Ingredients
1 lb shrimp, peeled & chopped, save the shells
½ onion, chopped
4 garlic cloves, minced
2 tbsp olive oil
2 tbsp butter
1 tsp black pepper
2 tsp salt
5 guajillo Chiles, stemmed & seeded
3 cup Water
3 cup maseca
2 tbsp ground shrimp (optional)
1 cup chihuahua cheese
Oil for frying
Avocado for serving
Directions
Step 1
To a pot of boiling water, add the guajillo Chiles & the shrimp shells. Let boil for 10 minutes. Turn off heat & let cool down.
5 guajillo Chiles, stemmed & seeded
1 lb shrimp, peeled & chopped, save the shells
3 cup Water
Step 2
To a large skillet on medium heat, add the oil & butter, once hot, add the onion & garlic, cook for 2-3 minutes.
2 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
½ onion, chopped
Step 3
Add the chopped shrimp, 1 tsp salt & 1 tsp pepper. Cook stirring for 2 minutes. Add to a bowl and let the shrimp cool down.
1 lb shrimp, peeled & chopped, save the shells
2 tsp salt
1 tsp black pepper
Step 4
Once the Chiles have cooled down, remove the shrimp shells from the liquid, add the Chiles and soaking liquid to a blender. Blend until smooth. Pour the blended Chiles through a strainer into a measuring cup. You’ll have about 3 cups Chile water.
Step 5
To a large mixing bowl add 3 cups masa cups, 1 tsp salt & 2 tbsp ground shrimp(optional) and 2 cups of the Chile water. Mix together with your hands until the dough comes together. If needed, add more water 1-2 tbsp at a time, until the dough no longer sticks to your hand.
3 cup masa
5 guajillo Chiles, stemmed & seeded
3 cup Water
2 tbsp ground shrimp (optional)
2 tsp salt
Step 6
To make the empanadas, get a golf ball sized dough ball, add to a tortilla press lined with a plastic bag, press down to thin out the masa.
Step 7
For the filling, mix the cheese into the shrimp. Remove the top part of the plastic, leaving the masa still on the bottom part, add 2 tbsp of the shrimp filling. Using the plastic, fold the masa together in half to close up the empanada. Carefully remove the closed empanada from the plastic & set aside while you make the rest.
Step 8
To a large skillet, add in canola or veggie oil for frying. Set to medium high heat, once hot, add in the empanadas, fry for 3-4 minutes per side.
Step 9
Once crispy, drain and place onto paper lined plates while you fry the rest.
Step 10
To serve, add a slice of avocado on top of each empanada and salsa & limes on the side.
Avocado for serving
Step 11
Enjoy 😋
