EASY BEEF EMPANADAS
This is my favorite Beef Empanada recipe. After much trial and error I came up with this recipe. It goes great with a side of my rice and beans recipe! You can also freeze uncooked empanadas for later use!
Provided by Jillian Coleman
Categories Meat Appetizers
Time 1h20m
Number Of Ingredients 18
Steps:
- 1. Get everything ready to go.
- 2. Heat oil, add beef and cook until brown and no longer pink ... drain excess fat, remove cooked beef and set aside.
- 3. In same pan add onions, peppers and garlic and cook until soft and onions are translucent (do not brown and do not burn garlic).
- 4. Add meat back to pan, stir to combine.
- 5. Add tomatoes, olives, sofrito and raisins and cook until softened about 5 mins.
- 6. Add tomato sauce, cumin, oregano, chicken stock, sazon and cilantro. Bring to boil and cook on low-medium heat until thickens (about 15-20mins).
- 7. Let mixture cool, then spoon into defrosted room temperature disco.
- 8. Place filling in the middle of disco, brush edges with egg and water mixture, fold in ½ and seal edges with fork.
- 9. Fry empanada in 350 degree oil until golden, about 4-6 mins, turning ½ way through. (You can also bake if desired until crispy and golden brown, but fried taste much better!).
- 10. Tips: 1. Place uncooked empanadas in wax paper and tin foil, in freezer bag for later use 2. As you prepare each empanada (if not immediately cooking) after sealing, place on wax paper and separate with wax paper or disco plastic to prevent sticking, cover immediately to prevent from drying out. 3. Goya Discos and Goya Sofrito are sold in frozen section. Let both defrost. Sofrito is hard to spoon if you do not defrost a little. You can use food processor to chop onions and peppers, but chop other ingredients by hand.
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S_Newaj _Raj
[email protected]These empanadas were easy to make and very flavorful. I will definitely be making them again.
Mwanaisha Nechesa
[email protected]I followed the recipe exactly and the empanadas turned out great. I would definitely recommend this recipe to others.
Diane Davison
[email protected]These empanadas were a bit too greasy for my taste. I would use less oil next time.
Esha Talha
[email protected]I've made these empanadas several times now and they always come out perfect. They're a great party food.
Md bijoy Md bijoy
[email protected]These empanadas were delicious! I will definitely be making them again.
Nicholas Kouka
[email protected]I made these empanadas for my family and they loved them. They're a great way to get your kids to eat their vegetables.
Aim Bot
[email protected]These empanadas were a bit bland for my taste. I would add more spices next time.
Tammy Little
[email protected]I've tried many empanada recipes and this one is by far the best. The filling is moist and flavorful, and the crust is flaky and golden brown.
Noah Emmanuel
[email protected]These empanadas were easy to make and very flavorful. I will definitely be making them again.
Jazmyne Smith
[email protected]I followed the recipe exactly and the empanadas turned out great. I would definitely recommend this recipe to others.
Md idris Rana
[email protected]These empanadas were a bit too spicy for my taste, but they were still very good.
Army production
[email protected]I've made these empanadas several times now and they always come out perfect. They're a great way to use up leftover beef.
Ally Masoud
[email protected]These empanadas were easy to make and turned out great! I used ground turkey instead of beef and they were still very flavorful.
Ajayi Motunrayo
[email protected]I made these empanadas for a party and they were a huge hit! Everyone loved them.
Richard Mcdonald
[email protected]These empanadas were absolutely delicious! The filling was flavorful and juicy, and the crust was flaky and golden brown. I will definitely be making these again.