Beef Empanadas

Name: Beef Empanadas
Ingredients: 1 tablespoon olive oil; 1/3 cup finely chopped onion; 1 poblano pepper, chopped; 2 garlic cloves, minced; 1/2 pound lean ground beef; 1 1/2 teaspoons chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon dried crushed red pepper; 1 (14.5-ounce) can diced tomatoes, undrained; 1 tablespoon tomato paste; 1/4 cup golden raisins; 1 1/2 teaspoons red wine vinegar; 2 (14-ounce) packages frozen 4-inch empanada disks, thawed; Vegetable oil

15 ingredients

4 steps

Ingredients

1 tablespoon olive oil
1/3 cup finely chopped onion
1 poblano pepper, chopped
2 garlic cloves, minced
1/2 pound lean ground beef
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon tomato paste
1/4 cup golden raisins
1 1/2 teaspoons red wine vinegar
2 (14-ounce) packages frozen 4-inch empanada disks, thawed
Vegetable oil

Directions

1

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, pepper, and garlic, and cook, stirring constantly, 4 minutes or until tender. Stir in beef and next 4 ingredients; cook, stirring often, 8 minutes or until beef is cooked through. Stir in tomatoes and next 3 ingredients; cook 10 to 15 minutes or until mixture thickens.
2

Spread about 1 heaping tablespoon beef mixture evenly in center of empanada disks. Brush edges of dough with water. Fold dough over filling, pressing edges with a fork to seal. Place on baking sheet.
3

Pour oil to a depth of 1 inch into a soup pot or Dutch oven; heat to 350° to 360°. Fry empanadas, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels. Serve with Avocado Salsa Verde.
4

For a lighter variation, skip the frying step: Brush both sides of the empanadas with oil, and bake on a lightly greased baking sheet at 400° for 15 minutes.