest Seasoning, salt, and pepper in a bowl and mix thoroughly. Cream in the shortening and add the water a little at a time, working the mixture until all is completely incorporated. † Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes. † Remove from the refrigerator, divide the log into 4 equal sections about 3 inches long, and carefully roll each of them out between sheets of plastic wrap to an 8-inch circle, about 1/4 inch thick. The dough must be handled with care to keep it from cracking. † Yield : enough dough for 4 empanadas


Send feedback