From Ingrid Magaña 's kitchen in Mexico.

Originally published on Cookpad Mexico as Empanadas de atún, with US measurements.

Tuna Empanadas

Name: Tuna Empanadas
Cuisine: American
Ingredients: 5 handfuls dough; 6 handfuls masa harina; as needed Water; 5 cans tuna in water; 2 tomatoes; 1 serrano pepper; 1/4 onion; as needed Salt

Ingrid Magaña @cook_10087226

Tuna Empanadas

Ingrid Magaña @cook_10087226

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Ingredients

5 handfulsdough
6 handfulsmasa harina
as neededWater
5 canstuna in water
2tomatoes
1serrano pepper
1/4onion
as neededSalt

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Steps

1

In a bowl, add your handfuls of dough and masa harina, salt, and enough water. Knead until it no longer sticks to your hands, then form into small balls.
2

Drain your cans of tuna and place them in a frying pan. Blend the tomatoes, onion, and serrano pepper, then add the mixture to the pan with the tuna and cook for about 8 minutes.
3

Flatten the dough balls using a tortilla press and a piece of plastic to prevent sticking. Add a little tuna mixture so you can close your empanada.
4

Fry them in enough oil.
5

Let them drain and enjoy.
6

You can serve them with pico de gallo salsa.