BEEF AND POTATO EMPANADAS WITH SALSA PICANTE

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Beef and Potato Empanadas With Salsa Picante image

Yet another traditional Colombian dish that I learned to make from my mother-in-law. To eat, put a little bit of the picante on each bite. It's one of my favorite meals.**Just a note, until the elves edit this for me, it should be 1/2 lb hamburger meat, not 1 lb. Sorry about that!**

Provided by SlipC

Categories     Lunch/Snacks

Time 50m

Yield 6 empanadas

Number Of Ingredients 21

1 large white onion, finely chopped
3 large tomatoes, diced
1/4 cup fresh cilantro, chopped
1/2 cup finely chopped green bell pepper
1 -2 jalapeno pepper, finely chopped (depending on how hot you want it)
2 limes, juice of
1 teaspoon olive oil
salt, to taste
pepper, to taste
1/2 lb hamburger meat
1 teaspoon minced garlic
1 medium onion, finely chopped
2 medium potatoes, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 teaspoons goya adobo seasoning, with comino (seasoning mix made by Goya)
1 (2 g) package goya sazon goya with coriander and annatto (another Goya mix)
water
2 cups pre-cooked white cornmeal (I use the brand P.A.N.)
2 1/2 cups water
1 teaspoon salt
vegetable oil

Steps:

  • To Prepare the Salsa Picante.
  • Prepare the day before you plan to make the empanadas.
  • In a medium sized container with a lid, mix all ingredients for the salsa picante.
  • Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
  • Keep refrigerated until ready to serve.
  • To Prepare the Filling.
  • In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
  • In a large pot, combine the browned meat mixture with the remaining filling ingredients.
  • Cover mixture with 1/2 inch of water and bring to boil.
  • Let boil for one minute, then cover and turn heat to low.
  • Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
  • If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
  • When the filling is ready, turn off heat and allow to cool to room temperature.
  • To Prepare the Dough:.
  • While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
  • Knead until smooth and form.
  • When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
  • Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
  • In the center of each circle, place approximately 2 Tbsp of filling.
  • (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
  • Fold the dough in half, so it covers the filling.
  • Pinch the edges together.
  • If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
  • Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
  • Serve with Salsa Picante.

Nutrition Facts : Calories 331.6, Fat 8.2, SaturatedFat 2.6, Cholesterol 25.7, Sodium 827.5, Carbohydrate 53.6, Fiber 6.6, Sugar 5.7, Protein 13.2

Jikait Yingying
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I'm not usually a fan of empanadas, but these were really good! The filling was flavorful and the dough was crispy. I would definitely recommend this recipe.


Mr Tamim Gamer
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These empanadas were easy to make and turned out great! The filling was flavorful and the dough was flaky. I would definitely recommend this recipe to anyone who loves empanadas.


Bhatti Azeem
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I made these empanadas for a potluck and they were a big hit. Everyone loved them! The filling was flavorful and the dough was flaky. I would definitely recommend this recipe.


Felicia Rock
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These empanadas were a little too spicy for me, but my husband loved them. He said they were the best empanadas he's ever had. I would recommend this recipe to anyone who loves spicy food.


Md Rishad Sorkar
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I've made these empanadas several times now and they are always a hit. The filling is delicious and the dough is flaky. I love serving them with salsa picante and guacamole.


Lisa Kay
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These empanadas were amazing! The filling was savory and flavorful, and the dough was flaky and cooked perfectly. I would definitely recommend this recipe to anyone who loves empanadas.


Shenika Logan
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I'm a beginner cook and these empanadas were a great project for me. They were easy to make and turned out really well. The filling was flavorful and the dough was flaky. I will definitely be making these again.


Hunter Craft
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These empanadas were easy to make and turned out great! I used ground turkey instead of beef and they were still delicious. The salsa picante was the perfect accompaniment.


NASIR SLAL
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I'm not a huge fan of empanadas, but these were really good! The beef and potato filling was moist and flavorful, and the dough was flaky and cooked evenly. The salsa picante added a nice touch of heat.


SARDAR FARHAN DOGAR
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I made these empanadas for a party and they were a big success! Everyone loved them. The filling was flavorful and the dough was crispy. I would definitely recommend this recipe.


Tara lama
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These empanadas were a huge hit with my family! The beef and potato filling was savory and delicious, and the salsa picante added a nice kick. The dough was flaky and cooked perfectly. I will definitely be making these again.


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