Heat the oil in a skillet over medium heat.

Add the onion and garlic to the skillet and saute for a minute.

Add the tomatoes and chipotle peppers. Cover and cook on medium low for 7 minutes or until the tomatoes have softened.

Add the cilantro to the skillet and season with salt and pepper. Stir and remove the skillet from the heat. Let the mixture cool for about 5-10 minutes.

Add the drained tuna and mayonnaise. Stir well. Set mixture aside.

Put the masa harina in a large bowl. Slowly add in the water while mixing with your hand.

After the dough is well mixed form the dough into 10 equal sized balls.

Place one ball on the opened piece of plastic. Close the plastic bag over it.

Flatten the ball with a heavy bottomed pot.

Put a spoonful of the tuna mixture on the flattened dough.

Top with shredded mozarella cheese.

Close the empanada by folding it. Press on edges of the empanada with your fingertips or a fork.

Transfer this empanada to a baking sheet then repeat the above steps with the remaining dough balls.

Fill another skillet with enough oil for frying and heat over medium high heat.

Fry the empanadas on each side for 1-2 minutes. They will turn a golden color.

After frying transfer the empanadas to a paper towel lined baking sheet to absorb excess oil.