POPCORN MASA FOR EMPANADAS
Grinding boiled popcorn kernels in a wet mill or food processor produces a masa with much better flavor and texture than you can get with precooked cornmeal (masarepa). I use a Victoria-brand cast-iron mill, produced in Colombia, which costs about $50 online. This popcorn masa, a technique taught to me by the chef Carlos Gaviria, a scholar of regional Colombian cooking at the University of La Sabana, forms the crust for these Colombian Beef and Potato Empanadas.
Provided by J. Kenji López-Alt
Categories snack, finger foods, pastries, project, appetizer
Time 1h30m
Yield About 24 (3-inch) empanadas
Number Of Ingredients 2
Steps:
- To prepare popcorn kernels with a pressure cooker, combine kernels and 2 quarts water in the cooker. Cook at high pressure for 45 minutes. Remove from heat and allow the corn to cool naturally. Proceed to Step 4.
- To prepare popcorn kernels on the stovetop, place kernels in a large bowl and cover with 2 quarts of water. Cover and set aside overnight.
- The next day, transfer popcorn and water to a large saucepan. Bring to a boil over high heat, reduce to a simmer, then cover and cook until the popcorn is tender and kernels are starting to blow out (the tops should crack open and split), about 2 hours, adding more water as necessary to ensure that the popcorn is constantly submerged.
- To prepare masa in a grain mill, drain corn thoroughly and transfer to the hopper of a grain mill adjusted to the finest milling size. Mill popcorn onto a wooden cutting board. Sprinkle with 2 tablespoons water and 1 teaspoon salt, and fold and press to incorporate. Skip to Step 6.
- To prepare masa in a food processor, drain corn thoroughly and transfer to the bowl of a food processor. Add 2 tablespoons water and 1 teaspoon salt. Process until a coarse masa is formed, 1 to 2 minutes, scraping down the sides of the food processor as necessary. Transfer the masa to a wooden cutting board. Fold and press to incorporate.
- Continue kneading the masa by pressing it against the board with the heel of your hand until it forms a moist, easily workable dough. To test, take a small ball in your hand and press it flat. If the dough cracks when you press it, add more water 1 tablespoon at a time until it is smoother and workable. (Small cracks around the edges are OK.)
- Using a clean, damp kitchen towel or plastic wrap, cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag. Bring to room temperature before using.
- For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.
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ReMe Mohammed
[email protected]I've never made empanadas before, but this recipe looks easy enough. I might give it a try.
Mds Sojib
[email protected]I'm always looking for new empanada recipes. I can't wait to try this one!
ubaid U,b
[email protected]These empanadas look so good! I'm definitely going to make them for my next party.
Shoiab Khan
[email protected]I love empanadas! I can't wait to try this recipe with popcorn masa.
David Victor coxon Coxon
[email protected]I'm not a big fan of empanadas, but I'm always willing to try new things. I might give this recipe a try.
Shoha Badhon
[email protected]This recipe seems like it would be a lot of work. I'm not sure if I have the time or patience to make it.
Farhan Ahmod
[email protected]I'm allergic to corn, so I can't try this recipe. :(
Mian Aamir
[email protected]I'm not sure how I feel about popcorn masa in empanadas. It sounds like an interesting combination, but I'm not sure if I would like it.
Austin Lyrics
[email protected]These empanadas sound delicious! I love the idea of using popcorn masa.
Bilal Akhtar
[email protected]What a unique and creative way to make empanadas! I'm always looking for new recipes to try.
Yeshiwas Mola
[email protected]I've never tried popcorn masa before. I'm intrigued by the idea of using it in empanadas.
Ali Coffee-Gilbert
[email protected]These empanadas look amazing! I can't wait to give them a try.
Marc Silvers
[email protected]I'm definitely going to try this recipe. It looks so easy and delicious.
Bunnytail1
[email protected]These empanadas were so good! The popcorn masa dough was crispy and flavorful, and the filling was delicious.
NAHID EDITZ
[email protected]I love the idea of using popcorn masa for empanadas! It adds a fun and unique flavor and texture.
Ibrahim Mohammed
[email protected]The popcorn masa dough was a bit tricky to work with at first, but I got the hang of it after a few tries. The empanadas turned out great and were a big hit with my family.
Bina Koirala
[email protected]These empanadas were a hit at my party! The popcorn masa dough was a unique and delicious twist on the classic recipe.