Appetizer: Mexico – Gulf Coast Mexico (Tabasco) – Empanadas de Pejelagarto

Serving Size: 12

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

Dough
- 2 cups (250 g) all-purpose flour
- 1 tsp (6 g) salt
- 6 tbsp (90 g) lard or vegetable shortening
- 1/3 cup (80 ml) ice water, plus more as needed
- 1 large egg, beaten (for egg wash)

Filling
- 1 lb (450 g) pejelagarto fillets, boneless and skinless (approx. usable weight)
- 1 cup (240 ml) water or fish stock (for poaching)
- 2 tbsp (30 ml) fresh naranja agria or substitute half orange + half lime juice
- 1 tbsp (15 ml) achiote paste, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 small white onion, finely chopped (about 3 oz / 85 g)
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional: 1 small habanero, seeded, for heat)
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tbsp (2 g) chopped fresh epazote (or 1 tsp / 1 g dried, optional)
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground black pepper
- 3/4 tsp (4 g) kosher salt, divided (adjust to taste)
- 1 small tomatillo, finely chopped (about 1.2 oz / 35 g) or 1 tbsp (15 ml) green salsa
- 2 tbsp (30 g) grated queso fresco or crumbly white cheese (optional for binding)

For frying and serving
- 3 cups (720 ml) vegetable oil or lard, for deep frying
- Lime wedges
- Salsa verde or habanero salsa, for serving

Instructions

Short Description:
Crispy fried empanadas filled with seasoned pejelagarto (alligator gar) meat, scented with local aromatics and a touch of achiote for color and Gulf Coast flavor. Served hot as a shareable starter with a sharp salsa verde or habanero salsa on the side.

Regional Notes:
This Tabasco version uses pejelagarto, a river and coastal gar prized locally, combined with regional aromatics like achiote, epazote, and bitter orange (naranja agria) flavoring. Unlike inland empanadas that often use beef or cheese, these reflect Gulf Coast seafood traditions and the smoky-spicy accents typical of Tabasco.

1. Poach the pejelagarto: in a small saucepan bring 1 cup (240 ml) water or fish stock with 1 tbsp (15 ml) of the naranja agria (or orange/lime mix) to a gentle simmer. Add the pejelagarto fillets, cover, and poach 6–8 minutes until opaque and just cooked through. Remove fish, reserve 2 tbsp (30 ml) poaching liquid, and let cool. Flake the fish with a fork, removing any remaining small bones. Measure about 2 cups (≈300 g) flaked fish.
2. Mix achiote: in a small bowl combine achiote paste with the reserved 2 tbsp (30 ml) poaching liquid to make a thin sauce. Set aside.
3. Make the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add garlic, jalapeño (and habanero if using) and cook 1 minute. Stir in cumin, epazote, and half the salt (about 1/4 tsp / 1 g). Add flaked pejelagarto, achiote-poaching liquid, chopped tomatillo (or 1 tbsp green salsa), and cook 2–3 minutes more to marry flavors and warm the fish. Remove from heat, stir in cilantro and queso fresco (if using). Adjust salt and pepper to taste. Let cool to room temperature.
4. Prepare dough: in a large bowl mix flour and 1 tsp (6 g) salt. Cut in the lard or shortening with your fingers or a pastry cutter until mixture resembles coarse crumbs. Add ice water 1 tbsp (15 ml) at a time, stirring until dough comes together but is not sticky. Form into a disk, wrap in plastic, and chill 20–30 minutes.
5. Divide and roll: on a lightly floured surface, divide dough into 12 equal pieces. Roll each piece into a ball, then flatten with a rolling pin into a 5–6 inch (12–15 cm) round about 1/8 inch (3 mm) thick.
6. Fill and seal: place about 1–2 tbsp (15–30 g) of the cooled pejelagarto filling in the center of each dough round. Brush the edges with beaten egg, fold dough over to form a half-moon, and press edges to seal. Crimp edges with a fork to ensure they are well sealed.
7. Heat oil: in a heavy pot or deep fryer heat 3 cups (720 ml) oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough—if it sizzles and browns in about 1 minute, the oil is ready.
8. Fry empanadas: working in batches, fry empanadas 2–3 minutes per side until golden brown and crispy. Do not overcrowd the pot. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining empanadas.
9. Finish and serve: transfer empanadas to a platter, serve hot with lime wedges and salsa verde or a Tabasco-style habanero salsa. Empanadas are best served immediately so the shell stays crisp.