Tuna Empanadas in Corn Dough

Name: Tuna Empanadas in Corn Dough
Prep time: 25 min
Cook time: 5 min
Yield: 6
Cuisine: Argentina
Ingredients: 500 grams masa dough, or maseca flour; 1/2 teaspoons salt; 1 can tuna; 2 tomatoes, chopped; 1 piece onion, finely chopped; pickled chiles, to taste; canola oil, for frying; sour cream; salt, and pepper to taste; salsas, of your choice

Ivonne Vallejo

Delicious tuna empanadas with corn dough, this dish is very simple and eye-catching. You can use the filling to make them with puff pastry or simple flour or corn tortillas, and then brown them with a little oil, see what you think.

Reviewed by Editorial Team of Kiwilimón

Published: 13-06-2014

Preparation

20 mins

5 mins

Low

To prepare the tuna, heat the olive oil in a pan and sauté the onion until transparent. Add chopped tomato; it will start to cook a bit, losing its shape and changing color slightly. Incorporate the drained tuna and season with salt and pepper to taste. Add finely chopped pickled peppers and a little of the same vinegar, let the liquid reduce, remove from heat and wait for it to cool. Knead the corn dough and add a little water and salt; the water is to ensure it has the necessary moisture to handle it without breaking. With the dough, form small balls, and flatten them with a tortilla press; if you don't have one, don't worry, you can use a flat board, just remember that in both cases, you should place the dough ball on a piece of plastic bag and another piece of plastic on top, so that when you flatten the dough, it doesn't stick to the board or the tortilla press. Roll over it, and you'll achieve a small corn tortilla, carefully peel it off the plastic and fill it with a bit of tuna, fold and seal the edges. Heat enough oil for frying and immerse the empanadas. Fry the empanadas in the oil until golden on both sides, placing them on absorbent paper. Serve accompanied by cream, cheese, and sauce of your choice, on a bed of lettuce.