Empty My Fridge
MY FAMILY KEEPS ASKING ME TO MAKE THESE, THEY ARE SO GOOD!!! Empanadas Rojas
Ingredients
- Masa harina2–3 cups
- Guajillo chili7
- Shrimp1 lb
- Cumin · ground1 tsp
- Mexican oregano1 tbsp
- Salt1 tbsp
- Black pepper1 tsp
- Butter1 tbsp
- Olive oil1 tbsp
- Garlic3
- Onion1
- Tomato sauce3 tbsp
- Cheese3 cups
Instructions
- Remove the stems and seeds from the guajillo chiles and soak them in hot water for 10-15 minutes, until soft.
- Blend the chiles with 16 oz of their soaking water, saving the chili water.
- Combine the maseca with the chile blend until the dough is hydrated, then set aside.
- Heat the olive oil and butter in a pan over medium heat. Add the onions, garlic and black pepper, and cook until soft, about 6 minutes.
- Add the shrimp, tomato sauce, salt and Mexican oregano and cook for 1 minute.
- Shape a ball of masa, press it out like a tortilla, fill with shrimp and cheese, and seal the empanada.
- Fry for about 2 minutes, until crispy.
Summarized from Views on the Road's video. Watch it for the details.
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