Empanadas de Chaya y Queso de Bola
Empanadas de Chaya y Queso de Bola·(em-pah-nah-das de cha-yah ee keh-so de boh-lah)
Mérida Market Afternoons: Antojitos & Front Porch Snacks
The smell of these empanadas frying in bubbling oil is the undisputed olfactory signature of a Mérida afternoon. But for those trying to recreate that magic on a Tuesday night in an Ohio suburb, pure corn masa has a nasty habit of cracking in the hands. The secret, passed down from Yucatecan abuelas to local market vendors, is a spoonful of standard wheat flour mixed into the dough—a pragmatic trick that ensures a pliable, shatteringly crisp crust. With true Mayan tree spinach nearly impossible to find stateside, Swiss chard steps in as a dead ringer, bringing the necessary earthy minerality to balance the salty melt of the Edam cheese. It's an unpretentious, perfect snack, meant to be dragged through a pool of smoky, mild roasted habanero salsa.
Ingredients
- plum tomatoes4 large
- white onion1/4 med
- garlic1 large clove
- fresh habanero pepper1
- neutral oil1 tsp
- kosher saltto taste
- masa harina2 cup
- all-purpose flour1 1/2 tbsp
- kosher salt1 tsp
- warm water1 1/2 cup
- Swiss chard leaves1 cup
- Edam cheese2 cup
- neutral oil2 cup
- pickled red onions1/2 cup
- green cabbage1/2 cup
Method
- 01
Wilt and wring out the Swiss chard.
Place the finely chopped chard in a colander, pour boiling water over it to wilt, and squeeze it utterly dry in a clean kitchen towel. Removing this water is crucial to keep the masa from turning into a sticky mess on the counter.
- 02
Char the aromatics for the Chiltomate sauce.
Heat a dry cast-iron skillet over medium-high heat. Place the tomatoes, onion, unpeeled garlic, and the whole habanero directly on the hot metal. Let them char, turning occasionally, until blackened in spots, about 10 minutes.
- 03
Blend and simmer the sauce with the whole habanero.
Peel the garlic and blend with the tomatoes and onion until mostly smooth but still a bit rustic. Heat a teaspoon of oil in a saucepan, pour in the blended sauce, and drop in the whole, unbroken roasted habanero. Simmer for 10 minutes; the chili will perfume the sauce beautifully without adding agonizing heat.
- 04
Mix the masa with the grandmother's secret ingredient.
In a large bowl, whisk the masa harina, all-purpose flour, and 1 teaspoon of kosher salt. Add the squeezed-dry chard, then gradually pour in the warm water while kneading with your hands. Aim for the texture of soft Play-Doh; keep it covered with a damp towel to prevent drying.
- 05
Press and fill the empanadas.
Cut a zip-top bag at the seams to create two plastic sheets to prevent sticking. Press a golf-ball-sized portion of masa in a tortilla press to an eighth of an inch thick. Place two tablespoons of grated Edam in the center, fold into a half-moon using the plastic to guide you, and press the edges firmly to seal out any air pockets.
- 06
Shallow fry until shatteringly crisp.
Heat half an inch of oil in a heavy skillet to 350°F. Carefully slide the empanadas into the bubbling oil and fry for 2 to 3 minutes per side until deeply golden. Drain on paper towels and serve immediately, resting in a pool of Chiltomate and garnished with shredded cabbage and pickled red onions.
Notes
A note on the cheese.
If you can't find Dutch Edam (Queso de Bola) with its signature red wax at your local deli counter, a mild Gouda or Muenster will perfectly mimic the salty melt required for this dish.
Respect the habanero.
Do not puncture or blend the habanero for the Chiltomate. Keeping it whole and simmering it gently allows its floral, fruity aroma to permeate the sauce without releasing the capsaicin that would blow your palate out.