Popcorn Masa for Empanadas

By J. Kenji López-Alt

Published Aug. 5, 2020

Popcorn Masa for Empanadas
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich
Total Time
About 1½ hours, plus soaking and resting
Rating
4(185)
Comments
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Grinding boiled popcorn kernels in a wet mill or food processor produces a masa with much better flavor and texture than you can get with precooked cornmeal (masarepa). I use a Victoria-brand cast-iron mill, produced in Colombia, which costs about $50 online. This popcorn masa, a technique taught to me by the chef Carlos Gaviria, a scholar of regional Colombian cooking at the University of La Sabana, forms the crust for these Colombian Beef and Potato Empanadas.

Featured in: A Colombian Chef Shares His Secret to Better Empanadas

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Ingredients

Yield:About 24 (3-inch) empanadas
  • 1½cups raw popcorn kernels
  • 1teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

28 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 17 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To prepare popcorn kernels with a pressure cooker, combine kernels and 2 quarts water in the cooker. Cook at high pressure for 45 minutes. Remove from heat and allow the corn to cool naturally. Proceed to Step 4.

  2. Step 2

    To prepare popcorn kernels on the stovetop, place kernels in a large bowl and cover with 2 quarts of water. Cover and set aside overnight.

  3. Step 3

    The next day, transfer popcorn and water to a large saucepan. Bring to a boil over high heat, reduce to a simmer, then cover and cook until the popcorn is tender and kernels are starting to blow out (the tops should crack open and split), about 2 hours, adding more water as necessary to ensure that the popcorn is constantly submerged.

  4. Step 4

    To prepare masa in a grain mill, drain corn thoroughly and transfer to the hopper of a grain mill adjusted to the finest milling size. Mill popcorn onto a wooden cutting board. Sprinkle with 2 tablespoons water and 1 teaspoon salt, and fold and press to incorporate. Skip to Step 6.

  5. Step 5

    To prepare masa in a food processor, drain corn thoroughly and transfer to the bowl of a food processor. Add 2 tablespoons water and 1 teaspoon salt. Process until a coarse masa is formed, 1 to 2 minutes, scraping down the sides of the food processor as necessary. Transfer the masa to a wooden cutting board. Fold and press to incorporate.

  6. Step 6

    Continue kneading the masa by pressing it against the board with the heel of your hand until it forms a moist, easily workable dough. To test, take a small ball in your hand and press it flat. If the dough cracks when you press it, add more water 1 tablespoon at a time until it is smoother and workable. (Small cracks around the edges are OK.)

  7. Step 7

    Using a clean, damp kitchen towel or plastic wrap, cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag. Bring to room temperature before using.

  8. Step 8

    For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.

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Ratings

4 out of 5
185 user ratings
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Comments

Avani

I think you would get a much finer grind than what the recipe intends - the Vitamix is simply too powerful for a coarse grain that seems to be the goal of this recipe. You could try pulsing small batches in the Vitamix though and if it does end up being too fine, it will likely make a tasty base for some soup!

Lauren

So I tried it for tortillas, and no. Not good.

LizR

Doubled this recipe & made them twice over two days (used the food processor method), here is what I learned: – It is hard, and seems impossible, but it will come together – Going to take more than 2TBSPs of water, just keep adding & scraping until you get a dough – Will take more than five minutes in food processor—easily 20+ minutes – If you refrigerate your dough, let it sit out for 2 hours, put it back in food processor, add warm water a tbsp at a time to get it pliable, then start stuffing

fiftyfootgirl

Will a juicer (extraction/slow masticating juicer, not a bladed juicer) work? Are the cooked kernels at least as tender as soaked almonds or raw carrots?

Pat

I made this today and it brought me back to my childhood. My corn needed 90 minutes in the pressure cooker.

Kevin

Pretty challenging recipe. - 45 minutes doesnt seem like enough in the pressure cooker - I have a brand new vitamix, and it just would not blend. ended up needing to over-hydrate it and then bake it a bit in a countertop oven to re-dehydrate it. when I try again, I will probably just try much smaller batches - ended up tasting fine, but because of the hydration issues it was not ground fine enough and the shell was pretty mealy. tastes ok still

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