These are a new favorite for my husband. He loves tacos! In fact, he could eat them every week, which gets kind of old to me. Therefore, I have been trying to come up with new ways to make his favorite dish, that will satisfy both his taste buds and mine. Though a bit time consuming to make, these are really quite simple. A little dough, a little cheese, a little taco meat, and fry it. If you’re looking to make it a bit healthier, try it with chicken or ground turkey, use low-fat cheese, and bake the empanadas in a 350-degree oven for 10-15 minutes. If you bake them, you will probably have to turn them over half-way through cooking, to get them brown on both sides.
*About half of the amount of taco meat you would cook for normal tacos
* Shredded cheese of any flavor
*3-4 inch uncooked flour tortillas (see recipe)
*one beaten egg mixed with a bit of water
*deep frying fat
- Sprinkle about a teaspoon of cheese in the middle of the tortilla.
- Add about 2 teaspoons to one tablespoon of taco meat on top of the cheese.
- Brush the egg around ½ of the edge of the tortilla.
- Fold the tortilla over and pinch the edges together, like with a fried pie.
- Deep fry for 2-3 minutes, making sure both sides get cooked.
- Remove from oil, and drain.
- Enjoy with all your favorite Mexican sides!
by: someone else (I’m not sure who. I copied this recipe from the internet by hand over a year ago, so if it’s you, I’m sorry.)
*2 cups all-purpose flour
*¼ cup shortening
*½ tsp. salt
*½ tsp. baking powder
*¾ cup warm water
- Mix the flour, salt, and baking powder.
- Cut in shortening. Mix until it is a fine meal.
- Add water a little at a time.
- Knead until smooth and elastic.
- Divide. Cover and let stand 30 minutes.
- Roll each ball as thin as you can (or want, if you like thick tortillas).
- (Unless making empanadas) Cook each side 1-2 minutes on a hot griddle or skillet. Do not use any kind of oil. Also, if they cook too long, they will become more brittle. This will make 12-18 medium-small size tortillas.
- *If making empanadas, divide the dough into quarters or halves before letting it stand. Afterwards, roll out the dough, a piece at a time, and cut into circles with a cutter 3-4 inches in diameter. This will make 20+ empanadas.