Empanadas Mexicanas

Ingredients(for 2 medium empanadas per serving)

• 1 cup Whole wheat flour (harina integral)
• 1/2 cup Corn flour (masa harina) (for authentic texture)
• 100 grams Chicken breast, cooked and shredded (pollo deshebrado)
• 1/4 cup Onion (finely chopped)
• 1/4 cup Tomato (finely chopped)
• 1/4 cup Green bell pepper (finely chopped)
• 2 tablespoons Fresh cilantro (finely chopped)
• 2 tablespoons Low-fat cheese (optional, queso fresco or panela) - optional
• 1 tablespoon Olive oil (for brushing)
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Ground black pepper (or to taste)
• 1/4 teaspoon Ground cumin (optional) - optional

Instructions

1. 1

   Preheat your oven to 200°C (390°F). In a large bowl, mix the whole wheat and corn flours with a pinch of salt. Gradually add warm water until a soft, non-sticky dough forms.

   5 minutes

   Add water slowly to avoid a sticky dough. Knead until smooth.

2. 2

   In a pan, heat half the olive oil over medium heat. Sauté the onions, bell pepper, and tomatoes until soft. Add shredded chicken, salt, pepper, and cumin. Cook for 3-4 minutes, stirring in the cilantro at the end.

   6 minutes

   For extra flavor, let the filling cool to absorb seasonings.

3. 3

   Divide the dough into 4 equal balls. Roll each ball into a thin circle (about 12 cm diameter) using a rolling pin or tortilla press.

   4 minutes

   Cover dough balls with a damp cloth to prevent drying.

4. 4

   Place 2 tablespoons of the chicken mixture (and cheese, if using) onto one half of each dough circle. Fold over to create a half-moon shape. Seal edges by pressing with a fork.

   3 minutes

   Seal edges well to prevent filling leakage during baking.