Delicious Beef and Potato Empanadas Recipe
Are you tired of making the same boring meals every day? Or maybe you’re craving authentic Latin American cuisine, but don’t have the time or resources to go out and eat? Then look no further than this mouthwatering beef and potato empanada recipe with salsa picante. As a chef specializing in Brazilian and American cuisine, I can promise that this recipe is not only delicious, but also easy to make in your own kitchen.
Empanadas are a staple in Latin American cuisine and come in various flavors, sizes and shapes. They’re essentially stuffed pastries that can be eaten as a meal or snack, making them a versatile option for any time of day. This particular recipe combines savory ground beef with diced potatoes, onions, garlic and peppers for a flavorful filling that’s sure to satisfy. And the addition of the spicy salsa picante takes these empanadas to the next level.
But don’t let the thought of making homemade empanadas intimidate you. With just a handful of ingredients and little bit of patience, you’ll be able to create empanadas that rival those from your favorite restaurant. So why settle for mediocrity when you can become a culinary master of Colombian beef and potato empanadas? Trust me, your taste buds will thank you.
Why You’ll Love This Recipe
Are you looking for a savory and satisfying dish that will leave your taste buds dancing with delight? Look no further than this recipe for delicious Beef and Potato Empanadas with Salsa Picante!
One of the reasons why you’ll love this recipe is its versatility. Whether you’re cooking it up as a family weeknight dinner, or as an impressive appetizer for a party, these empanadas are sure to please any crowd.
Additionally, this recipe uses simple, affordable ingredients that you may already have in your pantry or fridge, such as ground beef, potatoes, cilantro, and onions. You won’t have to break the bank to whip up these tasty treats!
But don’t let the simplicity fool you – the flavor profile of these empanadas packs a punch. The combination of savory beef, tender potatoes, and aromatic spices like sazon goya with coriander and annatto and adobo seasoning create a symphony of flavors in each bite. Not to mention the salsa picante adds an extra kick of heat that will leave your taste buds singing!
And if you’re looking for a healthier twist, don’t be afraid to switch things up by using sweet potato, pork or opting for air fryer beef empanadas. With multiple variations on this timeless recipe, there’s sure to be an option that suits your tastes and dietary needs.
So why wait? Try out these Beef and Potato Empanadas with Salsa Picante today – once you take that first delectable bite, you’ll be hooked.
Ingredient List
- Ground Beef: 1 pound
- Potatoes: 2 medium sized, peeled and diced into small cubes.
- White Onion: 1 large, finely chopped.
- Garlic: 3 cloves, minced.
- Green Bell Pepper: 1 medium sized, seeded and chopped.
- Tomatoes: 3 large, diced.
- Fresh Cilantro: 1/4 cup, finely chopped.
- Adobo Seasoning: 2 teaspoons.
- Sazón Goya with Coriander and Annatto: 1 pack
- Pepper: a pinch
- Salt: as per taste
Ingredients for Salsa Picante
- Limes Juice: from 2 limes
- White Onion: 1 large white onion, finely chopped.
- Tomatoes: 3 large tomatoes, diced
- Fresh Cilantro: 1/4 cup fresh cilantro, chopped
- Green Bell Pepper: 1/2 cup finely chopped green bell pepper
- Hot Sauce: to taste
Note: This recipe makes approximately 8 empanadas serving size. Adjust the quantity of ingredients accordingly if you want to make more or less
The Recipe How-To
Filling:
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I start by peeling 4 medium-sized potatoes and cutting them into small cubes. Then, chop a large white onion finely and mince 2 cloves of garlic.
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In a skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, add the chopped onion and garlic, sautéing until golden brown.
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Add 1 pound of ground hamburger meat, salt, and pepper to taste into the skillet. Mix well and cook for 5-7 minutes or until the meat is browned.
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After the meat is cooked through, add the diced potatoes to the skillet along with 1 tablespoon of adobo seasoning and 1 packet of Sazon Goya with coriander and annatto. Mix everything well, cover the skillet, and cook for about 15 minutes or until the potatoes are tender.
