Don’t let the idea of making empanada pastry dough intimidate you! It is easy to make and uses a few ingredients you already keep in your pantry. This is a savory-style empanada, with a generous filling of ground beef, bell peppers, onions, and flavorful Spanish-style spices. Smart Recipes, Central American,Mexican Recipes, Beef Recipes, Recipes Beef Central American,Mexican Empanadas Empanadas Recipe | RecipeSavants.com PT55M Serves 6 Ingredients: 1.5 Pounds Empanada Dough 2 Tablespoons Olive Oil 1 Pound Ground Beef 1 Tablespoon Garlic Salt 2 Tablespoons Tomato Paste 2 Tablespoons Vinegar 2 Teaspoons Ground Cumin 1 Teaspoon Chili Powder 1 Teaspoon Dried Oregano 1 Teaspoon Seasoning Salt 5 Cloves Garlic 1 Medium Green Bell Pepper 1 Medium Red Bell Pepper 1 Medium Onion 1 Cup Vegetable Oil 1 Cup Mayonnaise 1 Tablespoon Adobo Sauce 1 Small Lime In a medium bowl, mix mayo, adobo, and lime juice until blended well. Cover and refrigerate at least 30 minutes or overnight for maximum flavor. In a large skillet over medium-high heat, heat 1 tablespoon olive oil and saute beef & garlic until browned, about 7-10 minutes. Drain fat and transfer beef to a large bowl. Set aside. In the same skillet, heat remaining olive oil and stir in tomato paste, cumin, vinegar, chili powder, seasoned salt, oregano, onions, and bell peppers. Cook until veggies are tender & fragrant, about 8-10 minutes. Reduce heat to low, stir in cooked beef, and simmer for 5 minutes. On a lightly-floured work surface, roll out prepared dough into a rectangle 1/4 -inch thick. With a 5-6-inch saucer as a template, use a sharp knife to cut out dough circles. Fill the center of each circle with a scoop of beef mixture, then fold in half. Use a fork to seal the edges of each empanada. In a Dutch oven over medium-high heat, heat vegetable oil until registering 350 degrees on a deep-fryer thermometer. In small batches, add empanadas and fry until golden brown, about 3 minutes on each side. Use a slotted spoon to transfer empanadas to a plate lined with paper towels to drain. Serve warm with adobo mayo sauce.

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