Mexican Empanadas: A Guide to the Iconic Pastry

Mexican empanadas are tasty pastries filled with either savory or sweet mixtures. They are similar to turnovers, with a soft, flaky crust that holds all the flavor inside. These treats are a favorite in Mexican cooking and can be eaten as a meal, snack, or dessert. The word “empanada” comes from the Spanish word “empanar,” which means “to bread” or “to wrap in bread.” Although empanadas first came from Spain, Mexican empanadas have taken on their own special recipes, fillings, and cooking styles that reflect the country’s food traditions.

Compared to empanadas from other countries, Mexican empanadas stand out due to the type of dough used, the spices, and the variety of fillings. Some use wheat flour, while others use masa, a corn dough. You can either bake them until golden or fry them until crispy. Either way, there’s more to these handheld pies than just good taste-they’re a big part of Mexican food culture.

What Are Mexican Empanadas?

What Makes an Empanada?

An empanada is simply a pastry that is either baked or fried and filled with all sorts of ingredients. The typical shape is a half-moon, and you’ll see both sweet and savory varieties in Mexico. Their main appeal is that they’re easy to carry and eat-think of them as a small pie you can hold in your hand. Each one holds a little burst of flavor and texture in every bite.

Mexican empanadas are known for their dough, which can be light and flaky or made from thicker masa. The dough holds in the fillings and keeps everything moist and flavorful. People seal the empanadas by folding the dough over the filling and pressing the edges with a fork or by using a twisted fold called the “repulgue,” which stops the filling from leaking out while cooking.

Where Do Empanadas Come From, and Why Do They Matter?

Empanadas started in Spain but quickly spread to many countries, each adding their own twist. In Mexico, empanadas became part of daily meals and celebrations. They show the mix of indigenous Mexican ingredients and techniques with Spanish ideas brought over centuries ago. It’s common for Mexican families to pass down empanada recipes for generations, making this food a real connection to family and tradition. You’ll see them in markets and at gatherings, sharing the warm and welcoming feeling that comes from homemade cooking.

How Are Mexican Empanadas Different?

While many countries have their own version of empanadas, a few things make Mexican ones different:

• Dough: Mexican empanadas often use masa (corn dough), especially for frying, giving them a true corn flavor and chewy bite. Other places mostly stick with wheat flour.
• Fillings: The ingredients inside often use regional Mexican spices like chili powder, cumin, or jalapeño and can include beef, chorizo, or vegetables. Sweet fillings sometimes use pumpkin or pineapple with spices and piloncillo (dark sugar).
• Regional Names: Some masa empanadas with cheese are even called “quesadillas fritas” in some regions.

Popular Types of Mexican Empanadas

Savory Empanadas: Beef, Chicken, and More

There’s a wide choice when it comes to Mexican savory empanadas. Beef empanadas are a classic, usually packed with picadillo (a mix of ground beef, potatoes, and tomatoes, seasoned with garlic and pepper). Chicken empanadas are lighter, but still very tasty. You might also find versions filled with pork and green chiles, chorizo with cheese, or even seafood like fish or crab. Each filling is prepared with care so that the spices and textures work well together.

Sweet Empanadas: Pumpkin, Fruit, and Dessert Flavors

Sweet empanadas are just as important in Mexico as the savory ones. Pumpkin empanadas (empanadas de calabaza) are very popular, especially in places like Texas, with spiced pumpkin and brown sugar fillings. Pineapple is another common choice for a fruity, tangy option. Often, the dough for sweet empanadas has extra sugar or a touch of beer for extra flavor. They’re great for breakfast, dessert, or just a snack.

Empanada Styles Across Mexico

Different regions in Mexico have their own ways of making empanadas. Some use wheat dough, others stick with masa-especially in places where indigenous traditions are strong. Fillings change depending on local ingredients, from special cheeses and veggies to unique meats and peppers. The name “empanada” might change, too, with fried, cheese-filled versions sometimes called “quesadillas fritas.” Exploring different regions’ empanadas is a fun way to try new flavors.

Common Ingredients in Mexican Empanadas

Dough Types: Masa vs. Wheat Flour

Empanada dough comes in two main types:

• Masa Dough: Made from masa harina (dried corn dough). Mostly used for fried empanadas. Masa is made by boiling and soaking corn, which gives better taste and nutrition.
• Wheat Flour Dough: Used for baking. Sometimes contains sugar or beer for a lighter texture.

