Diana's Panadas

Masa Corn Dough
3/4 c. corn flour (Maseca brand is best)
1/4 to 1/2 c. water
3-4 Tbsp. recado rojo
     (or) 1 packet Sazon Goya con culantro y achiote
1/2 c. lard or corn oil
1 tsp. baking powder
1 tsp. salt

Fish Filling
12 oz. Tilapia fillet (or) any bonless fish of your choice
1 Tbsp. oil
1/2 of a small onion, diced
1 packet Sazon Goya con culantro y achiote

Cortido Sauce
1/2 small cabbage, shredded
1 medium onion, diced
1 serrano pepper or any pepper of your choice
1/4 c. white vinegar
1/4 c. water
Salt to taste

Makes 24 panadas
Instructions
Cortido Sauce
  • Process cabbage in a food processor, along with the onion and serrano pepper.
  • Move cabbage to a small mixing bowl, and add water, vinegar and salt.
  • Cover and set aside in the refrigerator.
Corn Dough Instructions
  • Sift together dry ingredients for corn dough: corn flour, baking powder and salt.
  • Mix in recado and water slowly mixing by hand.
  • Let dough rest for 10-15 minutes, and then form/roll into golf-ball sized balls by hand.
Fish Filling Instructions
  • Place fish in a frying pan with a little oil and diced onion. 
  • After the fish has cooked, add one packet of Sazon Goya con culantor y achiote.
  • Cover and set aside until you are ready to fill your panadas.
To Assemble
  • Using a tortilla press, press the dough balls into flat disks.
  • It's easiest if you use plastic on either side of the tortilla press (a zip lock bag cut in half works well).
  • Place a spoonful of filling in the center of each round dough disk.
  • Fold dough over and press edges together with fingertips.
  • Once a few of the raw panadas are formed, start heating your oil.
  • You want enough oil sot that the panadas can be covered.
  • When the oil is hot enough, working in batches, place each panadas in the oil.
  • It will sizzle immediately.
  • Makes 24 panadas