I found this recipe on Facebook by : ruby galindo
For the dough:
- About 3 cups of Maseca
- About 2 cups of water
- Pinch of salt
- 1lb of mozzarella or whichever cheese you prefer shredded
- 1 lb of carne asada grilled and chopped up
- I used asada that had already been marinated at a local carniceria and was thrown on a charcoal grill but any way you cook it is fine
- Salsa roja (easy way)
- 15 chiles de arbol toasted on a comal
- 1 can of tomato sauce
- 1 clove of garlic
- 1/4 c. Of water
- Salt to taste
- Cilantro (optional)
Mix maseca and water until you get a firm dough that is not sticky you may need to add a bit more water so add in a bit at s time. Grab some masa and form into a ball about the size of a golf ball. Place in a tortilla press between 2 sheets of plastic like if you were forming a tortilla. I find it easier to add the cheese and meat while the tortilla is still on the plastic, once you add the meat and cheese fold over the tortilla with the sheet of plastic and form your empanada making sure to press down firmly and seal the corners. Remove the empanadas from the plastic and have a pan ready with about 3-4 inches of heated oil and place your empanadas to fry about 3-4 minutes per side. Don’t overcrowd the pan or they won’t crisp up.
Drain on paper towels. For salsa you blend all the ingredients together and add salt to taste it is very spicy so a little goes a long way.
You can serve the empanadas with toppings of your choice I used shredded lettuce, crema mexicana, cotija cheese, avocado and the salsa roja?