Fillings: From Classic to New

• Savory: Picadillo (beef, potatoes, tomatoes), chicken, pork, chorizo, and cheese. Vegetarian fillings might include mushrooms with cheese.
• Sweet: Pumpkin or pineapple sweetened with piloncillo and spiced with cinnamon. Newer recipes might use creative combos, like mixed vegetables or fancy meats.

Spices and Seasonings

• Savory Empanadas: Cumin, chili powder, garlic, salt, pepper, jalapeño.
• Sweet Empanadas: Cinnamon, cloves, anise, and piloncillo for sweetness.

Vegetarian and Vegan Choices

It’s easy to make empanadas vegetarian or vegan. For vegetarians, cheese (like Oaxaca or Monterey Jack) and mushrooms are popular. For vegans, use plant-based butter in the dough and meatless fillings or vegan cheese. Brush vegan empanadas with melted vegan butter instead of egg wash for a golden color.

How to Make Mexican Empanadas

Step-by-Step Instructions

1. Prepare the Filling: For savory types, cook onions and brown meat with potatoes and spices. For sweet, combine pureed pumpkin or fruit with sugar and spices.
2. Make the Dough:
   • For wheat flour: Mix flour, sugar, salt, shortening, eggs, and water until smooth.
   • For masa: Mix masa harina with warm water and knead until soft.
3. Shape the Empanadas: Divide the dough, roll or press into circles, spoon the filling onto each, and fold over.
4. Seal the Edges: Press with a fork or fold with your fingers.

Baking vs. Frying

• Baked empanadas: Use wheat dough, brush with egg wash, bake at 350-420°F (175-215°C) until golden.
• Fried empanadas: Use masa dough, fry at 325-350°F (160-175°C) until crispy and golden. Frying gives them a crunchy shell.

Tips for Great Mexican Empanadas

Picking the Right Dough

• For savory fillings: Try wheat dough if you want a flaky shell, or masa dough for a traditional fried flavor.
• For sweet fillings: Add a little sugar to your wheat dough, or a bit of beer for more flavor.

Your dough should match your filling-experiment and see what works best for you.

Keeping Empanadas Crisp

• Don’t assemble too soon-wait until right before baking or frying so the dough doesn’t soak up moisture from the filling.
• Don’t overfill to avoid leaks and sogginess.
• Preheat the oven well for baked types, and make sure oil is hot enough for fried empanadas.
• Cool empanadas on a wire rack to prevent them from steaming and getting soft.

Useful Tools

• Stand mixer or food processor for dough
• Tortilla press for masa doughs (line with plastic wrap to avoid sticking)
• Rolling pin
• Sharp knife or pastry cutter
• Fork for sealing
• Heavy pan or deep fryer for frying; slotted spoon for removing empanadas from oil

Serving and Enjoying Mexican Empanadas

Top Sides and Sauces

Here are some great ways to serve empanadas:

• Salsa verde or pico de gallo for savory types
• Creamy sides like sour cream, Mexican crema, or guacamole
• Shredded cabbage or lettuce, sliced radish, cheese sprinkles
• For sweet empanadas: dust with powdered sugar or drizzle with honey, or serve with fruit

Serving Ideas for Meals and Parties

• Perfect for parties as bite-sized snacks-offer both savory and sweet varieties
• Serve as a main dish with salad or rice and beans
• Sweet empanadas work great for dessert or breakfast with coffee
• They can be served hot, warm, or at room temperature, making them good for picnics or make-ahead meals

Storage, Reheating, and Planning Ahead

How to Store Empanadas

• Let empanadas cool completely before storing.
• Place in an airtight container in the fridge for up to a week.
• You can keep them covered at room temp for about two hours if serving at a party.

Freezing Mexican Empanadas

• Freeze cooked and cooled empanadas for up to two months.
• Lay them flat to freeze, then put in a freezer-safe bag.
• Fry masa empanadas before freezing, as uncooked ones are hard to handle.
• If freezing uncooked wheat flour empanadas, make sure filling is cooled completely.

Best Ways to Reheat

• Use an oven, toaster oven, or air fryer-heat at 350°F (175°C) for 8-12 minutes until crisp.
• Avoid microwaving-they’ll get soft instead of crispy.
• Fried empanadas can be briefly refried or reheated in a hot oven to get their crunch back.

Common Questions About Mexican Empanadas