Crispy fried empanadas filled with shredded chicken and melted mozzarella, paired with homemade Mexican red rice. This from-scratch recipe uses masa harina dough and Sazon seasoning for authentic flavor and texture.
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Season chicken breasts on both sides with garlic powder, onion powder, black pepper, smoked paprika, and Sazon seasoning.
Drizzle with olive oil and rub the seasonings into the chicken.
In a large pot over medium-high heat, sear the chicken for about 3 minutes per side.
Add 8 cups of water, half an onion, and a whole head of garlic to the pot.
Cover the pot, reduce heat to medium, and let it cook for 30 minutes.
Once cooked, remove the chicken from the pot and shred it using two forks or your hands. Set aside.
To make the empanada dough, combine 3 cups of masa harina with 2.5 cups of hot water in a large bowl.
Mix with your hands until a smooth dough forms that no longer sticks to your hands.
Take a golf ball-sized portion of dough and roll it into a smooth ball.
Using a tortilla press lined with plastic or parchment paper, press the dough ball into a thin, flat disc.
Place a portion of the shredded chicken and a generous amount of mozzarella cheese on one half of the disc.
Carefully fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal the empanada.
In a large, deep skillet, heat about 2-3 inches of vegetable oil over medium-high heat.
Once the oil is hot, carefully place the empanadas in the pan, being careful not to overcrowd it. Fry for about 5 minutes, flipping once, until both sides are golden brown and crispy.
Remove the empanadas from the oil and let them drain on a wire rack or paper towel-lined plate.
To make the red rice, heat oil in a medium saucepan over medium heat. Add the jasmine rice and toast for a minute, stirring constantly.
Stir in the tomato sauce, water, garlic powder, onion powder, tomato bouillon, chicken bouillon, and cumin.
Bring the mixture to a boil, then immediately cover, reduce the heat to the lowest setting, and let it simmer for 25 minutes without lifting the lid.
Serve the hot empanadas with the red rice and your favorite toppings.
Store cooled empanadas in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10–15 minutes to restore crispness. Red rice keeps refrigerated for up to 4 days.
tortilla press · deep skillet or large pot for frying · wire rack or paper towels for draining
Yes. Prepare the masa dough, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Bring to room temperature before pressing and filling.
Fry for about 5 minutes total, flipping once halfway through, until both sides are golden brown and crispy.
Add masa harina gradually, a tablespoon at a time, until the dough no longer sticks to your hands. Avoid adding too much water initially.
Baking will change the texture significantly—fried empanadas are crispy and golden. Baking may result in a softer crust.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to restore crispness.
