Spicy Empanadas

Spicy Empanadas

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While you might have to gather a few more ingredients than you're used to, they made for a truly authentic and delicious dish. These empanadas are perfectly seasoned with just the right amounts of cumin and chili powder. You also get a zesty and cool adobo sauce and lime juice for dipping. This is one recipe that won't disappoint.

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Time needed

20 min preparation + 35 min cooking

Serving Size / Yield

6-8 servings

Ingredients

  • 3 C all-purpose flour
  • 1 Tbs. baking powder
  • 2 tsp. sugar
  • 1 egg
  • 3/4 C chicken stock
  • 2 Tbs. olive oil
  • 1 lb. ground beef
  • Salt
  • Pepper
  • 2 Tbs. tomato paste
  • 2 Tbs. vinegar
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. seasoned salt
  • 5 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • Olive oil for frying
  • 1 C mayonnaise
  • 1 Tbs. adobo sauce
  • 1/2 lime, juiced
  • Olive oil, for deep frying

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Directions

In a bowl, combine the flour, baking powder, sugar and salt.

In a separate bowl, beat the egg. Pour in the chicken stock, whisking constantly. Add the egg mixture to the flour mixture and knead until dough forms. Chill for 30 minutes.

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef, season with salt and pepper and cook until beef is browned. Transfer beef over to a plate or bowl in order to reuse skillet.

In the same skillet, heat the remaining olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onion. Cook for 8 to 10 minutes. Add the beef and reduce the heat, cooking for an additional 5 minutes.

Lightly flour a work surface and roll out the chilled dough so it is 1/4-inch thick. Cut dough into rounds, choosing the size that works best for you. Place meat on top of dough and fold in half to close.

Pour enough olive oil in a deep fryer and heat to 350 degrees. Fry the empanadas until golden brown, about 6 to 7 minutes.

Mix together the mayonnaise, adobo sauce and lime juice to make dipping sauce.

Serve warm.


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