Beef and Potato Empanadas With Salsa Picante
- Ready In:
- 50mins
- Ingredients:
- 21
- Yields:
-
6 empanadas
ingredients
-
For the Salsa Picante
- 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
-
For the filling
- 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
-
For the Dough
- 2 cups pre-cooked white cornmeal (I use the brand P.A.N.)
- 2 1⁄2 cups water
- 1 teaspoon salt
- vegetable oil
directions
- 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.
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Reviews
-
I have always wanted to make Colombian style empanadas! I was a little worried, because I like out in podunk with no latino market or anything. I had the sazon goya, but not the adobo. But, my BIG concern was the flour. I had to use Maseca, which is different than P.A.N. I started with one cup of water, which I heated very well, then added a cup of Maseca, then a little more water, etc. until it seemed like the right consistency. I had to make them a bit smaller. They were great, very different from any other empanadas I have ever had. I think my filling was a bit dry, (maybe too much potato)but the picante on each bite took care of that. I only had these one other time from a restaurant, so I don't have a comparison. Thank you so much. I would love to make pan de bono if your MIL has that recipe!
RECIPE SUBMITTED BY
SlipC
Hutchinson, Kansas