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Empanada: Submitted by: Cleotilde Paulino | Date Added: 2 Jan 2010
Listed in: Desserts
Ingredients

Empanada
8 c. rice
1 cluster of garlic, crushed
2 Tbsp black pepper
3 tsp. salt or to taste
1 Tbsp. Salad oil
1 dozen fresh peppers, mashed or finely chopped
1 pkg. bacon
1 large onion
2 tsp. Ajinomoto (optional)
1 c. achote
5 c. water

Empanada Shell
15 lb. bag masa harina
1 1/2 cup salad oil
5 c. water
1 box cornstarch
1/2 bag achote
wax paper

Cooking Instructions

1. Toast rice in oven until brown; grind finely with grinder.
2. Soak achote in water, rub a bit to get dark reddish-orange coloring.
3. Fry onions and bacon in salad oil on medium high heat for 2-5 minutes. Add achote water mixture, garlic, salt, peppers, black pepper (and optional Ajinomoto).
4. Add rice sparingly, while constantly stirring. When mixture begins to thicken, remove from heat and let cool. Note: Cream of wheat or cream of rice may be used instead of toasted rice but may produce a different taste.

Empanada Shell
5. Soak achote in water, rub a bit to get dark reddish-orange coloring.
6. Combine masa harina and cornstarch well, add salad oil. When thoroughly mixed, add achote water mixture for color. Continue to mix well.
7. Roll into golf ball size (or larger if you want the empanada bigger.) Flatten ball of dough with tortilla press (use wax paper to prevent sticking) or by hand. Do not use rolling pin.
8. Put 2 - 2 1/2 tablespoon filling per piece of dough. Close and pinch edges down to seal. Then fry in hot oil on stove.

Empanada do not have to be fried the same day they are made. Freeze remainder of uncooked empanadas. They last up to a week.

Yields approximately 130 empanadas.

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Visitor Comments (11):

It would be a lot better if there were pictures. Left by: Jack (28 Apr 2014)

Where in the US can I get Achote, Masa Harina? Left by: ellice (13 Sep 2012)

I used to buy these at JFK too! You had to hurry before they ran out! Left by: Trilby (12 Jul 2012)

OMG!!!!! Thank you for putting up recipes like this. I really the islands food and I am glad that there is something that I can make myself here. Thank you fo very much. Left by: Darislen Belyeu (9 Mar 2012)

When using a tortilla press, instead of using wax paper, I use a quart size "freezer" style Ziploc bags. With a scissor, cut off the top of the bag just below the locking seam. Then cut down the side seams and bottom seams of the bag and you'll have two even top and bottom sheets. It's just the right size for the tortilla press better and won't stick to the dough. It's also more durable than wax paper too. Left by: Francine (9 Dec 2011)

y is empanada in the desserts column? Left by: megan combado (27 Sep 2011)

I use my tortilla presser that you can buy at any Mexican grocery store. I also use a quart-size Ziploc bag cut at the seams to place my shell balls for pressing. My shell never sticks and is easy to remove, unless the dough is too sticky/wet. Hope that helps. Left by: Liz Leon Guerrero (17 Jun 2011)

i used to get these at lunch at JFK high school in between classes..so yummy. Left by: doc way (9 Jun 2011)

15 lbs is alot but i remember my mom and grandma making these for novenas and roseries and they used alot more!! The masa might stick to the wax paper because your masa's to wet. I make alot and then i freeze them and take them out when theres a party or something!! Left by: M. Naputi-Tudela (30 May 2011)

tried using the tortilla press. but as it flattens, it causes the dough to stick to the wax paper. Left by: jpmanibusan (27 Oct 2010)

I think on the filling it should read 5 cups rice and 8 cups water. For the shell it's 1 (5 lb. bag) Masa harina. 15 lbs. of masa harina is way too much Left by: Kiana (20 Mar 2010)

 

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