For the filling: Drain the tuna well and mix it with the mashed potatoes. Add the salt, onion powder, garlic powder, and black pepper. Stir all the ingredients together with a spoon and set aside.

For the dough: In a bowl, combine the masa harina, all-purpose flour, salt, chili powder, and baking powder. Mix well. Gradually add warm water (about 2 cups or 1/2 liter), kneading until you have a smooth dough.

Using a tortilla press lined with plastic, place a ball of dough in the center and press it flat. Remove the top piece of plastic, add some of the potato and tuna mixture in the center, then use the bottom plastic to fold the dough over and form an empanada. Gently press the edges to seal.

Carefully remove the empanada from the plastic and place it in a skillet with preheated oil. Repeat with the remaining dough and filling.

Fry on both sides until golden brown. This recipe makes about 20 empanadas.

Serve the empanadas topped with sour cream, lettuce, carrot, tomato, cheese, and your favorite salsa. Enjoy!

You can also slice them open with a knife and fill them with the vegetables, cheese, sour cream, and salsa.

My favorite salsa for these is made with habanero peppers.