Empanadas de Frijol y Queso (Fried Masa Turnovers)
Golden fried corn masa turnovers with a creamy bean and melted cheese filling, served with a fiery roasted chilli salsa.
Made with Salsa taquera (roasted chile de arbol salsa) and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mash your ready made pot beans (see the base recipe) to a thick paste in a small pan, cooking for 5 minutes if they are loose. Cool, then stir in the mozzarella and coriander.
5 min - 2
Mix the masa harina and salt, stir in the warm water and knead for 2 minutes until smooth. Cover and rest for 10 minutes.
10 min - 3
Divide into 10 balls. Press each between plastic or baking paper into a disc about 12 cm wide.
- 4
Put 1 heaped tablespoon of filling in the centre of a disc, fold into a half moon and press the edges firmly to seal. Crimp with a fork.
- 5
Heat the oil in a deep pan to about 180 C. Fry 3 or 4 empanadas at a time for 3 to 4 minutes, turning, until golden and puffed. Drain on kitchen paper.
4 min - 6
Serve hot with lime wedges and a little of your ready made salsa taquera (see the base recipe), which is hot, so go carefully.
Tips
- Dust the paper lightly with masa harina if the dough sticks while pressing.
- Seal the edges well, otherwise the cheese will leak into the oil.
- Test the oil with a small piece of dough. It should sizzle and rise within a few seconds.
Storing and freezing
Eat the same day for the best crunch. Uncooked filled empanadas can be chilled for up to 24 hours. Reheat leftovers in a hot oven until crisp and steaming hot all the way through.
Questions
Can I bake them instead of frying?
Yes. Brush with oil and bake at 220 C for 20 minutes, turning halfway. They will be a little less crisp but still golden.
Are masa empanadas gluten free?
Yes. They are made from masa harina and water. Use pure corn masa and fry in clean oil if anyone has coeliac disease.
Can I use a different filling?
Yes. Add a spoonful of cooked mushrooms or poblano strips to the beans, or use only cheese for a simple quesadilla style turnover.
More made with salsa taquera (roasted chile de arbol salsa)
Tostadas de Barbacoa con Salsa Taquera (Beef Barbacoa Tostadas)
GFDFEFMulitas de Barbacoa (Sonoran Style Beef and Cheese Sandwiches)
EFNFTacos de Coliflor al Pastor (Cauliflower Al Pastor Tacos)
GFDFEFTacos de Carnitas (Crisp Pulled Pork Tacos)
DFEFNFSee every dish made with salsa taquera (roasted chile de arbol salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.