Best 3 Picadillo Empañadas With Cornmeal Crust Recipes

**Discover the tantalizing flavors of picadillo empanadas, a symphony of savory fillings wrapped in a crispy cornmeal crust.**

Embark on a culinary journey to savor the delightful picadillo empanadas, where succulent picadillo filling, a classic Latin American dish, is enveloped in a golden-brown cornmeal crust. Indulge in the explosion of flavors as the tangy tomato sauce, aromatic spices, and tender ground beef harmoniously blend in every bite. These empanadas are not just any ordinary appetizer; they are a testament to the rich cultural heritage and culinary artistry that Latin American cuisine is renowned for. Prepare to be captivated by the perfect balance of savory and tangy flavors, all wrapped up in a delectable cornmeal crust.

**Bonus:**

- **Vegan Picadillo Empanadas:** Embark on a plant-based adventure with these vegan picadillo empanadas, where hearty lentils and vegetables take center stage. Savor the symphony of flavors as the tangy tomato sauce, aromatic spices, and tender lentils come together in a delightful harmony.

- **Sweet Corn Empanadas:** Embark on a culinary journey to savor the delightful sweet corn empanadas, a symphony of sweet and savory flavors wrapped in a golden-brown cornmeal crust. Revel in the explosion of flavors as the juicy corn kernels, creamy cheese, and subtle sweetness of the cornmeal crust dance on your palate.

Let's cook with our recipes!

AUTHENTIC MEXICAN PICADILLO

Authentic Mexican Picadillo image

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

Ingredients

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

Steps:

Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

BRAZILIAN PICADILLO

Brazilian Picadillo image

My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well.

Provided by JRICE

Categories 100+ Everyday Cooking Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
7 cloves garlic, chopped
1 ½ cups chopped onion
1 ½ cups chopped green bell pepper
3 pounds lean ground beef
1 (5 ounce) jar green olives, pitted and halved
5 ounces capers, rinsed and drained
¼ cup white vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 dried bay leaves
¼ teaspoon hot sauce
6 cups canned tomatoes, half-drained

Steps:

In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 9.8 g, Cholesterol 74.3 mg, Fat 17.9 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 6 g, Sodium 1063.7 mg, Sugar 4.4 g

PICADILLO EMPANADAS

Picadillo Empanadas image

Provided by Marcela Valladolid

Categories appetizer

Time 55m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 tomato
1 tablespoon vegetable oil
8 ounces ground beef
Kosher salt
1/4 cup finely chopped white onion
1/4 cup finely chopped carrot
1/2 cup pitted green olives, chopped
1/2 cup raisins
1 large egg
Cooking spray
2 sheets frozen puff pastry (one 17-ounce package), thawed
All-purpose flour, for dusting

Steps:

Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil, drop in the tomato and boil 30 seconds. Remove with a slotted spoon and let cool 5 minutes, then peel and puree in a blender until smooth; set aside.
Heat the vegetable oil in a large sauté pan over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 7 minutes; season with 1/2 teaspoon salt. Add the onion, carrot, olives, raisins and the pureed tomato. Simmer until thick, about 2 minutes, then remove from the heat and set aside.
Beat the egg with 2 teaspoons water in a small bowl; set aside. Coat a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface. Roll out the dough into a 10-inch square, about 1/4 inch thick, using a floured rolling pin. Cut into four 5-inch squares. Place 1/4 cup of the picadillo mixture in the center of each square. Brush the edges with the egg wash and fold diagonally to form a triangle. Crimp the edges with a fork.
Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash. Bake until golden brown, about 25 minutes.

Tips:

To make the perfect picadillo filling, use a combination of ground beef and pork. This will give the filling a rich and flavorful taste.
Don't be afraid to experiment with different vegetables in your picadillo filling. Carrots, potatoes, and peas are all great additions.
Be sure to season your picadillo filling well. A good blend of cumin, oregano, and garlic powder will give it a delicious flavor.
For a crispy cornmeal crust, use a combination of masa harina and all-purpose flour. This will give the crust a nice texture and flavor.
Be sure to preheat your oven before baking the empanadas. This will help the crust to cook evenly.
Serve the empanadas with your favorite dipping sauce. Salsa, guacamole, and sour cream are all great options.

Conclusion:

Picadillo empanadas with cornmeal crust are a delicious and easy-to-make appetizer or snack. With a flavorful picadillo filling and a crispy cornmeal crust, these empanadas are sure to be a hit at your next party or gathering. So next time you're looking for a tasty treat, give these picadillo empanadas a try. You won't be disappointed!