Saturday Street-Cart Masa Empanadas (Quick Pan-Fried Chicken & Cheese)
Saturday street food energy, but we’re doing it in a Brooklyn apartment without a deep fryer. We’re taking leftover shredded chicken, hitting it with a two-minute chipotle-tomato shortcut, and folding it into fresh masa pockets. A quick pan-fry gives you a shatter-crisp shell that yields to gooey Oaxaca cheese and smoky, steamy chicken—because we're not suffering for lunch.
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Ingredients
- 1.5 cups masa harina(Like Maseca (white or yellow corn is fine))
- 1.25 cups warm water(Warm from the tap)
- 3/4 tsp kosher salt(Divided use (1/2 tsp for masa, 1/4 tsp for chicken, pinch for cabbage))
- 2 cups shredded rotisserie chicken(Skin removed, meat roughly shredded)
- 1 tbsp chipotle in adobo(Finely chopped, plus a little sauce)
- 1 tbsp tomato paste(The secret to instant depth)
- 1 clove garlic(Grated or finely minced (or sub 1/2 tsp garlic powder))
- 3/4 cup shredded Oaxaca cheese(Low-moisture mozzarella works perfectly as a backup)
- 1/3 cup neutral oil(Avocado, canola, or vegetable for shallow pan-frying)
- 1 cup shredded green cabbage(Essential for texture contrast)
- 1 whole lime(Cut in half)
- 1/4 cup Mexican crema(Or sour cream thinned with a splash of water)
- 1 tbsp chopped chipotle in adobo(referred to as 'chipotle in adobo' in ingredient list)
- 1 clove grated garlic(referred to as 'garlic' in ingredient list)
- 1/2 lime lime juice(referred to as 'lime' in ingredient list)
- 1/2 lime lime wedges(referred to as 'lime' in ingredient list)
Instructions
- 1
In a large bowl, mix 1.5 cups masa harina, 1/2 tsp kosher salt, and 1.25 cups warm water. Knead with your hands for a minute until it feels like soft Play-Doh. If it cracks, add a splash more water. Cover the bowl with a damp paper towel so it doesn't dry out.
3 min
Tip: Masa is forgiving. Don't be intimidated—you literally just add water until it feels right.
- 2
In another bowl, toss together 2 cups shredded rotisserie chicken, 1 tbsp chopped chipotle in adobo, 1 tbsp tomato paste, 1 clove grated garlic, and 1/4 tsp kosher salt. Mix well. This is our cheat-code tinga; the raw tomato paste 'cooks' perfectly inside the steamy masa later.
2 min
Tip: If your chicken is straight from the fridge and super cold, microwave it for 20 seconds so it mixes easily.
- 3
Divide the dough into 6 equal balls. Using a tortilla press (or a heavy flat-bottomed skillet and a cut-open ziplock bag), press each ball into a 5-inch circle. Spoon the chicken mixture into the centers, then divide 3/4 cup shredded Oaxaca cheese evenly among them. Fold the masa over like a half-moon and gently pinch the edges to seal completely.
10 min
Tip: Keep the chicken strictly in the center. If oil touches rogue chicken sticking out of the seal, it will spit at you.
- 4
Pour 1/3 cup neutral oil into a large skillet over medium-high heat. Let it get shimmering hot.
3 min
Tip: We are shallow pan-frying here. Less oil waste, same beautiful golden crunch.
- 5
Carefully slide the empanadas into the hot oil in batches so you don't crowd the pan. Pan-fry until deeply golden and shatter-crisp, about 3 to 4 minutes per side. Listen to the sizzle—if it’s spitting wildly, turn the heat down a notch.
8 min
Tip: Use a fish spatula or two forks to flip them gently so you don't puncture the masa shell.
- 6
While the empanadas fry, grab a small bowl and toss 1 cup shredded green cabbage with the juice of 1/2 lime and a 1 pinch kosher salt.
2 min
Tip: Do this right before eating so the cabbage stays crunchy.
- 7
Transfer the fried empanadas to a paper-towel-lined plate to drain briefly. Plate them up, top generously with the limey cabbage, a drizzle of 1/4 cup Mexican crema, and wedges from the remaining 1/2 lime. Taste it—then decide if you need extra hot sauce. You probably do.
2 min
Tip: Eat these immediately while the cheese is still pulling.
Chef's Notes
Pantry Mode: If you don't have Oaxaca cheese, low-moisture mozzarella is the exact right substitute (ándale, use those string cheese sticks if you have to). Do NOT use fresh mozzarella; the moisture will turn your empanadas into a soggy, dangerous mess in the oil. The masa might seem like a 'weekend project' ingredient, but Maseca is in almost every grocery store now and it literally takes two minutes to hydrate. We're unlocking real Oaxacan street flavor with Brooklyn bodega accessibility.
Frequently Asked Questions
How long does Saturday Street-Cart Masa Empanadas (Quick Pan-Fried Chicken & Cheese) take to make?
Saturday Street-Cart Masa Empanadas (Quick Pan-Fried Chicken & Cheese) takes about 25 minutes total. That includes 15 minutes of prep and 10 minutes of cooking.
How many servings does this recipe make?
This recipe makes 2 servings.
What skill level is needed for Saturday Street-Cart Masa Empanadas (Quick Pan-Fried Chicken & Cheese)?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Saturday Street-Cart Masa Empanadas (Quick Pan-Fried Chicken & Cheese)?
The main ingredients are: masa harina, warm water, kosher salt, shredded rotisserie chicken, chipotle in adobo, tomato paste, garlic, shredded Oaxaca cheese, neutral oil, shredded green cabbage, lime, Mexican crema, chopped chipotle in adobo, grated garlic, lime juice, lime wedges.
What type of meal is Saturday Street-Cart Masa Empanadas (Quick Pan-Fried Chicken & Cheese)?
Saturday Street-Cart Masa Empanadas (Quick Pan-Fried Chicken & Cheese) is categorized as: lunch, snack.
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