Mexican Style Empanadas with Mushrooms

These Mexican Style Empanadas with Mushrooms are truly one of my favorite things to eat! They are so good! You can change up the fillings to suit your liking, but I always like to ensure they have gooey cheese included.

Now I’m not sure that I’m using the correct name for these. I know in Mexico fried Quesadillas are made the same way, usually with Cheese and poblano and epazote added in. I also know there is something called Molotes which are kind of the same with stuffed masa dough filled with meat or chorizo with potato. But for now I”m just calling them empanadas (Mexican style).

The first time that I tried these my husband and I were visiting a friend of ours who has a place in Tulum. He was an awesome tour guide as being a local, he really knew some great joints to eat at. This one place, in particular, was very memorable. It was actually just a little ‘pop up’ roadside stand on the sidewalk with some plastic chairs. He recommended we try their empanadas, which we ordered and literally it may have been the best thing I’ve ever eaten! In fact, my husband and I tried to eat there again the very next morning, but sadly they were not there that day. I’ve been dreaming about them ever since!

To make these Mexican Style Empanadas with Mushrooms you will need to make a masa dough, which is pretty simple.

Tips on making Masa Dough:

When making the masa dough, it is best to go by feel. You want the dough to be the consistency of soft cookie dough. The measurements I’ve provided are just rough guides. It is also best to use warm water when you are making it. I like to slowly add the warm water while stirring with my hands to feel. The flour will continue to absorb the water so ensure that you work the dough well to ensure it is the correct consistency. Once you have the dough right, keep it covered well with plastic wrap until you use it, as it dries out quickly.

Once you have your dough, use a tortilla press (covered with plastic wrap) or the bottom of a heavy pan to press the dough into rounds and stuff with mushrooms and Oaxaca cheese. If you can’t find Oaxaca cheese, mozzarella would be a good substitute. Fry them up in some vegetable oil or lard and serve immediately with the fixings of choice. Seriously so good. These truly are one of my favorite things to eat!

If you like this recipe try: Bacon and Potato Tacos with Roasted Poblano Guacamole

Mexican Style Empanadas with Mushrooms

My Tasty Trials

Corn masa dough is stuffed with mushrooms and Oaxaca cheese, then fried to make these delicious little morsels. I love them topped with shredded cabbage or lettuce, radishes, salsa, queso fresco or feta and mexican crema. Of course I also love some mexican hot salsa or sauces to accompany as well. Easy to make and so delicious!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Mexican

Ingredients

  

• 1 tbsp olive oil
• 2 tsp butter
• 4-5 cups assorted mushrooms, chopped Cremini, shitake, button
• 1/2-1 tsp dried thyme
• 3 cloves garlic left whole
• 1 cup masa harina flour
• 3/4 cup warm water
• 1 tsp salt or to taste
• 1 cup oaxaca cheese, grated
• 1-2 cups vegetable oil or lard for frying

Instructions

 

• Heat a pan over medium heat with your butter and olive oil. Add in your chopped mushrooms, whole garlic cloves and thyme. Let them cook a bit, stirring occasionally until they are brown and have release their moisture. Once they are cooked, add a pinch or so of salt to taste. Remove from heat and let cool.
• While your mushrooms are cooling, you can make your masa dough. In a bowl pour in your masa flour with a pinch of salt. Add in some warm water and work the dough with your hands until it reaches a consistency of a smooth soft cookie dough. Add more warm water or flour if required.
• Using a tortilla press if you have one or a heavy bottomed pan would work. Line the bottom with plastic wrap. Place a ball sized portion of the dough on top of the plastic wrap the cover with another piece of plastic wrap so that the dough doesn't stick. Make sure you cover the dough you aren't using while you are making these so that it doesn't dry out. Fill with about 1 tbsp of mushroom mixture and about a tbsp of the oaxca cheese (don't overfill so that it seals properly). using the plastic wrap bring one side over to make a half moon shape and gently press down the edges and fold over a bit to seal.
• In a heavy bottomed pan, heat up some vegetable oil over medium heat to fry in. To test if the oil is ready, you can put the back of a wooden spoon in, if it bubbles it is good, otherwise you can throw in a little piece of dough to check if the oil is ready. Make sure it is ready before you add your empanada in to fry otherwise the empanada will absorb too much oil. Also it can't be too hot or it will burn before it is cooked through.
• Fry the empanada until browned lightly on both sides. Remove carefully to a plate lined with paper towel to absorb some of the oil.
• Serve immediately with your fixings of choice. Some suggestions:

   - shredded lettuce or cabbage

   - sliced radishes

   - crumbled queso fresco or feta

   - mexican crema or sour creme or creme fraiche

   - hot sauce

   - pico de gallo

   - guacamole

Keyword cheese, corn masa, fried mexican quesadillas, mexican empanada, mushroom, traditional mexican food