Shrimp Empanadas | Empanada Recipe | Mexican Recipes

Ingredients

• 5 cups corn flour (finely ground for tortillas)
• 3 cups warm water
• 1 tablespoon kosher salt
• 3 tablespoons olive oil
• 2 cups yellow onion (diced )
• 2 tablespoons garlic (chopped)
• 2 cups plum tomatoes (seeded and diced )
• 2-3 canned chipotles chiles in adobo (chopped)
• 2 pounds shrimp (medium, peeled deveined, chopped and dried)
• 1/2 cup cilantro leaves (chopped fresh )
• 4 cups canola oil for frying