Are Empanadas Made With Corn Or Flour
Empanadas are a popular Latin American pastry that comes in many varieties. They are typically filled with savory or sweet ingredients and can be fried or baked. However, one question that often arises is whether empanadas are made with corn or flour?
The Difference Between Corn and Flour Empanadas
The main difference between corn and flour empanadas is the type of dough used to make them. Corn empanadas are made with masa, which is a dough made from dried corn that has been cooked in lime water. Flour empanadas, on the other hand, are made with wheat flour, water, and sometimes lard or shortening.
Corn empanadas tend to have a slightly sweeter taste and a more crumbly texture than flour empanadas. They are also typically smaller in size and more commonly associated with Mexican cuisine. Flour empanadas, on the other hand, have a more doughy texture and are often larger in size. They are commonly associated with South American cuisine.
Corn Empanadas
To make corn empanadas, you will need masa harina, which is a type of flour made from dried corn that has been treated with lime water. You will also need warm water and salt. Mix the masa harina with the warm water and salt until it forms a dough. Knead the dough for a few minutes and then let it rest for 10-15 minutes before shaping it into small balls. Flatten each ball with a tortilla press or between two sheets of plastic wrap. Fill the flattened masa with your desired filling, fold it over, and crimp the edges to seal. Fry or bake the empanadas until they are golden brown and crispy.
Flour Empanadas
To make flour empanadas, you will need all-purpose flour, water, and perhaps some lard or shortening. Combine the flour and salt in a large bowl. Cut in the lard or shortening until the mixture resembles coarse crumbs. Add enough water to form a dough. Knead the dough for a few minutes and then let it rest for 10-15 minutes before shaping it into small balls. Roll out each ball into a circle and place your desired filling on one half. Fold the other half over and crimp the edges to seal. Fry or bake the empanadas until they are golden brown and crispy.
Conclusion
So, are empanadas made with corn or flour? The answer is both! It really depends on which type of empanada you are making and what kind of dough you prefer. Corn empanadas are typically associated with Mexican cuisine and have a crumbly texture and slightly sweet taste. Flour empanadas, on the other hand, are more commonly associated with South American cuisine and have a more doughy texture. Both types of empanadas can be filled with a variety of savory or sweet ingredients and can be fried or baked. So, try making both and see which one you prefer!