A panades is like an empanada which is filled with either fish (Like Red Snapper or any white fish) or red or black beans. It is usually served with a cabbage, onion and pepper salsa topping. It’s filling and delicious. Try it and you’ll like it.
Here’s a recipe:
- 3-4 cups corn flour (Maseca brand preferred)
- 1/4-1/2 cup water
- 1 tsp baking powder
- 1 tsp of ground red recado (Achiote rojo seasoning) or 1 packet of Sazon for color
- 2-3 cans tuna, sardines or refried red or black beans
- 1 medium onion chopped
- 1 cup cabbage
- 1/2 cup of chopped cilantro
- 1 Habanero or Jalepeno diced (Optional)
- Salt & Pepper to taste
- 1 pint of cooking or coconut oil
- 1 limes
- 1/4 – 1/2 cup water
- 1/4 cup of vinegar
- 1 tortilla press
- 1 ziploc bag or sandwich freezer plastic bag
Sift together salt, baking powder, ground recado and corn flour. Pour water slowly and knead to form a moist dough (Careful, not too wet). Let dough sit for about 10 -15 minutes, then form into small balls.
Warm tuna, sardine or refried beans. Season to taste (optional)
Using a tortilla press flatten corn mixture balls of dough between 2 plastics (Cut Ziploc bags in half works well) to keep the dough from sticking to the surface. Remove top plastic, add stuffing and fold over the dough into a semi circular shape. Heat the remainder of the oil for about 10-12 minutes on medium high heat. Slide panades into oil. Remove from oil when golden brown and put on paper towel to drain excess oil.
Chop cabbage, onion and cilantro. Mix together and add the lime juice, 1 tsp of coconut oil,vinegar, water & habanero or jalepeno pepper(Optional). Add salt and pepper to taste.
Spread salsa over panades before serving. Serve warm.