Tag Archives: Spicy Beef Empanadas

{ Beef Empanadas with Avocado Dipping Sauce }

I’ve been back in the States for about 1 month now, and have been taking full advantage of enjoying my much missed American grub (Chipotle, Dunkin Donuts, Wawa milkshakes, Five Guys burger’s, and the like). But then yesterday, a very unexpected thing occurred–I was struck by an empanada craving. This took me by surprise because I swore that I would never want another empanada upon leaving South America. Not because I don’t like them, but because I had consumed so many over my 6 months there.

Empanadas are the beating heart of Argentine cuisine, and the epitome of South American fast food. They are as beloved and frequently consumed as French fries are by Americans.  And, since you may have already gathered, I’m not one to deny myself food indulgences, I ate up empanadas like I would never be able to get them again after I returned home. I would start off the day with a ham and ricotta one from La Cocina, then grab a spicy chicken one from Na Serapia on my walk to class, and the Kobe beef ones from La Cabrera made a perfect appetizer before my gut-dropping, artery-clogging, 200mg t-bone steak.

Then after months of ordering empanadas out (everywhere from 5 star restaurants to hole-in-the-wall pizza dives that Guy Fieri only wishes he could find), I decided to try making them myself. I didn’t think they would be nearly as good as the authentic Argentine ones, but when they turned out equally delicious, I knew that I had embarked on something detrimental to my health (not to mention, slender physic). Empanadas were no longer something only savored outside of the home, they were a new refrigerator staple, my go-to drunk snack, and my favorite food to experiment with in cooking. I created all sorts of crazy empanada fillings and flavor combinations, and each one had a unique dipping sauce paired with it.

You see, dipping sauce was my American twist on the Argentine classic. Lets face it, we are a nation in love with condiments- a people that put ketchup and hot sauce on any and every thing, a generation of extra dressing on the siders, and yes, I’m talking to you, all my heavy handed salt shakers. Condiments are the cornerstone of American food. Don’t believe me? Take a look at the boutique burgers being served up in our country. Forget lettuce, tomato, and onion. We don’t want it unless its got foie gras, truffled mushrooms, carmalized onions, Kobe beef, and a price tag of about 15 dollars. Condiments = deliciousness.

So without further ado (sorry for my condiment digression), I present to you my recipe for spicy beef empanadas with DELICIOUS spicy avocado dipping sauce!

{ Ingredients }

For the Avocado Dipping Sauce:

  • 1 avocado, diced
  • 2 tablespoons mayonnaise
  • 1 roasted jalapeno, chopped
  • 2 cloves garlic, chopped
  • 1 green onion, chopped
  • 2 tablespoons squeezed lime juice
  • 1 teaspoon kosher salt
  • Dash of Tobasco or Cholula hot sauce
{ Directions } Combine all ingredients in a food processor, and pulse until smooth. Adjust seasoning to preference.

For the Spicy Beef Empanadas:

  • 1/2 kg (1 lb) of lean ground beef
  • 3 tablespoons vegetable oil
  • 1 spanish onion, chopped
  • 3 large cloves garlic, minced
  • 1 small green pepper, chopped
  • 1 teaspoon Kosher salt
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne pepper
  • 2 beef bullion cubes
  • 1/2 cup tomato puree
  • 2 scallions, chopped (white & green parts)
  • 1/2 cup pimento stuffed green olives, chopped
  • 20 pre-packaged frozen empanada shells (I use Goya or Saltena brands)

 { To Make the Beef Filling } Heat the vegetable oil in a large stock pot over medium-high heat. Add the onion, garlic, peppers, and kosher salt. Sautee until the onion is translucent and the garlic is fragrant.

Add the ground beef, breaking it up with back of a spoon. Add the cumin, cayenne pepper, tomato puree and beef bullion. Cover pot with a lid and allow to cook for 2 minutes.

Mix beef, stirring in scallions and chopped olives. Once the meat is cooked through, remove from heat. Allow to cool and then use for empanada or taco filling.

{ To Assemble the Empanadas } Defrost empanada shells and preheat oven to 375 degrees.

Prepare a baking sheet lined with parchment paper or cooking spray.

Dip the tip of your finger in warm water and moisten 1/2 the rim of the empanada shell, making a half-moon motion. Spoon the empanada filling into the center of the dough and fold over half-wise, pinching the edges between your fingers so that the dough seals around the meat pocket.

Place the empanada on the prepared baking sheet and firmly press down on the edges with the back of a fork to enforce the closure.

Then, using a silicone brush, gently apply an egg wash (1 beaten egg + 1 tablespoon water) to the tops of the empanadas. This helps them to get shiny and golden in the oven.

Repeat this process until you have finished making all of the empanadas. Place the baking sheet into the oven and allow to cook for 8-10 minutes, until the tops are golden.

Remove from oven and serve with avocado dipping sauce.

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{ Homemade Empanadas }

I’ve been hunting for BA’s most delicious empanada for months now, and so far, my favorite contenders for the title also happen to be the spiciest (list of top 10 picks coming soon!). However, finding the right combination of tender meat, flakey dough, and proper spice can be quite a challenge in a country where hot sauce and chili peppers are shunned like the the plague. Also, Argentines don’t like to combine different food groups when it comes to stuffing empanadas (in a manner akin to children segregating their mashed potatoes from their meatloaf, as if an imaginary forcefield was dividing their plate). It’s either meat or cheese….never both in one pastry!

