Empanadas Guatemaltecas

Name: Empanadas Guatemaltecas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
Cuisine: Guatemalan
Ingredients: 3 cups masa harina; 2 cups warm water; 1 tsp salt; 2 cups sweetened refried black beans or cooked seasoned ground beef; Vegetable oil for frying; Curtido (pickled cabbage) for serving

Empanadas (ehm-pah-NAH-dahs)

Guatemalan Empanadas

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 208 kcal

Crispy corn masa empanadas stuffed with sweetened refried black beans or savory beef, fried golden and served as street snacks or appetizers.

Nutrition & Info

Protein 6.0g

Carbs 28.0g

Fat 8.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

deep skillet tortilla press or rolling pin mixing bowl

Presentation Guide

Vessel: paper-lined basket

Garnishes: curtido, hot sauce

Accompaniments: lime wedges

Ingredients

3 cups masa harina
2 cups warm water
1 tsp salt
2 cups sweetened refried black beans or cooked seasoned ground beef
Vegetable oil for frying
Curtido (pickled cabbage) for serving

Instructions

1
Mix masa harina, water, and salt into a smooth, pliable dough. Rest 10 min.
2
Divide dough into 10 balls. Flatten each between plastic wrap into a 12cm disc.
3
Place 2 tbsp filling on one half of each disc.
4
Fold dough over the filling to form a half-moon. Press edges firmly to seal.
5
Fry in oil at 175°C until golden and crispy, about 3-4 min per side.
6
Drain on paper towels. Serve hot with curtido.

💡

Did You Know?

Guatemalan empanadas come in both sweet (black bean) and savory (beef) versions, and it is perfectly acceptable to eat one of each as a balanced snack.

Chef's Notes

Equipment Tips

deep skillet
tortilla press or rolling pin
mixing bowl

Garnishing

curtido, hot sauce

Accompaniments

lime wedges

The Story Behind Empanadas Guatemaltecas

Guatemalan empanadas bridge Spanish colonial pastry traditions with indigenous corn masa. Unlike South American wheat-flour empanadas, these use the same corn dough as tortillas, creating a distinctly Mesoamerican handheld food. The sweet black bean filling is uniquely Guatemalan and dates to colonial-era convent kitchens.

🕐 Traditionally enjoyed street snack, any time 📜 Origins: Colonial era fusion

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