One of my favorite recipes is this easy Leftover empanadas, this recipe is perfect for any leftovers that you could have on your fridge.
You only need 1 Ingredient.” Maseca”, you can find it on the bakery aisle.
Masa harina is a very soft flour made from finely ground hominy or dried corn kernels that have been cooked and soaked in limewater (a diluted solution of calcium hydroxide — not to be confused with water flavored with lime juice). It is this alkaline solution that gives corn tortillas and tamales their pleasantly sour flavor.
Maseca or “masa harina” is a very soft flour made from finely ground hominy or dried corn kernels that have been cooked and soaked in limewater (a diluted solution of calcium hydroxide — not to be confused with water flavored with lime juice). It is this alkaline solution that gives corn tortillas and tamales their pleasantly sour flavor.
Because the corn has been treated with limewater, you cannot substitute cornmeal in recipes that call for masa harina.
You can use this maseca for so many recipes like:
- corn tortilla
- and so much more recipes, that I will be sharing with you guys.
CAN I BAKE THIS EMPANADAS?
No, this easy leftover empanadas needs to by fried with some oil, you don’t have to cover them but they do need it.
CAN WE FREEZE THIS EASY LEFTOVER EMPANADAS?
Yes you can, once you cook them and they are cold, you can put them on a cookie sheet put it in your freezer for like 2 hrs, and you can put them in a ziploc bag.
HOW DO I RE-HEAT THEM?
put them in a preheated 350F oven for 20 to 30 minutes, depending on your oven. That’s it.
EASY LEFTOVER EMPANADAS
- 2 cups maseca
- 1 1/2-2 cups water sometimes you may need more or less. Start with 1 cup.
- 1 1/2 tsp salt
- any leftover that you have or you can use beans and cheese.
In a container add the maseca flour salt mix it. Add the water starting with 1 cup and mix it up until you have a soft dough. Keep the dough always cover with a table cloth so it won't dry, if that happens just add more water mix it again .
If you have the machine for making corn tortillas put plastic on and on the middle add a ball of dough close it an press it you will form a tortilla.
Add a little of the food of your choice, just try not to be anything liquid and close forming the empanada and press all the corners .
Add it to the pan previously with hot oil.
WITH OUT A MACHINE
between 2 pieces of plastic use a rolling pin or a cup to form a tortilla and proceed with the rest of the instructions.
Once the empanada is brown on both sides take it out and put it on some napkins so it can absorbed the oil excess.
Put 3-4 empanadas on the plate and fell free to add it some lettuce, diced tomatoes, salsa, sour cream, lime and enjoy.
cook all your empanadas, let it cool, put them on a cookie sheet and take it to the freezer, after 2 hrs or so you can keep them on a ziploc bag until ready to eat.
Pre heat your oven 350F, bake them for 20 to 30 minutes or until they are hot on the inside. serve.
MORE FRUGAL RECIPES TO TRY.
For COllaborations or business inquiries send me an email HERE.
Did you make this? snap a pic and hashtag me @ mexicancookingwith Gaby. I loce to see your creation on Instagram.
[…] LEFTOVER EMPANADAS […]
[…] EASY LEFTOVER EMPANADAS […]
[…] EASY LEFTOVERS EMPANADAS […]