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2. Prepare the Filling: In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes.
These empanadas are filled with garlic, ground beef, potatoes, olives and veggies. Get the recipe: Beef and Potato Empanadas Related: 9 Easy Latin Recipes to Transform Your Thanksgiving Leftovers
Learn how to make beef empanadas, from cooking the filling to crimping the dough, with one of our favorite beef empanada recipes. The post How to Make Beef Empanadas appeared first on Taste of Home.
Inside of a salteña, featuring its sweet, mildly spicy sauce. A salteña is a Bolivian type of baked empanada. Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins, potatoes and sometimes egg.
1. Make the Dough: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal.
For each empanada, place 2 tablespoons chicken mixture in the center of each round. Pinch the edges together to seal and place on 2 baking sheets. Bake for 20 minutes or until the empanadas are golden brown. Easy Substitution: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
View Recipe. While not traditional, these protein-rich brown rice bowls take inspiration from Korean bibimbap, with a mix of sweet and spicy ground beef and sliced veggies topped with a fried egg.
Philippine fried empanadas, with ground beef, potatoes, carrots, cheese, and raisins in a thin, crisp crust. Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (picadillo-style), [37] in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type.