Mega Tuna Empanadas

Name: Mega Tuna Empanadas
Prep time: 50 min
Cook time: 25 min
Yield: 4
Cuisine: Argentina
Ingredients: 1 cup corn masa flour, nixtamalized; 2 cans tuna, with vegetables; 300 grams panela cheese; 1 cup vegetable oil, necessary amount; salt, to taste; 8 leaves lettuce, filling; 1 cucumber; 1/2 cups water, necessary amount; 1 avocado; 50 grams sour cream, to taste

Melissa Stephanie

This recipe is inspired by traditional Mexican food, made with nixtamalized corn flour. In a student's life, it's a recipe that must be learned as it is quick and budget-friendly.

Reviewed by Editorial Team of Kiwilimón

Published: 03-02-2021

Preparation

25 mins

Low

Mix the flour with the water in a bowl, add the water gradually until you have a manageable mixture, not sticky or dry. Crumble the panela cheese and add approximately 120g of cheese to the dough. Incorporate salt to taste, preferably it should have a slightly salty flavor. Cut the transparent bag along the sides, it will be used to flatten the dough. Take the prepared dough, form balls of 30 g. Place them inside the plastic bag and flatten the dough, it should be a circle with a thickness of 3 to 4 millimeters. Place the tuna in the middle of the flattened dough. Fold the other half of the dough to close and form the empanada, pinch the edges together slightly with your fingers. In a pan over high heat, heat the oil. Place the empanada in and fry over medium heat. Chop the lettuce and avocado to accompany the empanadas.