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1
Melt 2 tablespoons of the butter in a medium skillet over medium heat.
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2
Saute the onions until they just begin to brown.
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3
Then stir in the garlic and cook until the aroma is released, about 1 minute longer.
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4
Add the mushrooms, salt, pepper and arbol chiles.
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5
Continue cooking until the mushrooms soften, 5 minutes.
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6
Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute.
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7
Set aside to cool.
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8
Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions.
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9
Lightly coat one side of each tortilla with the remaining softened butter.
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10
Place the mushroom mixture in the center and top with 1 tablespoon of the grated cheese mixture.
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11
Fold over to enclose and pinch the edges together tightly to seal.
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12
Refrigerate, covered with plastic wrap, a minimum of 30 minutes or up to 2 days.
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13
Pour the oil into a medium saucepan and place over medium high heat.
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14
When the oil is hot, fry the empanadas, a few at a time, until they color slightly and rise to the surface, about 7 minutes.
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15
Transfer to paper towels to drain.
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16
To serve, split each empanada open along the seam and garnish with 1 tablespoon each salsa, cabbage, crema, creme fraiche or sour cream.
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17
Serve hot.
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18
Note: Use a mixture of equal parts of the following cheeses: Mexican Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo (substitute Romano or dried feta), and Panela (substitute ricotta or dry cottage cheese).
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19
Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth.
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20
The dough should be slightly sticky and form a ball when pressed together.
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21
To test, flatten a small ball of dough between your palms.
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22
If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
