Ingredients for Beef And Potato Empanadas With Salsa Picante
- 1/2 white onion
- 2 large tomatoes
- 1/4 cup fresh cilantro
- 1/2 cup green bell pepper
- 1-2 jalapeno peppers
- juice of 1-2 limes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 lbs ground beef
- 2 cloves garlic
- 1 medium onion
- 2 medium potatoes
- 1/4 teaspoon Adobo seasoning (optional)
- 1/4 teaspoon Sazon Goya with Coriander and Annatto (optional)
- Water
- White Cornmeal
- Vegetable oil, for frying
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How to Make Beef And Potato Empanadas With Salsa Picante
- In a large skillet, brown 1/2 lb of ground beef over medium-high heat. Drain off any excess grease.
- Add 1 medium diced onion and 2 cloves of minced garlic to the skillet. Cook until softened, about 5 minutes.
- 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.
- Cook until potatoes are tender, about 10-15 minutes. Remove from heat and let cool slightly.
- Meanwhile, prepare your empanada dough (store-bought or homemade).
- Divide the dough into 8-12 equal portions. Roll each portion into a 6-inch circle.
- Spoon about 2-3 tablespoons of the beef and potato mixture into the center of each circle.
- Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
- Serve immediately with your favorite salsa picante. Enjoy the burst of flavors with every bite!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
22g
Fat
13g
Carbs
17g
