Standard Masa for Empanadas

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



  1. Step 1

    Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
  2. 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.)
  3. 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.
  4. Step 4

    For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.