Empanadas de Pollo (Chicken Empanadas)

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Empanadas de Pollo (Chicken Empanadas)

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For the Corn Masa Dough
  • 2 cups masa harina (corn flour — Maseca is popular)
  • cups warm chicken broth (or water)
  • salt to taste
  • For the Chicken Filling
  • 2 tablespoons olive oil
  • 1/3 cup white onion diced fine
  • 1 poblano pepper diced fine
  • 1 serrano pepper minced
  • 2 garlic cloves minced
  • salt and pepper to taste
  • 1 large Roma tomato diced
  • 1 cup corn
  • 2 cups chicken previously cooked and shredded
  • Juice of 1 lime
  • 2 tablespoons cilantro chopped
  • You Will Also Need
  • oil for frying
  • 2 cups Your favorite salsa
  • Mexican crema or sour cream
  • 1 avocado sliced
Difficulty:
This is a chicken empanada that tastes like the best crispy chicken taco you have ever had. A few fresh garnishes and your favorite salsa is all you need to enjoy a delicious Mexican treat!

If you have not tried empanadas de pollo (chicken empanadas) prepared with corn dough, you are missing out! But don't worry, we can fix that... More often than not, you will see both sweet and savory empanadas prepared from wheat flour, but for these empanadas de pollo, I prepared an easy corn masa dough. It's the same dough you would make for corn tortillas. With just a few minutes of frying time, these crispy chicken empanadas are a crowd-pleaser. With a delicious flavor of corn in the dough, you might think you are enjoying a crispy taco!

Directions

  1. In a bowl, add the masa harina. Gradually mix in the warm broth until masa forms. Season to taste with salt. Roll into 18 masa balls. As you roll them, flatten them slightly and transfer them to a plastic storage bag so they are lying flat. Set aside while you make your filling.
  2. Add the 2 tablespoons of oil to a skillet and heat to medium. After a minutes, add the onion, poblano, serrano and garlic. Season lightly with salt and pepper and continue cooking for 5 minutes.
  3. Add the tomato, corn and chicken. Stir well to combine. Taste for salt and pepper and cook for 7-10 minutes. Squeeze in lime juice and stir in the fresh cilantro. Remove from heat and let cool completely.
  4. Using a tortilla press lined with plastic on both sides, gently press masa ball until flat (about 4 ½ inches). Remove top layer of plastic. Fill with 2 tablespoons of filling. Using the plastic on bottom, fold empanada over and gently press and seal the edges. If liquid leaks out, wipe away with paper towel. Place filled empanadas on baking sheet and keep covered with plastic.
  5. When ready, preheat 4 cups of oil in a deep skillet or medium pot until temperature reaches 365ºF. Using a large metal slotted spoon, carefully lower in 2-4 empanadas into hot oil. Fry for 3-4 minutes, turning as needed. Transfer to a baking sheet lined with a metal rack. Keep warm in low-temperature oven.When ready, preheat 4 cups of oil in a deep skillet or medium pot until temperature reaches 365ºF. Using a large metal slotted spoon, carefully lower in 2-4 empanadas into hot oil. Fry for 3-4 minutes, turning as needed. Transfer to a baking sheet lined with a metal rack. Keep warm in low-temperature oven.

Chef Notes


The key to preparing a successful empanada using corn masa dough is to make sure your filling is not too wet. If it leaks out while you are trying to fill it, the dough will get soggy and tear. No tortilla press? Press the masa corn dough balls using the bottom of a flat plate or pie plate.

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Rating: 5
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Did you know?

Lime juice contains antioxidants that slow down the build up of plaque on artery walls.

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