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Take off heat and let cool for a few minutes while you prepare the dough.
Dough:
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In a large mixing bowl, mix together 2 cups of white cornmeal, 1 teaspoon of salt, and enough warm water (about 2 cups) to make a smooth dough.
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Divide the dough into small balls (about golf-ball size), and use your hands to form each ball into flat round discs (about 1/4 inch thick).
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Put a spoonful of filling mixture in the center of each disc.
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Fold one end over to meet the other end creating half moon-shaped pockets.
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Seal edges with your fingers by pinching them tight or using a fork on borders.
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Repeat until all dough has been used up.
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Place formed empanadas onto a baking sheet sprayed with nonstick cooking spray.
Cooking:
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Preheat the oven to 350°F*
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Once preheated, place empanadas into the oven and bake for 20-25 minutes or until golden brown.
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While baking, start making the salsa picante by squeezing juice of two limes over a small bowl of diced tomatoes, finely chopped green bell pepper, and chopped fresh cilantro. Add a pinch of salt to taste.
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Once golden brown, take out the empanadas and let cool for 5 minutes.
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Serve warm with salsa picante on top.
Enjoy your delicious homemade beef and potato empanadas with salsa picante!
Substitutions and Variations
Substitutions and variations can breathe new life into an old recipe, especially if you’re trying to put a new spin on a classic. The Beef and Potato Empanadas with Salsa Picante Recipe is a versatile dish that invites experimentation, so why not give it a try?
If you’re looking to switch things up, consider substituting ingredients or turning up the heat. For instance, you could switch out the beef for shredded pork or chicken for a fully loaded protein punch. For vegetarians or those looking to cut down their meat intake, you could use diced tofu crumbles or mushrooms.
If you’re concerned with the recipe’s salt levels, consider using low-sodium versions of sazon goya with coriander and annatto, adobo seasoning or beef broth. You can also add your optional spices such as chili powder or cumin for more flavor without adding too much salt.
Sweet potatoes are an excellent option if you’re looking for a healthier twist on classic empanadas; substitute them in for some of the regular potatoes to keep the sweetness while still maintaining the traditional flavor profile. You can also consider using puff pastry instead of pie crust to enhance the empanadas’ flakiness.
If you prefer spicy foods, kick things up a notch by adding extra hot sauce or jalapenos to your Salsa Picante for an extra punch of heat.
At the end of the day, don’t be afraid to experiment and make this recipe truly your own. These tasty empanadas are sure to impress any guest that comes over and make an excellent meal for lunch or dinner.
Serving and Pairing
When it comes to serving and pairing these beef and potato empanadas with salsa picante, the possibilities are endless! These savory, crunchy bites are perfect as a tasty snack for game day or as an appetizer for your next gathering with friends and family.
For a delectable and easy meal, serve these empanadas alongside a fresh green salad drizzled with some olive oil and lime juice. Alternatively, you can enjoy them with a side of Mexican rice or black beans to create a complete and satisfying meal that will leave you feeling full and happy.
If you’re feeling adventurous, try pairing these beef and potato empanadas with a refreshing margarita or a cold cerveza. The tangy flavor of the salsa picante complements the refreshing taste of your favorite drink perfectly.
Finally, don’t forget about dessert! Why not round off your meal with some delicious churros or a sweet fruit salad? No matter how you choose to pair these beef and potato empanadas, one thing is for sure: they will be a hit with everyone at the table.
Make-Ahead, Storing and Reheating
As a busy chef, I understand the importance of having meals that can be made ahead of time and reheated for a quick and easy meal. The good news is that these beef and potato empanadas with salsa picante can easily be made ahead of time.
To make-ahead, prepare the empanadas up until the point of baking them. You can store them in the refrigerator for up to 2 days or freeze them for up to 3 months. When ready to eat, simply bake them in the oven at 375°F for 15-20 minutes if refrigerated or 30-35 minutes if frozen.
If you have leftover empanadas, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 375°F for 5-10 minutes until heated through.
