chaya empanadas

antojoschayaCorn

Chaya Empanadas

Chaya Empanadas

Recipe courtesy Chef David Cetina

Recipe Yield

8 empanadas

Cooking time

27 minutes

Rate this recipe

4.6 from 5 votes

Ingredients

  • 2 cups fresh corn masa
  • 1/2 cup chopped chaya leaves (may substitute spinach or watercress)
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups grated Dutch edam cheese (may substitute Gouda or Muenster)
  • Vegetable oil for frying
  • Salsa roja of your choice, warmed, optional

To Prepare

  • In a large bowl, combine the masa, chaya, and salt by kneading with your hands.
  • Pinch off a large, golf-ball sized piece of masa and roll it into a ball, then gently flatten with your palms. Place the flattened masa on a piece of plastic wrap and use your fingers to press it into a flat round tortilla about 1/8" thick (alternatively, use a tortilla press). Repeat until all of the remaining masa has been used up.
  • Place 1/2 cup of the grated cheese on one side of the masa round, then fold over to make a half-moon shape. Press around the edges with your fingers to close, using the plastic to help you out. Repeat with all the masa rounds.
  • In a large casserole or heavy bottomed pan, heat ½” of oil to 325 degrees Fahrenheit. If you don't have a fry thermometer, test by dropping a small ball of masa in the oil; if the oil actively bubbles around it, it's ready.
  • Working in batches, fry the empanadas in the oil until crisp, about 2 to 3 minutes per side. Place the fried empanadas on a paper towel lined plate to drain off the excess oil. You may serve them with a side of warm salsa roja or salsa of your choice.

Comments

13comments inChaya Empanadas

  1. Kelli

    Feb 21

    It says “fresh masa” ….what is the best method/exact ingredients (brand name included please) for making fresh Masa…..like the best masa?😁

    1. Pati

      Feb 22

      ​There are so many brands of masa harina – dehydrated masa that becomes masa by adding water. Try and see which brand you find at your nearby store. ​Follow my recipe for tortillas to make the masa 😉 https://patijinich.com/pati_2020/recipe/homemade-corn-tortillas/

  2. Kelli

    Feb 21

    I can’t find the Mondongo a la Andaluza recipe anywhere. Could you possibly send me a link for that recipe?? Thank you!

    1. Pati

      Feb 22

      Oh I don’t have a recipe for that yet…

  3. FRED

    May 05

    There was another botana that was made with ground beef. With David on this show. Can I get the receipe.

    1. Pati

      May 08

      That was a field piece…so I don’t have the recipe.

  4. LIZ

    May 05

    Hi Pati, can you tell me how to prepare the corn masa for those empanadas?

    1. Pati

      May 08

      You prepare the masa like you would for corn tortillas: https://patijinich.com/pati_2020/recipe/homemade-corn-tortillas/

  5. Marianna

    Feb 02

    Hi Pati that all looks very deliciuos can you share the recipe for the modongo want to try!!

    1. Pati

      Feb 06

      Marianna, I will try to upload the recipe that Chef Pedro made to YouTube very soon​!

  6. Mary from Terry

    Jan 07

    Hola, Pati. I love your TV shows and recipes. I want to make these empanadas but can’t find chaya here in Mississippi where I live. Can I substitute fresh Swiss chard or kale for the chaya leaves as well as substituting with spinach or watercress? Thank you!

    1. Pati

      Jan 14

      Absolutely! I would substitute with spinach or watercress, and if you can’t find those either, then swiss chard or kale…

  7. Mary from Terry

    Jan 07

    Hola, Pati. I love your TV shows and recipes. I want to make these empanadas but can’t find chaya here in Mississippi where I live. Can I substitute fresh Swiss chard or kale for the chaya leaves as well as substituting with spinach or watercress? Thank you!

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