Empanadas de carne molida y papas🥔🔥
285kcal
Ingredients
- 2-3 cup 1 lb ground beef
- 1 tablespoon 2 yellow potatoes
- 1 cup 1/4 cup diced white onion
- 1/2 tbsp 1/4 cup diced green pepper
- 10 2 tsp goya adobo seasoning
- 1 cup 1 tsp garlic powder
- 1 tablespoon 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt (you can add more if you’d like)
- half a small bunch of cilantro
For the tomato sauce
- 3-4 Roma tomatoes
- 1/4 white onion
- 2 garlic cloves
- 1/2 tbsp chicken bouillon
- 1/2 tsp salt
For the empanada dough and cheese:
- pack of Goya empanada disc for frying
- 1 cup mozzarella cheese
- oil for frying
Method
- First, prep your ingredients. Dice your onion, green pepper, and potatoes
- Blend together the tomato, onion, and garlic with 1 cup of water, chicken bouillon and salt
- In a pan, add some oil and slightly sauté the onion and green pepper.
- add the ground beef until browned
- add the seasonings to the beef. Garlic powder, adobo, paprika, black pepper and salt. Then give a good mix
- Add the potatoes and give a good mix
- Add the tomato sauce and mix
- Bring to a high heat and add cilantro on top.
- cover, lower heat, and simmer for 15-20 minutes
- Remove the cilantro 🌿
- Slightly roll/flatten the empanada disc
- Fill with the meat and cheese
- Close and seal the empanadas and press around the edges with your finger. Then using a fork press down around the edges to fully seal
- Heat your oil to medium high and fry the empanadas until golden and crispy
- Place on a paper towel to drain excess oil
- Enjoy! 🥔🔥
Nutrition
Serving1empanadaCalories285kcalCarbohydrates24gProtein12gFat16gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat7gTrans Fat0.2gCholesterol35mgSodium420mgPotassium245mgFiber1.5gSugar1gVitamin A120IUVitamin C4.5mgCalcium18mgIron1.8mg
Notes
The Secret to the Crunch: Always let your beef and potato filling cool down completely before assembling the empanadas. If the filling is warm, the steam will soften the dough, making it soggy instead of crispy. For the best results, chill the mixture in the fridge for 30 minutes before filling your discs!