Empanadas are a popular Costa Rican street food that is a fried appetizer shaped like a half-moon from a corn-based dough. Every hand that makes them serves up their own special taste. They can be stuffed with chicken, ‘picadillo de papa’ (potato hash mix), ground beans, meat, meat with rice or cheese – truly the combinations are endless. Usually eaten in the morning, on the go, or as a snack during the day, this tasty treats are found almost everywhere.
Ingredients
- 1 1/2 cups cold water
- 2 cups Maseca tortilla corn flour, preferably amarillo (also called masa harina)
- 1 teaspoon salt
- 1/2 teaspoon of seasoning ‘condimento bomba’ mixto
- 3-4 cups vegetable oil (for frying)
- Filling of your choice (ground black beans, squishy turrialba cheese, rice with ground beef)
Kitchen Tools
- tortilla press with plastic bag on either side (or use a roller if you don’t have the press)
- pan for frying (best is a small cast-iron skillet)
- paper towels
Instructions
- In a mixing bowl, mix the water and masa into a corn dough.
- Divide the empanada dough into 8-10 small dough balls. The size of the patties will depend on the size of the balls.
- Using your tortilla press, place plastic on each side and the dough ball in the middle.
- Press the dough ball into a circle.
- On half of the circle, place the filling of your choosing. Fold dough over the other half to make a half-moon shape.
- In medium-high oil, fry the empanadas for about 10 minutes, until the empanada is golden brown.
- Drain excess oil with paper towel and serve.
The secret to good empanadas are not to use too much water, ensure to use good condiments, the right amount of salt and making sure your oil is clean and at the right temperature as not to burn. Beware, if you make them early in the morning the aroma will surely wake up any housemates you may have. And local’s know, the best empanadas are served with freshly brewed coffee.
Buen provecho!
