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.
- Serves: 24 persons
- 2cups yellow masarepa (about 10 ounces)
- 1teaspoon kosher salt
Step 1Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
Step 2Take 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 3Cover 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 4For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.