Empanadas de Chaya

Discover the rich flavors of Yucatecan cuisine with these Empanadas de Chaya. Infused with the subtle aroma of chaya leaves, these crispy corn masa empanadas are generously filled with seasoned ground beef and pork picadillo. Paired with a zesty homemade tomato-jalapeño salsa, pickled red onions, and fresh avocado slices, they make for a hearty main course or a delightful appetizer.

Ingredients

🌽 1 kg Maseca Corn Flour or Masa de maíz nixtamalizado
🌾 2 tablespoons wheat flour, heaped
🧂 1 tablespoon salt, level
🍃 10 chaya leaves, finely chopped
💧 1/4 cup water, or as needed

🥩 600g mixed ground beef and pork
🧂 Salt
⚫ Black pepper
🧄 McCormick Garlic Salt
🍜 1 tablespoon Maggi Soy Sauce
🧅 1/4 small onion, finely chopped
🌿 2 cloves garlic, finely minced
🌶️ 2 jalapeño chiles, finely chopped, seeds removed
🍃 2 bay leaves
🐖 1 tablespoon pork lard or oil
🍏 1 tablespoon apple cider vinegar (optional)
🍅 3-4 tomatoes, chopped

🍅 4 saladette tomatoes
🧅 1 small onion
🧄 1 clove garlic
🌶️ 1 large jalapeño chile
🐖 1 tablespoon pork lard or oil
🧂 Salt
💧 1 cup water

🛢️ Sufficient oil for deep frying

Instructions

1- Preparing the Masa:

• Combine 1 kg of masa de maíz with 2 tablespoons of wheat flour and 1 tablespoon of salt.

• Mix in 10 chopped chaya leaves.

• Gradually add 1/4 cup of water while kneading the masa.

• Form a firm, smooth dough.

2- Preparing the Picadillo:

• Heat 1 tablespoon of lard in the frying pan.

• Sauté chopped onion and minced garlic for about 2 minutes.

• Add the ground beef and pork.

• Season with black pepper, McCormick garlic salt, and Maggi soy sauce.

• Add jalapeño chiles, bay leaves, and tomatoes.

• Optionally, drizzle with apple cider vinegar.

• Cook until dry and well-browned. Allow to cool.

3- Preparing the Salsa:

• Boil tomatoes, onion, garlic, and jalapeño in water until soft.

• Transfer boiled ingredients to the Oster blender.

• Blend until smooth, reserving some cooking water.

• Heat lard in the saucepan and add blended salsa.

• Simmer, adding salt to taste, for about 5-10 minutes.

4- Assembling and Frying Empanadas:

• Using a plastic-covered tortilla press, flatten a ball of masa.

• Place picadillo on one half, fold, and seal edges.

• Repeat with remaining masa and picadillo.

• Heat oil in the griddle and fry empanadas until golden brown.

• Drain excess oil and serve with salsa, avocado, and pickled onions.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8 people
Calories: Approx. 400
Proteins: 18g
Fats: 20g
Carbohydrates: 35g
Equipment: Oster Blender, Large frying pan, Medium frying pan, Non-stick griddle/comal, Black nylon spatula, Metal spoon, Various clay bowls, Kitchen knife and cutting board, Large clay bowl, Metal tortilla press, Plastic sheets, Stainless steel colander, Measuring spoons and cups

Cooking Tips

• Maintain high oil temperature for crispy empanadas.
• Ensure the picadillo filling is dry.
• Substitute fresh chaya leaves with spinach if unavailable.

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Empanadas de Chaya