Empanadas

Makes 10 empanadas

Empanada Ingredients

·         2 pounds ground beef          

·         2/3 cup homemade sofrito – see sub-recipe

·         2/3 cup tomato sauce

·         2 packets sazon con achiote

·         2 tablespoons adobo all-purpose seasoning

·         4 teaspoons ground cumin

·         2 teaspoon dried oregano

·         1 package Empanada Discos con Achiote (Goya brand, 10 count)

·         All-purpose flour

·         Canola oil

Sofrito Ingredients

·         1 bunch cilantro

·         ½ medium yellow onion

·         1 medium green bell pepper

·         4 gloves garlic

·         1 cup canola oil (enough oil to make consistency loose, but not too watery)

Sofrito Instructions

 1.  Rough chop all ingredients.

 2.  Place all the ingredients into a food processor or a blender.

 3.  Pulse or blend the mixture until it is finely chopped and reaches a thick, chunky paste consistency (avoid pureeing it completely).

Empanada Instructions

1.       Defrost frozen empanada dough for 2-3 hours.

2.       On medium heat cook homemade sofrito with tomato sauce until

3.      Add ground beef. Crumble the meat and season with sazon, adobo, cumin, and dried oregano.

4.       Once meat mixture is browned, remove from heat and cool.  

5.       On a flat surface, sprinkle some all-purpose flour and lay out empanada dough.

6.       Add 1/8 cup of the prepared meat mixture in the center of the dough.

7.       Fold over the dough and firmly press with your thumbs. To properly seal the seam, crimp the edges with a fork.

8.       Heat oil in a large sauté pan. When oil is hot, pan fry the empanadas for approximately 3 minutes on each side, or until golden brown. (Instead of pan frying, empanadas can be placed in a deep fryer until golden brown).  

9.       Place on a paper towel to absorb excess oil.

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