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Whitefish Empanadas

Whitefish Empanadas

Whitefish Empanadas:
cook time: 1 hour
  • 2 ea med whitefish, gutted, scaled, whole
  • 2 qts water
  • 1 recipe masa
  • 1 onion, diced
  • 2 roma tomatoes, diced
  • 6 cloves garlic, diced
  • 1 bay leaf
  • 2 sprigs fresh oregano
  • ¼ cup Montana Mex avocado oil
  • 1 tsp Montana Mex Jalapeño seasoning
  • 1 tsp Montana Mex Mild Chile seasoning

Bring water to a gentle simmer and poach whitefish for 15 min. While fish poaches, fry diced tomato, onion, garlic in oil over med heat. Remove whitefish and separate meat from bone & skin. Add fish to fry pan of tomato mix and cook for 5 min while stirring to break the cooked fish apart and incorporate the tomato mix well. Season with fresh oregano, Montana Mex Jalapeño and Mild Chile seasoning and add salt & black pepper to taste. Pull from heat and allow to cool. Using a tortillas press or in between two sheets of plastic press Masa into ¼” thick tortillas 5" across. Place a spoonful of whitefish filling on one half of the masa tortilla and fold into half moon shaped empanada, press edges firmly together. Shallow fry in med/hot oil until brown and crispy. Serve with charred pickled red onions & molcajete Salsa.


Masa:
  • 2 cups Maseca, dry corn masa
  • 1 ¾ cups warm water
  • ¼ tsp salt

In a large bowl add Masa , salt and stir in water. Stir until Masa dough starts to form a ball. Remove from the bowl and knead until the dough is pliable like play dough. Divide dough into 15 -18 equal sized balls and cover until ready to use.


Charred Pickled Red Onions:
cook time: 1 hour
  • 2 ea red onions
  • 1 valencia orange, juiced
  • 2 limes, juiced
  • 3 sprigs cilantro, roughly chopped
  • pinch Mexican oregano
  • ¼ tsp Montana Mex Jalapeño seasoning
  • salt & fresh cracked black pepper to taste

char onions on all sides, around 20 min. Remove excess charred paper and slice in 1/4'” slices. Add all remaining ingredients, let sit for a minimum 30 min.

Photo: MeatEater


Molcajete Salsa:
cook time: 1 hour
  • 1 lb roma tomatoes
  • 1 red onion
  • 1 head garlic
  • 2 habanero chiles
  • ½ bunch cilantro, chopped
  • 2 limes, juiced
  • 1 tsp salt to taste

Char top 4 items in dry skillet till blackened(not burnt) on all sides. The habanero & garlic will be done in 5 min. while the tomato and onion will need approx. 10 -15 min. Allow to cool slightly. Remove paper from garlic and onion. Place all roasted ingredients along with the cilantro into a blender and process by pulsing in a blender until chunky. Pour into a bowl, add lime juice and salt. Mix well, taste and adjust with a dash of salt as needed to taste.

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