2poundsshrimp, medium, peeled deveined, chopped and dried
1/2cupcilantro leaves, chopped fresh
4cupscanola oil for frying
To make the dough, mix the corn flour with the water and salt in the bowl of an electric mixer, using the paddle attachment on medium speed, until it is evenly distributed and forms a cohesive, not sticky, semi firm dough when pressed together.
To mix by hand, combine the ingredients in a bowl with a fork. Gather into a ball and knead the dough until smooth and no longer sticky. Cover the dough with plastic wrap and refrigerate for 1/2 hour or up to 5 days.
Heat a large skillet over high heat. Add 2 tablespoons of oil and the onion. Sauté until translucent, about 2 minutes, stirring frequently. Add the garlic and cook for 1 minute more. Add the tomatoes and chipotles, lower the heat to medium, and simmer until the liquid from the tomatoes evaporates, 5-6 minutes. Remove from the heat and let cool.
Heat a large skillet over high heat or use a deep fryer. Add the remaining oil and the shrimp. Sauté for about 5 minutes, or until the shrimp are cooked through. Let them cool, and then drain off any water. Toss the shrimp with the tomato mixture and cilantro and season to taste with salt.
Roll the dough into 1 1/2 inch balls, put them between 2 sheets of plastic wrap, and then flatten them into 1/8 inch thick disks, using a tortilla press or between two books. Spoon 2 tablespoons of filling in the center of each disk, fold in half like a turnover, and pinch the edges to seal.
In a large saucepan, heat the canola oil to 350°F. Fry a few empanadas at a time. Cook the first side for 2 minutes or until lightly browned, turn once, and then cook the second side for 2 minutes.