Standard Masa for Empanadas
Masarepa is cornmeal that has been precooked, dehydrated and ground into a fine powder. It’s used all over Colombia, Venezuela and Bolivia for a variety of recipes, including arepas and empanadas.
- Total:
- Serves: 24 persons
Ingredients
- 2cups yellow masarepa (about 10 ounces)
- 1teaspoon kosher salt
Instructions
Step 1
Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.Step 2
Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)Step 3
Cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag.Step 4
For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.