FRIED SHREDDED BEEF EMPANADAS

beef

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought is more convenient.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, while egg substitute can be less expensive.

Place 12 cups of water into a large pot and set it on medium-high heat.

Once water comes to a boil, add half of a white onion, 3 garlic cloves, 3 bay leaves, salt, and the meat.

Cover and let cook for about 1.5 to 2 hours.

After cooking, remove the meat from the broth and let it cool down; strain the broth.

Devein and wash the chili pods, then add them to the broth along with the tomatillos and let them sit for about 10 minutes.

In a large bowl, mix maseca, flour, baking powder, and salt (about 1/2 tablespoon).

Add 1/4 cup of oil and mix.

Slowly pour in 3 1/2 to 4 cups of warm water until a smooth dough forms.

Knead the dough for 5 minutes, then cover and let it sit for at least 20 minutes.

Transfer tomatillos and chiles to a blender, add 2 garlic cloves, 1/4 teaspoon of cumin, oregano, black pepper, the other half of the onion, and 1 cup of broth; blend until smooth.

Shred the cooled beef.

In a large pan over medium-high heat, add the blended sauce and about 1/2 cup of broth; let it come to a simmer.

Add the shredded beef to the sauce and cook together for 10 to 15 minutes; taste for salt and adjust if necessary.

Once the meat is done, turn off the heat and let it cool down.

Shred the cheese.

To form empanadas, take enough dough to form a golf ball, roll it, place it on plastic, and press it flat.

Add cheese to one half of the tortilla, then place meat on top of the cheese.

Fold the tortilla over and press down to seal it.

In a small frying pan, heat enough canola oil to cover the empanadas on medium heat.

Once the oil is ready, add the empanada and cook until golden brown, flipping after a couple of minutes to cook the other side.

Remove from oil and place on a cooking towel; repeat the process until all empanadas are cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens