Get ready to embark on a mouthwatering culinary journey that will transport you straight to the vibrant streets of Latin America! These Spicy Beef Cheese Empanadas are not just a meal; they're a crispy, cheesy, flavor-packed experience that will have your family and friends begging for more. Imagine biting into a golden, perfectly fried pocket of tender spiced beef and melted cheese that delivers a punch of excitement in every single bite. Whether you're looking to impress at a dinner party or simply craving something extraordinary, these empanadas are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Latin American
Serves: 12 empanadas
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 cup shredded cheese
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Empanada dough
- Oil for frying
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Measure out the ground beef, shredded cheese, cumin, paprika, salt, and pepper.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Increase the heat to medium-high and add the ground beef to the skillet. Cook the beef, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.
- Once the beef is cooked, drain any excess fat from the skillet. Stir in the cumin, paprika, salt, and pepper. Mix well to ensure the spices are evenly distributed.
- Remove the skillet from heat and allow the beef mixture to cool slightly. Once cooled, stir in the shredded cheese until well combined.
- While the filling is cooling, prepare the empanada dough according to package instructions if using store-bought, or roll out your homemade dough on a floured surface to about 1/8 inch thickness.
- Using a round cutter or a small plate, cut out circles from the dough, approximately 4-5 inches in diameter.
- Place a generous tablespoon of the beef and cheese filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch.
- Heat oil in a deep skillet or frying pan over medium heat. The oil should be hot enough that a small piece of dough sizzles when dropped in.
- Carefully place the empanadas in the hot oil, frying in batches to avoid overcrowding. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, remove the empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Allow the empanadas to cool slightly before serving. Enjoy them warm, optionally with a side of salsa or your favorite dipping sauce.
Tips
- Keep your dough cold: Chilled dough is easier to work with and creates a flakier crust.
- Don't overfill: Too much filling can make sealing difficult and cause leaks during frying.
- Seal edges thoroughly: Use a fork to crimp edges or practice a traditional fold to prevent filling from escaping.
- Oil temperature matters: Maintain oil at 350-375°F for perfect golden-brown empanadas. Use a thermometer if possible.
- Batch fry carefully: Don't overcrowd the pan to ensure even cooking and crispy exteriors.
- Make ahead tip: You can prepare and freeze uncooked empanadas for up to a month, making meal prep a breeze!
- Experiment with dipping sauces: Try chimichurri, salsa verde, or a spicy aioli to elevate your empanada experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
