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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
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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
Potato and Spinach Empanadas
Difficulty
Normal
Time
35min
Portions
6
Ingredients
Preparation
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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.
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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.