Potato and Spinach Empanadas

For the filling

• 1 tablespoon olive oil
• 1 garlic clove, finely diced
• ½ cup onion, diced
• 2 potatoes, cut into cubes and cooked in water
• 1 cup spinach, chopped
• TAJÍN® Clásico Seasoning to taste

For the empanadas

• 1 ½ cups masa flour
• 1 ½ cups warm water
• ¼ teaspoon salt
• 2 cups canola oil (for frying)
• 2 tablespoons TAJÍN® Clásico Seasoning
• 1 cup lettuce, shredded
• 3 tablespoons Mexican table cream

For the filling

1. Heat olive oil in a large skillet over medium heat. Throw in onions and garlic. Cook until soft and fragrant.
2. Add in potatoes and cook, while moving, until golden.
3. Mix the spinach into the potatoes and let it wilt. Season with TAJÍN® Clásico Seasoning and cool.

For the empanadas

1. In a big bowl, add masa flour, water and salt. Mix until you have soft dough that doesn’t stick to your fingers.
2. Divide into 12 balls and cover with a damp, clean cloth.
3. Cut a freezer bag to obtain two squares of plastic. Put a dough ball in between and flatten with a rolling pin until you’ve got a 8 inch circle.
4. Put a tablespoon of filling in the center, fold in half and press the edge firmly.
5. Repeat with the rest of the dough and filling.
6. Heat frying oil in a pan and cook the empanadas one or two at a time until golden.
7. Toss empanadas while still hot with TAJÍN® Clásico Seasoning.
8. Serve with lettuce and Mexican table cream. Enjoy.