This continues to boggle my mind, because they have all the best ingredients at their disposal…they just never seem to get assembled in the way that I would combine them. I love meat and I love cheese….so why not put them together in one super delicious empanada, rather than forcing me to take a bite of caprese followed by a bite of carne (besides that fact that it always lures me into purchasing two empanadas, of course)?!

In an effort to solve this rather distressing empanada dilemma, I have decided to try making my own! Which brings me to TheGrubDaily’s first ever food event–a DIY Empanada Party, hosted in conjunction with the fabulous KitchenParty.org and LVstudio! I offered my home and empanadas caseras in exchange for good company and a bottle of wine to share! It turned out to be a wild success, as 120 empanadas were served before people began using their paper plates as fans in my tiny, overheated apartment.

I laid out a buffet table with various ingredients for filling the empanadas (chicken, beef, cheese, tomato, act…), and all 25 attendees were given the opportunity to come and make their own creations! With the help of a few native Argentine girls (Valeria and Elvira), everyone was shown how to properly stuff and close the empanada dough and then they were sent into the oven for baking!

The following recipe is a very Traditional Argentine Beef Empanada filling, showed to me by my very dear cleaning lady. The one below it, is a spicy “Gringo” version of that recipe, as adapted by myself. I recommend using Saltena empanada shells (or Goya, if you are in the US), rather than wasting time on homemade ones.

Traditional Argentine Beef Empanada Filling:

{ Ingredients }

  • 1/2 kg (1 lb) of lean ground beef
  • 3 tablespoons vegetable oil
  • 1 spanish onion, chopped
  • 3 large cloves garlic, minced
  • 1 teaspoon Kosher salt
  • 2 tablespoons cumin
  • 2 beef bullion cubes
  • 2 scallions, chopped (white & green parts)
  • 1/2 cup pimento stuffed green olives, chopped
  • 2 hard boiled eggs, finely chopped

{ To Make the Filling } Heat the vegetable oil in a large stock pot over medium-high heat. Add the onion, garlic, and kosher salt. Sautee until the onion is translucent and the garlic is fragrant.

Add the ground beef, breaking it up with back of a spoon. Add the cumin and beef bullion. Cover pot with a lid and allow to cook for 2 minutes.

Mix beef, stirring in scallions and chopped olives. Once the meat is cooked through, remove from heat and fold in chopped egg. Allow to cool and then use for empanada or taco filling.

“Gringo” Spicy Beef Empanada Filling:

{ Ingredients }

  • 1/2 kg (1 lb) of lean ground beef
  • 3 tablespoons vegetable oil
  • 1 spanish onion, chopped
  • 3 large cloves garlic, minced
  • 1 small green pepper, chopped
  • 1 teaspoon Kosher salt
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne pepper
  • 2 beef bullion cubes
  • 1/2 cup tomato puree
  • 2 scallions, chopped (white & green parts)
  • 1/2 cup pimento stuffed green olives, chopped
  • 1 yukon potato, boiled and chopped small

{ To Make the Filling } Heat the vegetable oil in a large stock pot over medium-high heat. Add the onion, garlic, peppers, and kosher salt. Sautee until the onion is translucent and the garlic is fragrant.

Add the ground beef, breaking it up with back of a spoon. Add the cumin, cayenne pepper, tomato puree and beef bullion. Cover pot with a lid and allow to cook for 2 minutes.

Mix beef, stirring in scallions and chopped olives. Once the meat is cooked through, stir in chopped potato and remove from heat. Allow to cool and then use for empanada or taco filling.

**I like my meat extra spicy, so I also added a couple of dashes of Cholula Hot Sauce while cooking!

Spicy Shredded Chicken Empanada Filling:

{ Ingredients }

  • 4 boneless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 1 spanish onion, thinly sliced
  • 4 large cloves garlic, minced
  • 1 red pepper, thinly sliced
  • 1 tablespoon Kosher salt
  • 3 tablespoons cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2-1 cup tomato puree
  • 1 cup chicken stock
  • 2 scallions, chopped (white & green parts)
  • Slice Jalapeños (optional)

{ To Make the Filling } Place chicken breasts in a large stock pot, adding enough water to cover the meat. Heat over a medium-high flame, allowing to simmer until cooked through.

Remove from heat and allow to cool slightly, before beginning to shred chicken (using hands or two forks).

In a large stock pot of a medium high heat, warm the olive oil. Add the onions, peppers, and garlic and sautee until the onions are translucent and the garlic is fragrant. Add the cumin, cayenne pepper, green onion, kosher salt, chicken stock, and 1/2 cup of the tomato puree. Return the shredded chicken to the stock pot and stir to combine (if the meat needs more moisture, add more of the tomato puree).

Allow to cook for 5-10 minutes. Remove from heat, allow to cool, and use to as empanada filling or taco meat!

{ To Assemble the Empanadas } Remove an empanada dough from the package and wet one half of the pastry edge using a finger dipped in water. Spoon a your desired filling into the middle and fold over the ends (so moist end meets dry end), pinching hard to ensure that they are properly shut.

Then crimp the edges using a fork or your fingers, as we have done here:

Place onto a greased baking sheet and allow to bake in a pre-heated oven at 350 degrees until the edges and tops are golden brown (about 10 minutes).

Remove from oven and enjoy!

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