Every time I make these beef empanadas, it’s like everyone remembers once again how much they love these and I find myself making them on a run of two weeks! They are just so tasty! They’re savory little meat pies begging you to eat them! And you know me, I could not sit back and let them feel unwanted and undesired! 🙂 So I chose to show them love and devour them, expressing all my love and appreciation. 🙂
One of the best things about beef empanadas is once they are made you can freeze them for future purposes cooked or uncooked they can be frozen. So if you’re in the mood to make big batches one afternoon, just freeze them for an afternoon snack or appetizer, this is a great alternative. Use that extra Saturday energy to make a big batch for future consumption!!
NOTE: For this recipe you can use any hot dipping sauce you would like but if you like you can make this green sauce that I made for my other Mexican Empanadas with Green Sauce recipe as well as the steps to forming the tortilla discs. Please click here.
- 1 1/2 Cups vegetable oil (for frying)
Dough (masa) for Empanadas
- 2 Cups Maseca Corn Flour (found in the Latin section of most supermarkets)
- 11/2 Cups water
- 1/4 teaspoon salt
Red Sauce for Meat
- 6 Guajillo peppers (stem and seeds removed)
- 2 Arbol peppers (stem and seeds removed)
- 3 garlic cloves (peeled)
- 4 roma tomatoes
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 Pound beef chuck or sirloin or ground
- 2 garlic cloves (peeled)
- 1 onion (peeled and quartered)
|Cut beef into small cubes and cook with 2 cups of water with onion and garlic cloves over medium heat for 1 1/2 hours until soft. Once cooked, shred beef.|
|While beef is cooking, place all chile peppers and tomatoes in a sauce pan with enough water to almost submerge (3 cups). Cook for 20 minutes over medium heat until softened. Remove peppers from sauce pan and place in a blender with garlic, cumin blend, salt and 1 cup of the water the peppers and tomatoes were cooked in. Blend until smooth. Finally strain sauce through a strainer to remove extra pepper skin and seeds. Press down with a spoon to get as much sauce as possible (could even add a little water through strainer to make it easier). Add sauce to beef (can reserve a little to use once empanadas are done for dipping).|
|Mix corn flour, warm water and salt together in a bowl. Knead dough until smooth. Form somewhat of a ball. Divide into 6 to 12 balls depending how big you want your empanadas.|
|Place one ball in between 2 pieces of plastic or wax paper and with a heavy pot, press down to form a round disc. Remove top wrap and spoon beef mixture to center of it. Make sure to leave enough space to be able to seal tortilla. Fold over (with plastic still on it) to form a half moon. Set aside on a tray and cover with a damp cloth or paper towel. Repeat process with the other balls.|
|Add oil to a skillet and heat until hot. Fry empanadas until golden brown on both sides. (About 2 minutes on each side). |
Drain on paper towels. Serve warm with any hot sauce of your liking or serve with the optional sauces.