Empanadas Ticas

Name: Empanadas Ticas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: Costa Rican
Ingredients: 3 cups masarepa or corn masa; 2 cups warm water; 1 tsp salt; 1.5 cups refried black beans; 1 cup shredded cheese; Vegetable oil for frying; Lizano sauce for serving

Empanadas (ehm-pah-NAH-dahs)

Costa Rican Corn Empanadas

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 242 kcal

Crispy corn dough empanadas filled with seasoned beans, cheese, or chicken, deep-fried to golden perfection — a beloved Tico street snack.

Nutrition & Info

Protein 8.0g

Carbs 30.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

deep skillet mixing bowl rolling pin or plastic wrap

Presentation Guide

Vessel: paper-lined basket

Garnishes: Lizano sauce

Accompaniments: curtido cabbage slaw

Ingredients

3 cups masarepa or corn masa
2 cups warm water
1 tsp salt
1.5 cups refried black beans
1 cup shredded cheese
Vegetable oil for frying
Lizano sauce for serving

Instructions

1
Mix masarepa with warm water and salt to form a smooth, pliable dough. Rest 10 min.
2
Divide dough into 8 balls. Flatten each between plastic wrap into a thin circle.
3
Place 2 tbsp beans and a sprinkle of cheese on one half of each circle.
4
Fold dough over filling, pressing edges firmly to seal. Crimp with a fork.
5
Heat oil to 180C. Fry empanadas 3-4 min per side until deep golden and crispy.
6
Drain on paper towels. Serve hot with Lizano sauce.

💡

Did You Know?

At Costa Rican fairs and fiestas patronales, empanada vendors compete fiercely for the crispiest, most generously stuffed empanada.

Chef's Notes

Equipment Tips

deep skillet
mixing bowl
rolling pin or plastic wrap

Garnishing

Lizano sauce

Accompaniments

curtido cabbage slaw

The Story Behind Empanadas Ticas

Costa Rican empanadas differ from South American versions by using corn dough instead of wheat flour, reflecting the country's indigenous corn heritage. The Spanish brought the empanada concept, but Ticos adapted it with local masa and black bean fillings. They remain one of the most popular street foods, sold at sodas, markets, and roadside stands.

🕐 Traditionally enjoyed afternoon snack or appetizer 📜 Origins: Spanish colonial adapted

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