Best 5 Beef Empanadas With Black Bean Dipping Sauce Recipes

BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE

Steps:

• Beef Empanadas:.
• Heat oil in a medium skillet over medium high heat. Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.
• Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.
• Add cilantro; season to taste with salt and pepper.
• Let filling cool to room temperature.
• Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
• Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.
• Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets.
• Brush tops with glaze.
• Do Ahead: can be prepared 6 hours in advance. Cover and chill.
• Bake until tops are puffed and golden brown, about 20 minutes.
• Dipping Sauce:.
• Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.

BEEF EMPANADA RECIPE

Steps:

• Preheat oven to 400 degrees and line a baking sheet with a nonstick baking mat or parchment paper.
• Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from the dough. (If desired, combine scraps, roll out, and cut again.)
• In a skillet over medium-high heat, brown the ground beef.
• Stir in onions, cumin, chili powder, salt, green chiles, and pimento peppers. Saute 2-3 minutes.
• Stir in tomato paste, followed by the cheese. Remove from heat.
• Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
• Fold dough over and use a fork to seal the dough all along the curved edge.
• Arrange in a single layer, not touching, on prepared baking sheet. Brush empanadas with egg wash.
• Bake for 10 minutes or until golden brown.
• Allow to cool slightly before serving with HERDEZ™ Traditional Guacamole. Enjoy!

BEEF EMPANADAS

Steps:

• For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.
• For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.
• Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.
• For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping.
• Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.

EMPANADA DIPPING SAUCE

Steps:

• Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.

FRIED BEEF EMPANADAS WITH OLIVES AND SOFRITO

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.
• Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.
• Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.
• Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.