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Crab and Poblano Chile Empanadas

Make this Tonight - "Empanadas For Everyone"

15
Prep Time
(minutes)
40
Cook Time
(minutes)
4
Servings
Make this Tonight/Crab and Poblano Chile Empanadas

Ingredients

  • For the empanada dough:
  • 2 cups Maseca, dry corn masa
  • 1 ¾ cups warm water
  • ¼ teaspoon salt
  • For the empanada filling:
  • ½ pound lump crab meat
  • ½ Poblano Pepper, roasted, skinned, seeded, chopped
  • ½ small white onion, chopped
  • ½ Roma Tomato, chopped
  • ½ tablespoon Montana Mex Avocado oil
  • 1 ½ Garlic cloves, chopped
  • 1 teaspoon Montana Mex Jalapeno seasoning
  • ⅓ cup chopped Cilantro leaves and stems

Steps

  1. For the empanada dough: In a large bowl add Masa, salt and stir in water.
  2. Stir until Masa dough starts to form a ball.
  3. Remove from the bowl and knead until the dough is pliable like play dough or soft cookie dough.
  4. Divide dough into 6 equal-sized balls and cover until ready to use.
  5. Heat a medium-sized sauté pan over med/hi heat.
  6. Add avocado oil, onion, tomato and cook while stirring a few times for 1 minute.
  7. Add poblano, garlic, cilantro and Crabmeat. Continue to cook over medium heat for 2 minutes.
  8. Lower heat to low and place a lid on the crab filling. Cook, covered for 4- 5 minutes.
  9. Remove Crab filling from the heat and adjust the seasonings as needed.
  10. Allow cooling to room temperature before filling empanadas.
  11. To assemble the empanadas: Using a tortilla press or in between two sheets of plastic & press masa into 1/8 inch thick tortillas 6 - 7 inches across.
  12. Place a large spoonful of filling on one half of the masa tortilla and fold the other half of the tortilla over the filling into a half-moon shaped empanada, press edges firmly together.
  13. Shallow fry in med/hot oil until brown and crispy.
  14. Serve with Charred Pickled Red Onions & Sweet and Spicy Habanero Salsa and Jalapeno Lime Crema.
  15. To purchase Montana Mex oils and spices, check out MontanaMex.com