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Wild Mushroom Empanadas

Name: Wild Mushroom Empanadas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 300 g Corn flour (masa harina); 1 cdita Salt; 400 g Mushrooms; 4 cloves Garlic; 6 sprigs Epazote; 2 Dried chilli de árbol; 3 cdas Vegetable oil; 1 to taste Black pepper; 1 to taste Coriander

40 min (25 prep + 15 cook) Medium 6 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Corn masa empanadas filled with mushrooms, epazote and dried chilli in Oaxacan style.

About this recipe

Corn masa empanadas filled with an aromatic mix of sautéed mushrooms with garlic, epazote and dried chilli. Crispy on the outside, juicy within, with deep flavours from Oaxacan cuisine.

History & Origin

In the valleys of Oaxaca, wild mushrooms have been a cornerstone of the local diet since pre-Hispanic times. The Zapotec and Mixtec peoples gathered various wild fungi from the forests of the Sierra Norte and Sierra Sur, incorporating them into tamales, moles and corn masa empanadas. The Oaxacan empanada is very different from its Argentine or Spanish counterpart: it is made with nixtamalised corn masa, sealed by pressing with the fingers, and cooked on a comal with little or no oil. Epazote, an aromatic herb essential to Oaxacan cooking, contributes its characteristic earthy flavour that perfectly complements mushrooms. The dried chilli adds the necessary heat to balance the rich umami of the mushrooms. This recipe uses cultivated mushrooms for accessibility outside Mexico, whilst respecting the technique and flavours of the Oaxacan tradition.

Estimated cost

£5.00

Total cost

£0.83

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

230

Calories

Protein

35g

Carbohydrates

Fat

Fibre

390mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the corn flour with warm water and salt until you have a smooth, pliable dough. Cover with a damp cloth and rest for 10 minutes.
💡 The dough should be moist but not sticky.
2
Clean the mushrooms with a damp cloth and cut into medium-sized pieces.
3
Heat oil in a frying pan over high heat. Fry the minced garlic for 30 seconds, add the mushrooms. Sauté without stirring for 2 minutes so they brown.
4
Add the chopped epazote and crumbled dried chilli. Cook for 3 more minutes. Season with salt and pepper. Remove from heat and cool.
5
Divide the dough into 12 equal balls. Flatten each between two plastic bags until you have a 12 cm circle.
6
Place a tablespoon of filling in the centre. Fold the dough in half and press the edges firmly with your fingers to seal.
7
Cook on a comal or non-stick frying pan over medium-high heat, 3 minutes per side, until golden. Serve hot.