Crispy Central American Beef Empanadas
*** This recipe is a family favorite of mine, offering a delightful twist on a traditional Central American dish. These crispy beef empanadas are filled with savory ground beef, fragrant cilantro, and tender rice, all encased in a perfectly balanced masa dough. Serve them warm over a refreshing bed of shredded cabbage and drizzle with Sarita's All Purpose Tomato Sauce for a burst of flavor. Whether enjoyed as a snack or part of a meal, these empanadas are sure to please everyone at the table. Just a tip: it's worthwhile to fry one of these beauties first to ensure the masa thickness is just right for frying. ***
N/A
Servings
500
Calories
11
Ingredients
Ingredients
masa harina
3 cups (none)
paprika
1 tablespoon (none)
powdered chicken bouillon
2 1/2 tablespoons (none)
salt
to taste (none)
pepper
1 teaspoon (none)
lard
2 tablespoons (none)
warm water
2 cups (none)
ground beef
1 1/2-2 lbs (cooked and drained)
cooked white rice
1/2 cup (cooked)
fresh cilantro
a couple of leaves, chopped (none)
oil for frying
3 cups (for deep frying)
Instructions
1
Heat a large pan over medium-high heat and cook the ground beef until browned. Drain any excess fat.
2
Incorporate the cooked white rice, chopped cilantro, and salt to taste into the beef. Stir well and cook for an additional 2 minutes. Set the mixture aside to cool for about 7-10 minutes.
3
In a large bowl, combine the masa harina, paprika, powdered chicken bouillon, and pepper.
4
Use a pastry blender or fork to cut in the lard until the mixture resembles coarse crumbs with pea-sized pieces.
5
Gradually add warm water, one cup at a time, mixing with your hands until fully incorporated. The masa should be a non-sticky, moldable consistency. Adjust with extra masa or water as needed.
6
Rub a small amount of cooking oil onto your hands to prevent sticking. Take about 2 tablespoons of masa and roll it into a ball. Flatten the ball using a tortilla press or a rolling pin until it's about twice as thick as a tortilla.
7
Heat oil in a large frying pan over medium-high heat for deep frying.
8
On a flat surface, place the rolled-out masa and spoon about 2 tablespoons of the beef mixture in the center. Fold the masa over to create a half-moon shape and seal the edges with your fingers. Press the edges with a fork to create a decorative border.
9
To test if the oil is ready, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is hot enough.
10
Carefully place the empanadas in the hot oil and fry them for about 3-4 minutes per side, until they are golden brown. Drain on paper towels to remove excess oil.
11
Serve whole over a bed of shredded green cabbage or cut in half, with Sarita's All Purpose Tomato Sauce on the side.
Nutrition Information
30g
Fat
40g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Central American Beef Empanadas?
They are savory pastries filled with ground beef, fragrant cilantro, and tender rice, enclosed in a masa harina dough and fried until crispy.
What is the main ingredient for the empanada dough?
The dough is primarily made from masa harina, mixed with paprika, chicken bouillon, and lard.
How is the beef filling prepared?
The ground beef is browned in a pan, drained of fat, and then mixed with cooked white rice and chopped cilantro.
What gives the masa dough its flavor?
The dough is seasoned with paprika, powdered chicken bouillon, and pepper.
What is the best way to incorporate lard into the masa?
Use a pastry blender or fork to cut the lard into the dry ingredients until the mixture resembles coarse crumbs.
How much water should be added to the masa harina?
The recipe calls for 2 cups of warm water, added gradually until the consistency is non-sticky and moldable.
How do I prevent the dough from sticking to my hands?
Rub a small amount of cooking oil onto your hands before handling the masa balls.
What is the recommended thickness for the empanada dough?
The dough should be flattened until it is approximately twice as thick as a standard tortilla.
How much filling should I put in each empanada?
Place about 2 tablespoons of the beef and rice mixture in the center of the flattened masa.
What shape should the empanadas be?
Fold the masa over the filling to create a traditional half-moon shape.
How do you seal the edges of the empanada?
Seal the edges with your fingers and then press them with a fork to create a decorative border.
How do I know if the frying oil is hot enough?
Drop a small piece of dough into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
How long do you fry the empanadas?
Fry them for about 3-4 minutes per side until they reach a golden brown color.
What is the best way to serve these empanadas?
Serve them whole or cut in half over a bed of shredded green cabbage with tomato sauce on the side.
What sauce pairs well with this recipe?
Sarita's All Purpose Tomato Sauce is recommended for a burst of flavor.
Does the recipe include rice?
Yes, 1/2 cup of cooked white rice is incorporated into the beef filling.
Why is it recommended to fry one empanada first?
Frying a test empanada helps ensure the masa thickness is correct before cooking the entire batch.
How many calories are in a serving of these empanadas?
Each serving contains approximately 500 calories.
What is the protein content of this dish?
These empanadas provide 24g of protein per serving.
What is the fat content per serving?
There are 30g of fat in each serving.
How many carbohydrates are in these beef empanadas?
A serving contains 40g of carbohydrates.
How much ground beef is required for the recipe?
You will need between 1.5 to 2 pounds of ground beef.
What kind of bouillon is used in the dough?
The recipe uses 2 1/2 tablespoons of powdered chicken bouillon.
How much oil is needed for frying?
Approximately 3 cups of oil are used for deep frying.
What type of masa is used?
The recipe specifies 3 cups of masa harina.
Is fresh cilantro used in the filling?
Yes, a few leaves of fresh chopped cilantro are added to the beef mixture.
Can I use a tortilla press for this recipe?
Yes, a tortilla press is recommended for flattening the masa balls.
How do I remove excess oil after frying?
Drain the fried empanadas on paper towels immediately after removing them from the oil.
What temperature should the water be for the dough?
Warm water should be used to ensure the masa harina incorporates properly.
How many ingredients are in this recipe total?
There are 11 distinct ingredients listed in the recipe.