Another way to enjoy these empanadas as leftovers is by air frying them. Simply preheat your air fryer to 370°F and add in the empanadas for about 5-7 minutes until crispy and heated through.
These empanadas also pair well with sour cream or your favorite dipping sauce. So go ahead and make a big batch of these delicious beef and potato empanadas with salsa picante and enjoy them throughout the week!
Tips for Perfect Results
To achieve the perfect results with beef and potato empanadas, there are a few tips I highly recommend. First, make sure to properly season the filling with sazon goya with coriander and annatto, adobo seasoning, salt, and pepper according to your taste. Additionally, mix the ingredients well to ensure that every filling bite is flavorful.
When making the dough for the empanadas, use white cornmeal and water in equal proportions. Remember to knead the dough well until elastic and smooth. Refrigerate it for at least 30 minutes before proceeding with shaping the empanadas.
When assembling the empanadas, it’s crucial not to overstuff them with filling. Overfilling leads to leaky and soggy empanadas. Instead, use two tablespoons of filling for each empanada.
To get a beautifully golden-brown crust on your empanadas after baking or frying them, brush their surface with a mixture of egg yolk and water before baking or air frying them.
If you prefer crispy empanadas, bake them in an air fryer instead of using oil. The air fryer produces crispy pastry without risking drying out the filling.
For variations on this recipe, you can substitute beef for pork, chicken, or a vegetarian option like sweet potato. You can also change up the dipping sauce or add cheese to make cheese empanadas.
I hope these tips will help make your beef and potato empanadas delicious and memorable!
Bottom Line
In conclusion, beef and potato empanadas with salsa picante recipe is a must-try for all food enthusiasts out there. It is easy to make, versatile, and satisfying to the taste buds. Whether you’re hosting a party or just looking for a quick and hearty snack, this recipe will not disappoint.
With all the options for substitutions and variations, you can take this dish to the next level and make it your own. Also, the recipe can be easily stored and reheated for later consumption.
In addition, these meat-filled pastries are very significant in Latin American diets since they represent a substantial source of energy for hard-working people.
So, if you want to try a delicious meal that’s easy to prepare and will leave your stomach full and satisfied, give this beef and potato empanadas with salsa picante recipe a try. Your friends and family will thank you for it!
Beef and Potato Empanadas With Salsa Picante Recipe
Ingredients
For the Salsa Picante
- 1 large white onion, finely chopped
- 3 large tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup finely chopped green bell pepper
- 1 -2 jalapeno pepper, finely chopped (depending on how hot you want it)
- 2 limes, juice of
- 1 teaspoon olive oil
- salt, to taste
- pepper, to taste
For the filling
- 1/2 lb hamburger meat
- 1 teaspoon minced garlic
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and cut into 1/2 inch cubes
- 1 teaspoon salt
- 2 teaspoons goya adobo seasoning, with comino (seasoning mix made by Goya)
- 1 (2 g) package goya sazon goya with coriander and annatto (another Goya mix)
- water
For the Dough
- 2 cups pre-cooked white cornmeal (I use the brand P.A.N.)
- 2 1/2 cups water
- 1 teaspoon salt
- vegetable oil
Instructions
- To Prepare the Salsa Picante.
- Prepare the day before you plan to make the empanadas.
- In a medium sized container with a lid, mix all ingredients for the salsa picante.
- Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
- Keep refrigerated until ready to serve.
- To Prepare the Filling.
- In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
- In a large pot, combine the browned meat mixture with the remaining filling ingredients.
- Cover mixture with 1/2 inch of water and bring to boil.
- Let boil for one minute, then cover and turn heat to low.
- Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
- If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
- When the filling is ready, turn off heat and allow to cool to room temperature.
- To Prepare the Dough:
- While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
- Knead until smooth and form.
- When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
- Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
- In the center of each circle, place approximately 2 Tbsp of filling.
- (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
- Fold the dough in half, so it covers the filling.
- Pinch the edges together.
- If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
- Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
- Serve with Salsa Picante.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.