Appetizer: Mexico – Tamaulipas, Gulf Coast Mexico – Empanadas de Camaron (Shrimp Empanadas)

Serving Size: 8

Approximate Time

Prep 35 min

Cook 20 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 2 1/2 cups (300 g) masa harina
- 1 tsp (5 g) fine salt, plus more to taste
- 3 tbsp (45 ml) lard or vegetable shortening
- 1 1/4 to 1 1/2 cups (300–360 ml) warm water
- 1 lb (450 g) fresh Gulf shrimp, peeled, deveined and roughly chopped
- 2 tbsp (30 ml) vegetable oil or neutral oil, divided
- 1/2 medium white onion, finely chopped (about 1/2 cup / 75 g)
- 2 garlic cloves, minced (about 6 g)
- 2 medium Roma tomatoes, diced (about 8 oz / 225 g) or 1 cup (240 g) canned diced tomatoes, drained
- 1 chipotle pepper in adobo, minced, plus 1 tsp (5 ml) adobo sauce (use 2 peppers for more smoke)
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 3 cups (720 ml) vegetable oil for frying (adjust as needed)
- Lime wedges, for serving
- Salsa fresca or crema, for serving
- 1/2 cup (60 g) queso fresco or shredded Monterey Jack, crumbled (optional)

Instructions

Short Description:
Crisp, fried masa empanadas filled with chopped Gulf shrimp cooked with tomato, onion, and a touch of chipotle for smoky heat. Served hot as a seaside starter or snack.

Regional Notes:
This Tamaulipas Gulf Coast version uses masa harina for the dough (rather than wheat flour) to echo the corn-forward coastal cuisine and is built around fresh Gulf shrimp. A small amount of chipotle in adobo adds the regional smoky heat often found on the Mexican Gulf coast without overpowering the shrimp.

1. Make the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the chopped onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds more.
2. Add the diced tomatoes, minced chipotle and adobo, cumin, oregano, and pepper. Simmer until tomatoes break down and mixture thickens, 3–5 minutes.
3. Stir in the chopped shrimp and cook just until shrimp turn opaque, 2–3 minutes (do not overcook). Remove from heat, stir in lime juice, cilantro, and optional cheese. Taste and season with salt as needed. Transfer filling to a bowl and let cool to room temperature.
4. Prepare the masa dough: in a large bowl mix the masa harina and 1 tsp salt. Rub in the lard or shortening until evenly distributed. Add 1 cup (240 ml) warm water and mix, adding more warm water 1–2 tbsp at a time until a soft, moist dough forms that holds together but is not sticky. Dough should feel like soft playdough.
5. Cover the dough with a damp towel or plastic wrap and let rest 10–15 minutes.
6. Portion the dough: divide dough into 24 equal balls (about 1.25 oz / 35 g each) for small empanadas or 16 for larger ones. Keep unused dough covered to prevent drying.
7. Form discs: using a tortilla press lined with plastic (or between two pieces of plastic wrap), press each ball into a 4–5 inch (10–12 cm) disc about 1/8 in (3 mm) thick.
8. Assemble empanadas: place 1 to 1 1/2 tbsp (15–22 ml) cooled filling in the center of each disc. Moisten the edge with a little water, fold the disc over to make a half-moon, and press the edges to seal. Crimp edges with a fork or by pinching for a tighter seal.
9. Heat 3 cups (720 ml) oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry empanadas in batches, seam-side down first, until golden and crisp, about 2–3 minutes per side. Adjust heat to maintain oil temperature.
10. Transfer fried empanadas to a paper towel-lined tray to drain and lightly salt while hot.
11. Serve warm with lime wedges and salsa fresca or crema for dipping. Empanadas are best served fresh but can be kept in a warm oven for up to 20 minutes.