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How to Make Picadillo Empanadas
Prep 1hr30min
Total2hr0min
Ingredients18
Servings12
My husband always tells me he doesn’t like empanadas with savory fillings. He has a sweet tooth, which is why he likes empanadas with a sweet filling. But when he’s about to watch sports, he wants something he can eat with his hands without being distracted from what’s happening on TV. That’s when I make these tasty empanadas with a somewhat spicy ground beef filling.
It’s the perfect food for this kind of situation because they contain meat, chili, lots of vegetables, and you can eat them with your hands without making a mess. After the game is over, my husband always states that ground beef empanadas are his favorite. Make them and you’ll see why!
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Ingredients
For the ground beef
2tablespoons vegetable oil
1/2medium onion, finely chopped
1garlic clove, finely minced
3Roma tomatoes, finely chopped
2serrano chilies, finely chopped
1lb. ground beef
1/2teaspoon ground cumin
2medium carrots, peeled and finely chopped
2medium potatoes, peeled and finely chopped
2zucchinis, finely chopped
2cups red sauce for enchiladas
Dough for the empanadas
2cups multi-purpose flour
1cup masa harina (special flour used to make corn tortillas)
1/2teaspoon salt
2/3cup cold butter, cut into thick slices
1egg
6-8 tablespoons cold water
Egg mixture
1egg, lightly beaten with 1 teaspoon water
Directions
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1
In a large pot, heat the vegetable oil over medium-high heat. Add the onion and garlic; cook for 30 seconds. Add the ground beef, the tomatoes and the serrano chilies until the meat is cooked; season with the ground cumin and salt to taste. Add the carrots, potatoes and zucchinis.
2
Add the red sauce for enchiladas. Let it cook for about 5 minutes.
3
Reduce the heat to low. Cover the pot and simmer for 30 minutes or until the vegetables have cooked through and most of the red sauce for enchiladas has been absorbed.
4
Preheat the oven to 350 degrees F. In a large bowl, combine the multi-purpose flour, the masa harina and the salt. Add the butter. Use a potato masher to mash the mixture until the chunks of butter are as small as peas.
5
Add the egg until incorporated into the flour mixture. Add the cold water, one tablespoon at a time, until the dough forms a ball.
6
Use a rolling pin to extend the dough on a lightly-floured surface until it’s 1/4-inch thick. Use a cookie or empanada cutter to cut out 4-6-inch circles.
7
Place 2 or 3 tablespoons of ground beef in the center of each dough circle. Lightly moisten the edge of the dough with water. Fold the dough, covering the ground beef, and seal the edges.
8
Place the empanadas on an aluminum baking sheet generously greased with vegetable oil spray. With a brush (or your fingers), coat the empanadas with the beaten egg mixture.
9
Bake for 15-20 minutes at 350 degrees F, or until the dough is golden brown. Serve your ground beef empanadas with your favorite sauce.
10
Empanadas are definitely great for any occasion. I invite you to make this recipe for your next get-together with friends and family. Everyone will love them!
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No nutrition information available for this recipe
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My husband always tells me he doesn’t like empanadas with savory fillings. He has a sweet tooth, which is why he likes empanadas with a sweet filling. But when he’s about to watch sports, he wants something he can eat with his hands without being distracted from what’s happening on TV. That’s when I make these tasty empanadas with a somewhat spicy ground beef filling.
It’s the perfect food for this kind of situation because they contain meat, chili, lots of vegetables, and you can eat them with your hands without making a mess. After the game is over, my husband always states that ground beef empanadas are his favorite. Make them and you’ll see why!
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