Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Chaya Empanadas recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
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.
It says “fresh masa” ….what is the best method/exact ingredients (brand name included please) for making fresh Masa…..like the best masa?😁
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/recipe/homemade-corn-tortillas/
I can’t find the Mondongo a la Andaluza recipe anywhere. Could you possibly send me a link for that recipe?? Thank you!
Oh I don’t have a recipe for that yet…
There was another botana that was made with ground beef. With David on this show. Can I get the receipe.
That was a field piece…so I don’t have the recipe.
Hi Pati, can you tell me how to prepare the corn masa for those empanadas?
You prepare the masa like you would for corn tortillas: https://patijinich.com/recipe/homemade-corn-tortillas/
Hi Pati that all looks very deliciuos can you share the recipe for the modongo want to try!!
Marianna, I will try to upload the recipe that Chef Pedro made to YouTube very soon!
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!
Absolutely! I would substitute with spinach or watercress, and if you can’t find those either, then swiss chard or kale…
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!