Ingredients: |
Ingredients: Wonton Wrappers or Pie Crust cut into circles.
Empanada Filling:
2 Tbsp. olive oil
1 lb ground beef
1 Tbsp garlic salt
2 Tbsp tomato paste
2 Tbsp vinegar
2 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 tsp seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 med onion, chopped
Oil or shortening for frying.
Aioli Dip:
1 cup mayonnaise
1 Tbsp Adobo sauce
Juice of 1/2 lime
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Directions: |
Directions:In a large nonstick skillet, heat 1 Tbsp olive oil over medium heat.
Add the ground beef and garlic salt and cook unitl the beef is cooked completely. Drain the grease and set the beef aside.
In the same pan heat the remaining 1 Tbsp. olive oil.
Add the tomato paste, vinegar, cumin, chilli powder, oregano, seasoned salt, garlic, peppers and onions.
Cook until softened 8 to 10 minutes.
Add the beef and let them love each other over lo heat for about 5 minutes.
The mixture should be moist but not dripping wet.
Now you can fill the wrapper.
If you are using small wonton, put 1 tsp. filling in the center. Go around edges with water. Fold across diagionally. Use a fork and go around edges.
If using pie crust, depending on how large a circle you made put some filling in the center of the circle.
Fold the pastry over and use a fork around the cut edges to seal in the filling.
You can refrigerate the uncooked empanades for up to 3 hours, before cooking.
Heat the oil in deep fryer to 350* F. Fry the empanadas until golden brown, abou 6 minutes.
For aioli dip: Mix together 3 ingredients. The flavor enhances if it sits in the refrigerator. |
This recipe for Empanadas is from