Exquisite flavor of the Chiapas coast, characterized by the reddish color given by the achiote.
Preparation time: 45 minutes
Ingredients
- 500 gr. Dogfish pulp
- 150 gr. Tomato
- 80 gr. Onion
- 15 gr. Garlic
- 40 ml. Vegetable oil
- 2 gr. Ground pepper
- 1 kg. Nixtamal corn dough
- 10 gr. Achiote in pasta
- 10 gr. Wheat flour
- 10 gr. Coriander
- 1 gr. Laurel
- 1 gr. Thyme
- Sal
Preparation
- Cook the dogfish in water with onion, garlic, bay leaves, thyme, salt and pepper, when it is cooked then shred it.
- Cut the tomatoes and onion into small cubes.
- Fry the onion and tomatoes, once they are fried add the dogfish and season with salt and pepper.
- Mix the nixtamal dough with the wheat flour, the achiote, water and salt.
- With the help of the tortilla press, fill them with dogfish stew and form the empanadas.
- Fry the empanadas with oil
Tips:
You can add a little achiote to the oil to give the empanada more color.
Search
Places of interest
Upcoming events
Festivity in Honor of Saint Augustine
Tapachula de Córdova y Ordoñez, Chiapas
Festivity in Honor of Saint Bartholomew the Apostle
Villa Comaltitlán, Chiapas
Festivity in Honor of Our Lady of Mercy
San Cristóbal de las Casas, Chiapas
Festivity in Honor of Saint Michael the Archangel
Tuzantán, Chiapas
Feast of Saint Thérèse of the Child Jesus
Comitán de Domínguez, Chiapas