Empanadas de Queso/Cheese Empanadas

Whenever my grandparents came over for a weekend meal or holiday when I was younger, I always looked forward to my grandmother’s empanadas. My grandmother would make them at her apartment in the morning, then drive to our house about two hours away, and by the time we plated and reheated them for lunch, I was salivating. Most of the time, she would make incredible beef and potato empanadas. The filling would be studded with green peas and flavored with achiote, and the crust would be a beautiful golden color. Some empanadas would be simpler, filled with shredded mozzarella, but still just as delicious. The empanadas were considered a side dish often served alongside picadillo and maduros.

My grandmother is in her early 90s now, but she is still making empanadas for us—a miraculous feat! On a recent visit, she decided to make a small batch for us, instructing us on shaping and frying. I am grateful that I still enjoy them at her apartment and learn her cooking techniques. Here is my take on my grandmother’s empanadas de queso.

Ingredients:
1 cup white corn masa harina
¼ kosher salt
1 cup water
1 ½ cup shredded mozzarella
8 tbsp vegetable oil

How To:
1. Add the masa harina, salt, and ¼ cup of water to a medium bowl. Combine with your hands and gradually add the rest of the water until the masa is hydrated and you can form a smooth ball. 

2. Divide the masa into 10 evenly sized balls, about 2 tbsp or 32 grams each. 

3. If you are using a tortilla press, prepare it with plastic cling wrap and grease it with baking spray. Press each masa ball into 3-4 inch empanada wrappers. Alternatively, shape the balls into a flattened disk between two pieces of parchment paper.

4. Working one at a time, place one of the empanada wrappers on a clean sheet of parchment paper. Add 2 tbsp of shredded mozzarella to one half of the wrapper. Using the parchment as a guide, fold the empanada to create a half-moon shape, sealing both sides to each other and smoothing and sealing the edge. Continue the process until all the empanadas are folded and sealed. 

5. Heat 2 tbsp vegetable oil in a small nonstick frying pan. Add 3-4 empanadas at a time, and fry them for 2-3 minutes on each side until golden. Add more oil to the pan with each batch. Drain the empanadas on a paper towel-lined sheet pan. Serve with a light cabbage salad and avocado. 

Making empanadas with my grandma, January 2024