½ Poblano Pepper, roasted, skinned, seeded, chopped
½ small white onion, chopped
½ Roma Tomato, chopped
½ tablespoon Montana Mex Avocado oil
1 ½ Garlic cloves, chopped
1 teaspoon Montana Mex Jalapeno seasoning
⅓ cup chopped Cilantro leaves and stems
Passo a passo
Empanada Dough
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 or soft cookie dough.
Divide dough into 6 equal-sized balls and cover until ready to use.
Heat a medium-sized sauté pan over med/hi heat.
Add avocado oil, onion, tomato and cook while stirring a few times for 1 minute.
Add poblano, garlic, cilantro and Crabmeat. Continue to cook over medium heat for 2 minutes.
Lower heat to low and place a lid on the crab filling. Cook, covered for 4- 5 minutes.
Remove Crab filling from the heat and adjust the seasonings as needed.
Allow cooling to room temperature before filling empanadas.
Empanada Filling
Using a tortilla press or in between two sheets of plastic & press masa into 1/8 inch thick tortillas 6 - 7 inches across.
Place a large spoonful of filling on one half of the masa tortilla and fold the other half of the tortilla over the filling into a half-moon shaped empanada, press edges firmly together.
Shallow fry in med/hot oil until brown and crispy.
Serve with Charred Pickled Red Onions & Sweet and Spicy Habanero Salsa and Jalapeno Lime Crema.
To purchase Montana Mex oils and spices, check out MontanaMex.com
