Beef Empanadas

Mexican

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Difficulty: Easy Servings: 6 Source:

Ingredients

For the dough:


- 2 cups corn flour (masa harina)

- 1 1/4 cups warm water

- 1/4 tsp salt

- 1 1/2 cup vegetable oil


For the filling (or, substitute your own):


- 2 cups ground beef

- 1 tbsp chili powder

- 1 tsp smoked paprika

- 1/2 tsp cayenne pepper

- 1/2 tsp oregano

- 1/2 tsp salt

- 1/2 tsp black pepper


For serving (optional):


- Shredded lettuce

- Diced tomatoes

- Sliced avocado

- Sour cream

- Salsa

Description

Empanadas with Corn Dough or Quesadillas are a delicious snack which can be eaten any day. They can be filled with a variety of fillings from farmer fresh cheese, squash flowers, potatoes, ground meat, shrimp, chicken, etc.

Directions

1. Prepare the filling in advance so that it has ample time to cool. Heat up 2 tbsp of vegetable oil in skillet over medium high heat. Add in ground beef. Cook for a few minutes, then stir in spices. Cook until done and set aside.

2. Once the filling is cooled, prepare the dough in a bowl, mixing the flour, salt, and warm water to form a ball, and knead dough until smooth. Divide the dough into 12 balls, and flatten and slightly cover with plastic wrap. Set aside.

3. Place one ball of dough between two pieces of plastic or wax paper and press using a tortilla press, a heavy skillet or a dish.

4. Remove the top piece of plastic and spoon some of the filling onto the tortilla, leaving room to seal edges.

5. Using the plastic or wax paper, fold the dough over to make a half-moon shape and turn over. Pinch edges seal. Make sure there are no gaps so that filling does not leak out during frying. Remove empanada from plastic, and set aside in covered tray or large plate. Repeat until all 12 empanadas are shaped.

6. Heat vegetable oil in skillet over high heat until ready for frying (should be 350 degrees, or use wooden spoon method to check if no thermometer is available). Fry the empanadas, one or two at a time, until golden brown. This should be about 2 minutes on each side.

7. Drain empanadas on paper towels, and serve with lettuce, tomatoes, avocado, etc.