Veracruz style shrimp empanadas

Veracruzan shrimp empanadas

Veracruzan shrimp empanadas are characterized by their exquisite flavor, popularity and easy preparation.

To make this recipe we use corn flour dough, chipotle and jalapeño peppers and a creamy and rich cotija cheese.


  • ½ kilo of nixtamalized corn flour
  • ½ tablespoon of baking powder
  • 100 grams of grated cotija cheese
  • 1 tablespoon of cream
  • ½ kilo of fresh shrimp, washed, deveined and chopped
  • 1 chipotle chile, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 1 tomato
  • ¼ onion, finely chopped
  • 4 garlic, finely chopped
  • ½ tablespoon lard or vegetable shortening
  • 2 tablespoons hot sauce
  • Oil for frying
  • Salt and pepper

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  1. In medium bowl, mix corn flour with ½ cup of water, baking powder, salt and make a homogeneous dough with your hands that is moist, manageable and does not crack. Cover and let stand for 1 ½ hours.
  2. Finely chop onion, garlic and tomato and sauté in a skillet over medium-low heat until mixture is fragrant.
  3. Add shrimp, chipotle and jalapeño peppers to the mixture and sauté until shrimp are pink in color. Remove from heat and set aside.
  4. Make small balls with the corn dough and flatten into a 10-centimeter circumference or tortilla, place the shrimp filling in the center of the tortilla.
  5. Close the tortillas with your thumb and forefinger forming a crescent, press on the edges to seal them.
  6. In a medium deep frying pan with enough oil fry your shrimp empanadas veracruzanas on both sides until golden brown, finally drain and serve with hot sauce.


  • Although we use cotija cheese to prepare this dish, you can choose to use manchego cheese or any other cheese that does not melt easily when frying the empanadas.
  • When preparing your dough, make sure it is well integrated until you have a moist but manageable dough. If you feel it is too wet, add flour and if it is too dry, add a little water.
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