Mind-Blowing Crispy Fried Beef Empanadas: A Step-by-Step recipe!

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile and is healthier.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor.

Heat 2 tablespoons of olive oil in a large pot.

Cook the ground beef, breaking it up with a spoon until browned but not completely cooked through, about 6 to 9 minutes.

Transfer the meat into a separate bowl, leaving as much fat as possible in the pan.

Reduce heat to medium-high and add chopped onion and bell pepper with the remaining tablespoon of oil; stir until tender but not completely browned.

Season with salt and pepper.

Add 3 tablespoons of cumin, 2 tablespoons of paprika, 1 tablespoon of oregano, and 1/4 teaspoon of cayenne pepper; cook for about a minute until fragrant.

Stir in 1 1/2 cups of chicken stock and 2 tablespoons of sugar if you want it sweet; add salt and pepper to taste.

Add the reserved beef back to the pot and bring to a simmer, stirring frequently and scraping up any brown bits until most of the liquid evaporates, about 20 minutes.

Transfer the mixture to a medium bowl, cover, and chill in the fridge for about 3 hours.

Slice boiled egg and olives and set aside.

Preheat the oven to 375°F if baking; heat oil on the stove to medium heat if frying.

Take an empanada wrap, fill it with the beef filling, and use a bowl of water to moisten the rim before pinching and folding to seal.

Once all empanadas are sealed, cook them in the heated oil until golden brown.

Serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens