👨‍🍳 Instructions

1. 1

   Cook the chicken: Place the chicken pieces in a pot with 2 cups of water or chicken broth, a pinch of salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until cooked through. Remove chicken, reserve the broth, and let the chicken cool slightly. Once cool enough to handle, shred the chicken finely using two forks or your fingers. You should have about 2 cups of shredded chicken.

   ⏱️ 30 minutes
2. 2

   Prepare the filling: While the chicken cools, heat 1-2 tablespoons of oil in a skillet over medium heat. Add the diced onion, bell pepper (if using), and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant. Add the diced tomatoes and cook for another 5 minutes until they break down slightly. Stir in the shredded chicken, chopped cilantro/parsley (if using), cumin (if using), salt, and pepper. Cook for 2-3 minutes more to combine flavors. Taste and adjust seasoning. The filling should be moist but not watery. Set aside to cool completely.

   ⏱️ 15 minutes
3. 3

   Make the dough: In a large bowl, combine the Masarepa with 1 teaspoon of salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky; if it is, add a little more Masarepa. If it's too dry, add a touch more water. Knead for 2-3 minutes until smooth. The dough should feel like play-doh.

   ⏱️ 10 minutes
4. 4

   Assemble the empanadas: Divide the dough into 10 equal portions. Roll each portion into a ball. On a clean surface (or between two pieces of plastic wrap), flatten each ball into a thin disc, about 5-6 inches in diameter. You can use a rolling pin or press it with your hands. Place about 2-3 tablespoons of the cooled chicken filling onto one half of each disc, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or by folding the edges over themselves to ensure they don't open during frying.

   ⏱️ 15 minutes
5. 5

   Fry the empanadas: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 180°C (350°F). Carefully slide 2-3 empanadas at a time into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and crispy. Use a slotted spoon to turn them and remove them from the oil. Place the fried empanadas on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining empanadas.

   ⏱️ 15 minutes