Beef And Potato Empanadas With Salsa Picante Recipe

Ingredients for Beef And Potato Empanadas With Salsa Picante

• White Onion
• Tomatoes
• Fresh Cilantro
• 1/2 cup chopped green bell pepper
• Jalapeno Pepper
• Limes, Juice Of
• Olive Oil
• 1 teaspoon salt
• Pepper
• 1/2 lb ground beef
• 2 cloves garlic, minced
• 1 medium onion, diced
• 2 medium potatoes, diced
• Adobo Seasoning
• Sazon Goya With Coriander And Annatto
• Water
• White Cornmeal
• Vegetable Oil

How to Make Beef And Potato Empanadas With Salsa Picante

1. In a large skillet, brown 1/2 lb of ground beef over medium-high heat. Drain off any excess grease.
2. Add 1 medium diced onion and 2 cloves of minced garlic to the skillet. Cook until softened, about 5 minutes.
3. Stir in 2 medium diced potatoes, 1/2 cup of chopped green bell pepper, and 1/4 cup of chopped cilantro. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cumin.
4. Cook until potatoes are tender, about 10-15 minutes. Remove from heat and let cool slightly.
5. Meanwhile, prepare your empanada dough (store-bought or homemade).
6. Divide the dough into 8-12 equal portions. Roll each portion into a 6-inch circle.
7. Spoon about 2-3 tablespoons of the beef and potato mixture into the center of each circle.
8. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
10. Serve immediately with your favorite salsa picante. Enjoy the burst of flavors with every bite!