Shrimp empanadas with tomatillo salsa

Tags: Mexican, Las Cosas, salsa
Created: 2016/10/10
Edited: 2016/10/11
. Makes 12, serves 12 as a started. 28 steps
masa dough   Roll dough into 12 smooth balls. Cut 13 pieces of wax paper.
2 New Mexico red chilies wiped clean, stemmed, seeded soak chilies in hot water for 10 minutes, then drain puree until smooth Beat until well blended. Cover with a plastic wrap until needed.
1 small clove garlic
1 cup warm water
1 cup masa harina stir together
1 teaspoon salt
filling   Press each dough ball between two sheets of paper to form an 11cm tortilla. Peel off top layer of paper, spoon in 2 tablespoons of filling, and level it leaving 2cm of dough around the edge. Fold the dough over and press the edges to seal tightly. Leave it wrapped in the sheet of wax paper until needed.
225g cooked shrimp finely chopped   stir in
2 tablespoons butter   heat over medium heat until it starts to brown   allow to cool
1/2 cup white onion finely chopped   stir in, add salt to taste, and cook, stirring, 4 minutes or until onion is translucent
1 1/2 tablespoons jalapeno chopped
3/4 teaspoon dried Mexican oregano   add and cook, stirring, 1 minute
1/2 teaspoon cumin toasted and ground
1/2 cup sour cream   mix in well
vegetable oil for deep frying   Deep fry the empanadas in oil at 175 degrees C, 4 minutes or until lightly browned and crisp on both sides, working in batches. Drain on paper towels.
tomatillo salsa
450g fresh tomatillos shuck under cold running water; quarter them poach in boiling water for 5 minutes or until tender   coarsely chop in a blender or food processor Chill. Stir before serving.
2/3 cup white onion chopped   quickly blend in
1 teaspoon lime juice
1/2 teaspoon salt
2 jalapenos minced
2 teaspoons coriander coarsely chopped   stir in
Masa harina is fine-ground meal made from maize, treated with slaked lime so that the shell dissolves.
Mexican oregano has a more minty smell than European oregano.
Tomatillos have to be cooked, else they are hard to digest. Instead of poaching, they could be grilled over medium heat until they start to collapse.
Alternatively, stir in 2 cups of sour cream into the salsa.