Empanadas de Maíz

Name: Empanadas de Maíz
Yield: 3
Cuisine: Panama
Ingredients: Precooked cornmeal (masarepa) — 240 g (8.5 oz); Warm water — 360 ml (12 fl oz); Salt — 1/2 tsp; Minced beef, cooked and seasoned with onion, garlic and achiote — 250 g (9 oz); Oil for deep frying

The Quirky Foodster Team

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Servings

Ingredients

Precooked cornmeal (masarepa) — 240 g (8.5 oz)
Warm water — 360 ml (12 fl oz)
Salt — 1/2 tsp
Minced beef, cooked and seasoned with onion, garlic and achiote — 250 g (9 oz)
Oil for deep frying

Method

Combine the cornmeal, water and salt into a smooth, soft dough.
Divide into balls and flatten each into a round.
Place a spoonful of the seasoned meat filling on one half of each round, fold over, and press the edges to seal.
Heat oil to 175°C (350°F) in a deep pan.
Fry the empanadas in batches until golden and crisp, about 4–5 minutes.
Drain on paper towels before serving hot.

Introduction: Crisp corn-dough pockets filled with seasoned meat, deep-fried until golden, a beloved Panamanian street food snack.

Cultural Background: Empanadas made from corn dough rather than wheat flour reflect Panama's own regional variation on the wider Latin American empanada tradition, sold hot from street stalls and markets.

Tips: Seal the edges of the corn dough well so the filling doesn't leak out during frying. Fry at a steady temperature so the dough cooks through and crisps evenly.

Variations: Use shredded chicken in place of beef for a different filling. Add a little grated cheese to the filling for extra richness.

Storage: Refrigerate cooked empanadas in an airtight container for up to 1 day.

Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes to restore crispness.

FAQs:

Q: How is this different from a wheat-flour empanada?

A: The dough is made from precooked cornmeal rather than wheat flour, giving a distinctly different, slightly crumbly texture typical of Panamanian street food.

Q: What is the filling traditionally made from?

A: Seasoned minced beef is most common, though chicken and cheese variations are also popular.