Fish empanadas
Ingredients
- 1 pound of corn masa made with MASECA® Yellow corn masa flour
- 4 tablespoons of olive oil
- ½ cup of onion, minced
- 1 garlic clove, minced
- 3 Roma tomatoes, diced
- 1 pound of white fish
- ½ teaspoon oregano
- 1 pinch cumin
- ½ cup of olives, minced
- ½ cup of oil
- 4 limes, cut in wedges
- Salt and pepper to taste
Preparation
- Heat oil in a pan and sauté onion and garlic.
- Add tomatoes and fish and cook until the fish can be shredded.
- Add oregano, cumin, and olives. Season with salt and pepper to taste. Set aside to cool down.
- Knead the corn masa with a little bit of water if it looks dried.
- Divide the masa in 12 masa balls. Place each masa ball in a tortilla press between two sheets of plastic and press to form a very thin tortilla.
- Fill each one of the thin tortillas with some of the fish. Fold the tortilla and press around the edges to close and form the empanada.
- In a pan, heat some oil and fry all the empanadas until golden brown. Place them on a paper napkin to absorb excess oil.
- Serve with salsa and lime wedges.
