20 min

30 min

Directions

Ingredients

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.

Step 2

To a large skillet on medium heat, add the oil & butter, once hot, add the onion & garlic, cook for 2-3 minutes.

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.

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.

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.

Step 11

Enjoy 😋