Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Servings: 8 empanadas


These beef and potato empanadas are a tasty and filling snack or meal. The crispy cornmeal crust is filled with seasoned ground beef and tender potatoes, creating a delicious and satisfying combination.


Ingredients:
Dough:

  • 2 cups yellow cornmeal
  • 2.5 cups water
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 tablespoon vegetable oil

Filling:

  • 1 lb skirt steak
  • 3 medium potatoes
  • ⅓ cup cilantro
  • ¼ roasted bell pepper (optional)
  • Salt and pepper to taste

Instructions:
Dough:

  1. Boil the water, add salt, oil, and paprika.
  2. Add the cornmeal and stir until well incorporated, about 3-5 minutes.
  3. Let the dough cool down and knead it until the dough is uniform.

Filling:

  1. Season meat with salt and pepper. Add paprika and onion salt if desired.
  2. Grill or pan sear the meat until it reaches a medium-well temperature.
  3. Peel and cut the potatoes into cubes and boil them with salt until tender.
  4. In a food processor, add the meat cut into strips, cilantro, and red pepper if using. Grind them until the meat resembles ground beef.
  5. Mash the potatoes and mix with the ground beef. Let the filling cool down.

Build the Empanadas:

  1. Divide the dough into golf-sized balls. Flatten them with a tortilla press or a round plate. Use a clean plastic bag or parchment paper to prevent the dough from sticking to your working surface.
  2. If using an empanada mold, fill the dough with the meat and potatoes in the center and press to create a half-moon shape.
  3. If you don't have an empanada mold, put the filling on one side of your dough and fold it in half. Press with a round bowl or cap to seal the filling in place.

Frying:

  1. Heat up 3 cups of vegetable oil in a frying pan until it reaches about 350°F or 165°C.
  2. Add the empanadas and fry for 2-3 minutes on each side until golden brown.
  3. Remove from the heat and place on a paper towel.

What to Serve it with:

These empanadas are delicious on their own or with a side of salsa or guacamole. They also pair well with a fresh salad or roasted vegetables.


Nutritional information per serving:

  • Calories: 350kcal
  • Fat: 22g
  • Saturated Fat: 4g
  • Cholesterol: 42mg
  • Sodium: 407mg
  • Potassium: 400mg
  • Carbohydrates: 26g
  • Fiber: 3g
  • Sugar: 0g
  • Protein: 12g
  • Vitamin A: 387IU
  • Vitamin C: 16mg
  • Calcium: 28mg
  • Iron: 3mg

How to store it:

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for 10-15 minutes or until heated through.

What it is:

Empanadas are a popular savory pastry in many Latin American countries. They can be filled with a variety of ingredients, but this recipe features a beef and potato filling with a crispy cornmeal crust.

FAQ:

Q: Can I use a different type of meat?
A: Yes, you can use ground beef, chicken, or pork instead of skirt steak.


Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days.



These beef and potato empanadas are a delicious and satisfying snack or meal that's perfect for any occasion. The crispy cornmeal crust and flavorful filling make them a crowd-pleaser. Enjoy them as a snack or serve them as a main course with your favorite sides.