POTATO AND SPINACH EMPANADAS
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Difficulty
Normal
Time
35min
Portions
6
Ingredients
- - ### For the filling
- - 1 tablespoon olive oil
- - 1 garlic clove, finely diced
- - ½ cup onion, diced
- - 2 potatoes, cut into cubes and cooked in water
- - 1 cup spinach, chopped
- -**Tajín® Clásico low sodium** to taste
- - ### For the empanadas
- - 1 ½ cups masa flour
- - 1 ½ cups warm water
- - ¼ teaspoon salt
- - 2 cups canola oil (for frying)
- - 2 tablespoons **Tajín® Clásico low sodium**
- - 1 cup lettuce, shredded
- - 3 tablespoons Mexican table cream
Preparation
- - ### For the filling
- - Heat olive oil in a large skillet over medium heat. Throw in onions and garlic. Cook until soft and fragrant.
- - Add in potatoes and cook, while moving, until golden.
- - Mix the spinach into the potatoes and let it wilt. Season with TAJÍN® Clásico Seasoning and cool.
- - ### For the empanadas
- - In a big bowl, add masa flour, water and salt. Mix until you have soft dough that doesn’t stick to your fingers.
- - Divide into 12 balls and cover with a damp, clean cloth.
- - Cut a freezer bag to obtain two squares of plastic. Put a dough ball in between and flatten with a rolling pin until you’ve got a 8 inch circle.
- - Put a tablespoon of filling in the center, fold in half and press the edge firmly.
- - Repeat with the rest of the dough and filling.
- - Heat frying oil in a pan and cook the empanadas one or two at a time until golden.
- - Toss empanadas while still hot with TAJÍN® Clásico Seasoning.
- - Serve with lettuce and Mexican table cream. Enjoy.
