empanada recipe

Beef Empanadas are one of our favorite Mexican dishes. They are a crispy, airy taco made from dough, filled with shredded beef, red chile sauce, and olives.

Beef Empanada Recipe

all-purpose flour

baking powder

salt

lard (or shortening)

water

beef

red enchilada sauce

black olives

vegetable oil (for frying)

In a medium bowl, mix all ingredients for the dough together with a wooden spoon until well combined and a little sticky. Pinch away golf ball–sized pieces of dough and roll each one into a ball. Place dough balls on a glass or ceramic plate and cover with plastic wrap. Let rest at room temperature for 4–6 hours (we usually make ours in the morning to be ready for dinner).

In a medium bowl, combine shredded meat, red enchilada sauce and diced olives. Mix and set aside.

When dough is ready, fill a medium saucepan with ¾ inch oil. Heat over medium heat to 365 degrees F.

Roll out each dough ball on a floured surface into a 5–6-inch round.

Add ¼ cup of roast beef mixture to one side of each dough circle. Fold the other half over and pinch around the entire edge.

Working in batches, fry empanadas in oil for 2–3 minutes on each side until golden brown.

Transfer to a paper towel–lined plate to drain. Serve warm.

https://content.jwplatform.com/videos/9zKBXO16.mp4

Our Favorite Mexican Dish – Beef Empanadas In Red Chili Sauce. This Crispy, Airy Taco Made From Dough And Filled With Red Chile Sauce, Shredded Beef, And Olives Is One Of Our Favorite Mexican Recipes!

Empanadas

These vegan empanadas are bursting with savory flavors! They&#39;re crispy on the outside and stuffed with meat-free fillings like jackfruit carnitas, refried beans, and dairy-free cheese.

Best Vegan Empanadas

masa harina

½ - 2 cups very warm water

Refried beans

Jackfruit carnitas

jalapeños

Queso fresco

Al pastor

Blacks beans

Add the masa harina and salt to a mixing bowl and combine. Then, add in approximately 1 &frac12; cups of warm water to start with and mix together using your hands.

Knead the dough to form a ball that&#39;s moist enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes (like you would when kneading bread dough).

If the dough appears too crumbly, add a tablespoon of water at a time until you achieve a texture similar to play dough. If it becomes too sticky, add in a little more masa harina.

Dough

Break off pieces of the dough to form small balls. Roll each piece of dough in between your palms until smooth. You should get about 14-16 empanadas out of this recipe. Only roll 2-3 balls at a time, and store the extra dough under a damp tea towel to prevent it from drying out.

If you have a tortilla press, cut a freezer bag into 2 pieces that will fit into the press (one for each side of the dough).

Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.

If you don&#39;t have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish or plate.

Press

Grab out your fillings: refried beans, jackfruit carnitas, vegan queso fresco, etc. In the meantime, heat 2-3 cups of vegetable oil (enough to fully submerge the empanadas) to 350-375&deg;F in a deep pot or fryer.

Once the dough is flattened, remove the top plastic piece and add a spoonful of fillings into the middle, making sure to leave room for sealing the edges.

Keeping the dough on the bottom piece of plastic, fold it over to form a half-moon shape. Pinch the edges together, making sure there is a good seal (you can press the edges down with a fork over top of the plastic to help with this).

Remove the empanada from the plastic. If you want an even edge, press around the pinched half of the empanada with a bowl similar in size. You can also cut along the edge with a knife. Set the empanada aside on a tray with plastic wrap over top to keep the moisture locked in.

Fillings

Once you have made a few empanadas, carefully add 1-3 into the pot of hot oil. Deep fry until golden brown, about 2-4 minutes. Continue forming the rest of the empanadas while you wait for the previous batch to fry.

Note: It&#39;s ideal to use a thermometer when working with oil. If you don&#39;t have one, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats to the top, then you should be good to go.

Serve your empanadas while warm with sauces like salsa roja, salsa verde, Mexican crema, etc. Happy eating!

Cooking

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Top 2 empanada recipe recipes from across the web

The most viewed empanada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beef Empanada Recipe

Best Vegan Empanadas

The most viewed empanada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine