top of page


The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. When the Spanish hit the New World in the 16th century they shared their empanada recipe with the Aztecs and Maya. The Spanish recipe was made with bread dough, the Mexican recipe with corn masa dough. 


Today, empanadas are some of the most beloved street food across Mexico, among other countries. Their versatility certainly helps with their popularity, and every bite is a riot of texture and flavour. Happy cooking!

You will Need

For the shell: 

  1. 3½ cups prepared corn masa

  2. 1 cup all purpose flour

  3. 1 tsp salt

  4. ½ cup water

  5. 2 cups oil for frying


For the ground beef filling: 

  1. 2 cups ground beef

  2. ¼ onion – finely chopped

  3. ¼ bunch cilantro – finely chopped

  4. 1 tomato – finely chopped

  5. 1 tsp salt

  6. 1 tsp cumin

  7. ½ tsp pepper

  8. 1 tsp garlic powder

  9. ½ tsp lemon pepper 

  10. 1 tsp paprika

Screenshot 2021-10-10 at 20.50.39.png

You will Use

  1. A frying pan

How to prepare

  1. Heat the ground beef and add the rest of the ingredients. Cook until cooked through, adjusting seasonings to taste.

  2. Add the prepared masa to a large bowl and then add the flour, salt, and a little bit of the water.

  3. Stir, adding more water until you reach the desired consistency. It should be thick enough that it doesn't break up when you make a tortilla, but thin enough that it won't take too long to cook through.

  4. Form balls with about 1/4 cup of masa and flatten the tortilla using a tortilla press with plastic wrap on the top and bottom. Add the filling (ground beef or cheese) and fold over using the plastic wrap to assist and seal the edges with your fingers or a fork.

  5. Heat oil to about 350-365 degrees fahrenheit in a pot or a frying pan and add the empanadas 1 or 2 at a time. You will fry the empanadas for approximately 3-5 minutes each until golden brown.

  6. Serve with lettuce, pico de gallo, salsa, and crema.


Recipe inspired by My Latina Kitchen.

bottom of page