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Empanadas de Chipilín
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- Total Time
- 45 minutes, plus 30 minutes’ resting
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound medium- or fine-grind fresh corn masa for tortillas (or 1½ cups masa harina, see Tip)
- ⅓cup chopped fresh chipilín or mature spinach, swiss chard or Tuscan kale
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1¼cups refried black beans, preferably homemade
- 2ounces queso Cotija or queso fresco, crumbled, plus more for serving
- 3cups vegetable oil, for frying
- Crema and pico de gallo, for serving
Preparation
- Step 1
In a large bowl, knead the masa, chipilín, salt and 2 tablespoons water with your hands until the ingredients are well incorporated and the mixture is soft and pliable but doesn’t stick to your hands, 3 to 5 minutes. If it’s still dry or crumbly or if it sticks to your hands, add another tablespoon or 2 of water and continue to mix. Cover the bowl with plastic wrap, and let the masa rest for 30 minutes.
- Step 2
Cut and remove the zip-top from a 1-gallon freezer bag. Cut the sides of the bag, so that you have 2 square pieces of plastic. If you have a tortilla press, use it here and trim the sides of the bag to fit the flat surface of the press.
- Step 3
Divide the dough into 10 balls about (1½ inch in diameter and about 50 grams apiece). Arrange on a sheet pan and keep covered with a damp kitchen towel while you press and fill the empanadas.
- Step 4
Fill a Dutch oven or other heavy deep pot with oil so that it comes up about ¾ inch up the sides. Heat on high until the oil reaches a temperature of 400 degrees. (You may need to adjust the heat to maintain the temperature as you fry the empanadas.)
- Step 5
Line the tortilla press, if using, with the cut plastic (or use a smooth, flat-bottomed skillet), and working with a ball at a time, press each portion of masa into a 6½-inch round and remove the top sheet of plastic. Arrange 2 tablespoons of beans (if using canned, use heaping tablespoons to use the whole can) in a line down the center of the masa, leaving about ½ inch of space between the edge of the masa and the filling. Top with a teaspoon of queso. Using the bottom piece of plastic to help you, fold the plastic in half so that the two sides of the masa close over the filling. Pinch the plastic just outside of where the edges of the masa come together to seal the empanada. Peel off the plastic and transfer empanada to a sheet pan. Repeat with remaining masa and filling.
- Step 6
Using a metal spatula, lower a single empanada into the hot oil. Spoon hot oil over the top for about 15 seconds, to seal the top side. Continue cooking until the empanada is golden brown and crispy, about 90 seconds per side. Transfer to a wire rack and repeat with the remaining empanadas.
- Step 7
Top warm empanadas with a drizzle of crema and a sprinkle of queso. Serve with pico de gallo alongside.
- If you can’t find fresh masa, you can substitute masa harina, prepared per the manufacturer’s directions.
Private Notes
Cooking Notes
I've used arugula to make these tortillas when I had no other greens on hand. They taste delicious.
Thank you, Rick, for the plastic bag tip! I have been destroying my empanadas -- never quite able to handle them without their falling apart -- until now. I used Masarepa (pre-cooked, dried masa flour) and they were perfect. Mmmm.
See the recipe notes. The 2 Tbsp is for fresh masa. If you are using dry, you must first prepare it per the manufacturer’s directions.
We make Colombian empanadas, typically filled with ground beef, potato, and egg. But I look forward to trying these! Also, we've found that brushing with oil and air frying is great when you don't want to make a ton of empanadas at once. During Christmas, we make a big batch of masa, big batch of filling, and after an initial feast, make a few empanadas at a time in the air fryer for fresh, hot, and less clean up.
I have mature Tuscan kale and it is much tougher than fresh spinach or chard. I hope it cooks through when chopped and used raw in the masa dough. I am trying Kenjis's popcorn masa. Fingers crossed.
A tip to avoid using more plastic, use cereal liners! Or use the silicone mats and press with a heavy pan.
1 lb masa to 2 tbls water does not work i used a scant cup of water
See the recipe notes. The 2 Tbsp is for fresh masa. If you are using dry, you must first prepare it per the manufacturer’s directions.
Thank you, Rick, for the plastic bag tip! I have been destroying my empanadas -- never quite able to handle them without their falling apart -- until now. I used Masarepa (pre-cooked, dried masa flour) and they were perfect. Mmmm.
I've used arugula to make these tortillas when I had no other greens on hand. They taste delicious.
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