10 oz. Fresh tuna, cut into small cubes- 1 cup canned tomato sauce chipotle flavor
- ¼ onion, finely chopped
- Salt and pepper to taste
- 3 cups flour
- 2 tbs. sugar
- ¼ cup Ahuacatlan Oil Garlic flavor
- ½ cup water
- 2 cups Ahuacaltan Avocado Oil Chipotle flavor
In a large bowl, mix the tuna, tomato puree, onion and season with salt and pepper to taste. Reserve in the refrigerator.
To make the dough, combine flour, sugar, Ahuacatlan Oil Garlic and water. Work the dough until it’s soft. Let rest for 20 minutes.
Add some flour to the surface of a table and spread the dough. With a cookie cutter, cut circles of 4”.
Add one or 2 spoonful’s of the tuna mixture to the center of each empanada. Fold in half and close the empanada by pressing the edge with the hands or with a fork.
In a sauté or frying pan, add the Ahuacaltan Chipotle and heat up. When hot, fry the empanadas one at a time for about 10 minutes until golden brown.
Drain each over a paper towel to remove excess and serve.