Veracruz-Style Masa Empanadas with Chipotle Beef

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These golden, half-moon masa turnovers are a street-food classic from the Gulf-coast state of Veracruz. The tender corn shell is filled with smoky chipotle-spiked ground beef, sweet raisins, and chopped egg, then shallow-fried until crisp at the edges and plush in the middle.

Nutrition Facts

Per serving (estimated)

• 525 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 46 gCarbs
• 5 gFiber
• 6 gSugar
• 23 gProtein
• 520 mgSodium
• 610 mgPotassium
• 115 mgCalcium
• 4 mgIron
• 7 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the masa dough

• 2 cups masa harina
• 1 1/2 cups warm chicken broth or water
• 1/3 cup lard or vegetable shortening, softened
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 1 tbsp olive oil

For the chipotle beef filling

• 1 lb (450 g) ground beef (80/20)
• 2 tbsp olive oil
• 1/2 white onion, finely diced
• 3 garlic cloves, minced
• 1 small ripe tomato, finely chopped
• 2 canned chipotle chiles in adobo, minced plus 1 tbsp sauce
• 1 tbsp tomato paste
• 1 hoja santa leaf, veins removed and finely chopped (optional)
• 1/4 cup golden raisins, chopped
• 2 tbsp slivered almonds, toasted and roughly chopped
• 1 hard-boiled egg, finely chopped
• 1 tsp dried Mexican oregano
• 3/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper

For frying

• 3/4 cup neutral vegetable oil, such as canola

Directions

1. Make the dough: Whisk masa harina, salt, and baking powder in a large bowl. Rub in the lard with your fingertips until the mixture looks like coarse meal. Gradually pour in the warm broth, mixing with a wooden spoon, then knead briefly until a soft, smooth, pliable dough forms that holds together without cracking; cover with a damp towel.
2. Cook the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add onion and cook 3 minutes until translucent, then stir in garlic and cook 30 seconds. Add the ground beef, breaking it up, and brown 6 to 8 minutes. Stir in tomato, chipotles, adobo sauce, tomato paste, hoja santa, oregano, salt, and pepper; simmer 5 minutes until thick and jammy. Off heat, fold in raisins, almonds, and chopped egg. Cool completely.
3. Shape the empanadas: Divide the masa dough into 8 equal balls (about 60 g each). Press each ball between two sheets of plastic or parchment into a 5-inch round about 1/4-inch thick. Spoon about 2 heaping tablespoons of filling into the center of each round, leaving a 1/2-inch border.
4. Seal: Fold each round in half over the filling to form a half-moon. Press the edges together firmly, then crimp with the tines of a fork or pinch with your fingertips to seal completely. Set seam-side up on a parchment-lined tray.
5. Fry: Heat the oil in a heavy 10-inch skillet to 350°F (175°C). Fry 3 to 4 empanadas at a time, seam-side down, for 2 to 3 minutes per side until deeply golden and crisp. Transfer to a paper towel-lined rack; repeat with remaining empanadas, keeping finished ones warm.
6. Serve: Let rest 2 minutes before serving to let the filling set. Serve hot with salsa verde or a simple tomato-avocado salsa on the side.

Cook’s Notes

• The masa dough should feel like soft modeling clay; if it cracks at the edges when you press it, work in 1 tablespoon more warm broth.
• For a baked version, brush the empanadas with a thin coat of oil and bake at 400°F (200°C) for 22 to 25 minutes on a parchment-lined sheet, flipping once halfway.
• Hoja santa gives the authentic Veracruz herbal note; substitute a small pinch of anise seed if you can't find it.
• Make-ahead: shaped uncooked empanadas freeze well on a tray, then transfer to a bag; fry straight from frozen, adding about 1 extra minute per side.

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