Maseca Recipes Empanadas Food

STANDARD MASA FOR EMPANADAS

Steps:

• Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
• Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)
• Cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag.
• For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.

MASECA DIRECTIONS

Steps:

• mix thoroughly for about 2 minutes to form soft dough. If dough feels dry add more water one tablespoon at a time.
• Divide into (16) equal balls.
• cover with damp cloth to keep dough moist.
• line a tortilla press with two sheets of thick plastic wrap.
• place ball between plastic wrap and press until tortilla measures 5 to 6 inches in diameter.
• Carefully peel off plastic wrap.
• Preheat ungreased griddle,skillet or comal on medium high heat.
• Cook tortillas one at a time for 50 seconds.
• turn then cook the second side for another 50 seconds.
• cover tortillas with cloth napkin to keep soft and warm.