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    Home / Appetizer / Empanadas Oaxaqueñas

    Empanadas Oaxaqueñas

    Deeply rooted in Oaxacan tradition, Empanadas Oaxaqueñas are plump half-moons of fresh masa stuffed and fried until golden.

    ⏱ 45 minPrep time
    🔥 25 minCook time
    🍽 6Servings
    🏷 AppetizerCategory
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    Oaxacan empanadas stuffed with quesillo and mole

    Deeply rooted in Oaxacan tradition, Empanadas Oaxaqueñas are plump half-moons of fresh masa stuffed and fried until golden. The classic Oaxacan filling pairs stretchy quesillo with squash blossoms, or a spoonful of mole amarillo, the yellow mole that turns them into a meal. Crisp outside, molten inside, they are the beloved antojito of Oaxacan markets and fiestas.

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    Step by stepInstructions

    1. Beat the lard into the masa with the salt and enough warm water to make a soft, pliable dough.
    2. Press the dough into 12 discs about 5 inches across, keeping them slightly thicker at the edges.
    3. Fill each disc with quesillo and squash blossoms, or a generous spoonful of mole amarillo.
    4. Fold the discs into half-moons and press the edges firmly to seal.
    5. Fry in hot oil, 350°F (175°C), for 2 to 3 minutes per side, until golden and puffed.
    6. Drain on paper towels and serve hot, with salsa or more mole amarillo on the side.

    💡 Chef tips & storage

    Seal the edges with a little water and press with a fork if the dough is dry and cracks. Squash blossoms are seasonal — when unavailable, use mole amarillo and quesillo alone, the most classic combination.

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    Recipe details

    Prep45 min
    Cook25 min
    Servings6
    CategoryAppetizer
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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