Easy Empanadas de PICADILLO con PAPAS using MASECA INstant Corn Masa

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while ground pork is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more affordable.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are often less costly.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds nutrients, while mashed cauliflower is a low-carb alternative.

Make the masa by combining 2 cups of instant corn masa with 1 tbsp of garlic powder, 1 tbsp of onion powder, and 1 tsp of salt.

Add 1 egg and 1.5 cups of water to the masa and mix until hydrated, forming a smooth ball.

Cover the masa and let it rest for 10-15 minutes.

Heat a cast iron skillet over medium heat and add a little oil.

Add 1.3 lbs of ground beef and 1 minced garlic clove, breaking it up and cooking until no pink remains.

Stir in 1 chopped medium potato, 1 roasted hatched chili, 1 8 oz can of tomato sauce, and 8 oz of water; cook for 8 minutes until potatoes are soft.

Turn off the heat and add cilantro and 1/2 tbsp of Mexican oregano.

Take a portion of masa, flatten it, and fill with 2 tablespoons of the beef mixture, sealing the edges.

Fry the empanadas in a mixture of lard and oil, cooking for about 6 minutes total (3 minutes per side).

Cooking Techniques

Equipment Needed

Spice Level: