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
You may also be interested in:
- 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.
- Finely chop onion, garlic and tomato and sauté in a skillet over medium-low heat until mixture is fragrant.
- Add shrimp, chipotle and jalapeño peppers to the mixture and sauté until shrimp are pink in color. Remove from heat and set aside.
- 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.
- Close the tortillas with your thumb and forefinger forming a crescent, press on the edges to seal them.
- 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.