Melissa Stephanie

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Melissa Stephanie

Mega Tuna Empanadas

Name: Mega Tuna Empanadas
Prep time: 50 min
Cook time: 50 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 cup cornmeal, nixtamalized; 2 cans tuna, with vegetables; 300 grams panela cheese; 1 cup oil, necessary amount; to taste salt, to taste; 8 leaves lettuce, chopped; 1 cucumber; 1/2 cups Water, necessary amount; 1 avocado; 50 grams sour cream, to taste

25 mins

Low

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Melissa Stephanie

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This recipe is inspired by traditional Mexican food, it is made with nixtamlized corn flour. In the life of the student, it is a recipe that has to be learned since it is a fast and low-budget recipe.

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Ingredients

4 portions

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Preparation

Mix the flour with the water in a container, add the water little by little until you see a manageable mixture, without being sticky or dry.

Crumble the panela cheese and add approximately 120g of cheese to the dough. Add the salt to taste, preferably it should have a slightly salty flavor.

Cut the transparent bag from the sides, it will serve to crush the dough.

Take the prepared dough, form 30 g balls. 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 already flattened dough. Fold the other half of the dough to close and form the empanada, join the edges by pressing a little with your fingers.

In a skillet over high heat heat the oil. Put the empanada and fry over medium heat.

Chop the lettuce and avocado to accompany the empanadas.