How to make GROUND BEEF EMPANADAS Mexican-style | Easy ground beef recipes | Villa Cocina

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough offers more fiber, while store-bought is convenient and cost-effective.

Small dice the potatoes, leaving the skin on for extra fiber if desired. Heat 2 tablespoons of oil in a large pan over medium heat.

Add the potatoes, season with salt and black pepper to taste, and cook, stirring occasionally, until tender and golden brown. Remove from the pan and set aside.

In a separate large pan, heat 2 tablespoons of oil over medium-high heat. Add the ground beef and press it down with a potato masher until flat. Let the underside brown, then break it apart.

Reduce the heat to medium. Stir in the paprika, guajillo, ancho chile, ground onion, ground cumin, and tomato paste until fully combined.

Add the diced onion and jalapeño, sautéing until slightly softened. Stir in minced garlic and cook for 1 minute.

Mix in tomatoes and cook until slightly softened. Pour in beef broth and combine thoroughly. Cook until most of the broth has evaporated, ensuring the meat is fully cooked but still moist.

Finally, stir in salt to taste and the cooked potatoes. Cover the pan and remove it from heat, letting the filling cool completely before assembling the empanadas.

In a large bowl, mix the masa harina and salt thoroughly by hand until evenly combined. Gradually add the broth, kneading between additions, and stop once the dough is fully hydrated and forms a firm, but not dry ball.

Continue kneading for about 5 minutes until the dough is smooth, soft, and no longer sticks to your hands or cracks. Cover with a clean kitchen towel to prevent drying.

Prepare your tortilla press with two round plastic liners. Roll 2 oz of dough into a ball, then flatten it into a disk by rocking it back and forth while applying pressure.

Place the disk between the liners in the center of the press and press to form a tortilla. Repeat a few times if needed to even it out, ensuring it remains thick enough to hold the empanada filling without breaking.

Add cooled ground beef filling to half of the tortilla and top with Oaxaca cheese. Avoid overfilling. Peel off the top plastic liner, then fold the tortilla over to form a half-moon and press the edges firmly to seal.

Remove the plastic liner. You can fry immediately or prepare 2–3 ahead, covering with plastic wrap over parchment. Avoid prepping more than three at a time to prevent the masa from drying out.

Heat ½ inch of frying oil to 350°F. Carefully add empanadas, avoiding overcrowding. Cook until the underside is golden, spooning some oil over the top. Flip to cook the other side until golden and crispy.

Transfer the fully cooked empanadas to a heatproof dish lined with paper towels, keeping them upright to drain excess oil. Repeat with remaining empanadas.

Serve empanadas on a plate and top with cabbage, Mexican crema, pickled red onions, queso cotija, chipotle tomatillo salsa, and avocado.

Cooking Techniques

Equipment Needed

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Allergens