😋Flour or Corn? Which makes the crispiest TUNA EMPANADAS? | Lent скачать в хорошем качестве

😋Flour or Corn? Which makes the crispiest TUNA EMPANADAS? | Lent

🤔 Crispy on the outside, juicy on the inside… but which is the best option? Today we put two types of dough to the test: flour vs. corn. Which one will make the crispiest, most delicious and easiest to prepare tuna empanadas? The result might surprise you… Will the classic flour win this battle? Or will the texture of the corn be the big revelation? Ingredients: 2 cans of tuna 1/3 cup red bell pepper 1/3 cup white onion 1/3 cup cored tomato 2 tablespoons chopped cilantro Salt and pepper to taste 250 gms all-purpose flour 1 pinch of salt 70 gms vegetable shortening 120 milliliters warm water 250 gms corn flour 1 pinch of salt 450 milliliters warm water Makes 20 servings Preparation time 25 minutes Contains 115 calories per serving STEP 1. The Filling We will start with the filling, this has only 6 ingredients: 2 cans of tuna 1/3 cup red bell pepper 1/3 cup white onion 1/3 cup cored tomato 2 tablespoons chopped cilantro Salt and pepper to taste First, the cans of tuna, you have to be careful when When buying them, which one is it? It should be 100% tuna and not contain soy. Soy is good, but we are buying tuna. It should also be tuna in water for this preparation so as not to have too much moisture in our filling as it could break up the empanada due to excess liquid. Here lies the first tip or secret. We drain it until it releases all the liquid and set it aside. Then there are 4 vegetables: The first is the white onion, it will be this type since its flavor will not overshadow the tuna, because the purple one is more intense and what we want to achieve is a balance in general. We will cut the onion into medium squares and we will only use 1/3 cup. The second vegetable is the bell pepper, sweet pepper, pepper, etc. We will cut it the same as the onion into medium squares and the amount will be the same, 1/3 cup. We will do the same with the tomato, but we will remove the core since it contains too much liquid which we do not want. Finally, 2 tablespoons of green cilantro to give freshness to the filling. In a frying pan, we heat 2 tablespoons of oil. We fry the onion, the chili and the tomato for 1 minute. We add the tuna and fry for 3 more minutes, turn off the heat. We throw in the cilantro. We set aside to make step 2, the dough. STEP 2. The dough First we will make the wheat flour dough, for this we need the following ingredients: 250 gms of all-purpose flour 1 pinch of salt 70 gms of vegetable shortening 120 milliliters of warm water We soften the vegetable shortening on a surface, we will make it lighter. Once we have the vegetable shortening, we add the wheat flour, we incorporate both ingredients until we have a sandy flour with this combination. We will have warm water ready to which we add salt so that it dissolves, this process will be done little by little until we obtain a dough that does not stick to our hands, we will knead for about 4 minutes. We make balls or testales of 20 grams and we stretch them until we have a tortilla of about 11 to 14 cms thin, here is another secret, thin. Now we will make the corn dough, we will use only 3 ingredients: 250 gms of corn flour 1 pinch of salt 450 milliliters of warm water We make a volcano with the flour. We will use warm water to which we add a pinch of salt and we will dissolve. We pour the water little by little until it is integrated into the flour, forming a uniform dough, but here is the secret: moisture. Moisture makes the difference between a good empanada and a bad one. We make 50-gram testales and flatten them to obtain a tortilla of approximately 11 to 14 cm. This tortilla should not be thin, it should be a little thicker than the wheat flour one. History 📜 Brief History: History tells us that empanadas arrived in America with the Spanish colonizers, who prepared them with wheat dough, filled with meat and fish. But in Mexico and other Latin American countries, corn is king, and soon it began to be used to make crispier versions with a more authentic flavor. Since then, two traditions have coexisted: the flour empanada, with its soft, golden texture, and the corn one, with its crunchy home-style flavor. On the Mexican and South American coasts, tuna empanadas became a classic, a simple recipe but full of tradition, ideal for taking advantage of fresh ingredients from the sea and creating a comforting dish. Today, the question remains: Flour or Corn? Do you prefer the light and flexible empanada or the corn one, with its rustic and crunchy touch? 🌮🔥 The best thing is that there is no wrong answer... just a perfect excuse to try both and choose your favorite. PREPARATION. Once the flour tortilla is stretched, we put 1 tablespoon of the filling preparation, close it and fry it until it is golden brown.