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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Ingredients4 portions
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.
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