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Sweet and Spicy Beef Empanadas

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Evi Aki

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Sweet and Spicy Beef Empanadas

Seasoned Shredded Beef and Salsa de Molcajete Verde

Baked sweet and spicy beef empanadas served with a cilantro molcajete dipping sauce.

Serves 4

10 Minutes

55 Minutes

  • For the Dough:
  • 2 cups all-purpose white flour
  • 1 teaspoon salt
  • 1 stick of butter (cold) and cut into pieces
  • 1 egg
  • 1/4 cup of ice cold water
  • For the Filling:
  • 1 package of Del Real Foods Seasoned Shredded beef
  • 1 large onion, chopped
  • 1 yellow bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tbsp brown sugar
  • salt and pepper to taste
  • 1/2 cup beef broth
  • 1/2 cup tomato sauce
  • 2 tsp Worcestershire sauce
  • For the Dipping Sauce:
  • 1/2 cup Salsa de Molcajete Verde
  • 3 tbsp chopped cilantro
  • 2 tbsp Honey
  • 1 tsp Tobacco sauce
  • 1 tsp rice wine vinegar

For the Dough: 1. Add flour and salt to a food processor. 2. Add butter, egg, and cold water to four mixture. Pulse until mixture starts to come together and resembles crumbs. 3. Shape dough into ball, cover with plastic wrap, and let chill in fridge for 15 minutes. For the filling: In a medium skillet heat olive oil and add shredded beef to it. Add onions, bell peppers, and garlic to it and continue sauteing until onion is cooked through. Add the spices, brown sugar, beef broth, Worcestershire sauce, and tomato sauce. Mix well and cook until broth has almost completely evaporated. (Make sure to not let the broth evaporate completely so that the empanadas can keep some moisture). For the Empanadas: 1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 2. Roll the dough on a lightly floured cutting board into a thin sheet and cut out discs using a biscuit cutter. 3. Fill each disc with 2 tbsp of beef filling in the center. 4. Brush the edge of the disc with a beaten egg to help them seal better. Fold the dough in half so the edges meet and press them together with your fingers to form a seal. Use a fork to crimp the edges. Place empanadas on a baking sheet and brush the tops with the remaining egg wash. 5. Bake for 15-20 minutes, until golden brown. Serve with cilantro molcajete dipping sauce. For Sauce: In a medium sized bowl combine all the sauce ingredients until well mixed.