This recipe is very traditional, you have to prepare it as it is quick and economical, and the best part is that the flavor is delicious. What are you waiting for to cook this recipe and treat your whole family?
Dissolve the cube in the teaspoon of vinegar and incorporate it dissolved with the ground beef to give it flavor. Add salt to taste. Mix well.
Place a pot with the meat already mixed with the sauce and vinegar over the heat, add water until it covers the meat. Let it cook over medium heat for 20 minutes; the water should be almost evaporated. Turn off the heat. Let it cool.
While the filling is cooking, let's prepare the pico de gallo to accompany our empanadas. It’s very simple. Chop the onion and disinfected tomatoes into small cubes. Add lime juice and salt to taste. Set aside.
We can start with the empanadas. Take the dough and add salt to taste. Here I get it ready at the tortilla shop, but if you only find corn flour, prepare it according to the instructions (generally, you just need to add water until you achieve the desired consistency). Knead it a bit to distribute the salt.
Take the plastic bag and cut it with a knife or scissors along all the joined edges until it is completely separated into two sheets. Place one on the base of the tortilla press and set the other aside to place on top of the dough ball (next step). This is to prevent the dough from sticking to the plates of the tortilla press.
Take a small portion of the dough, form a small ball and place it at the base of the tortilla maker, on top of the plastic sheet; cover with the other plastic sheet and flatten to form a tortilla of your desired size. If it is too small or too thick, undo it and add or decrease the dough from the ball before flattening it again. They should not be too thick but also not too thin so they don't break when you add the filling.
In the center of the tortilla you just made, place one or two tablespoons of the warm filling, according to the size of the tortilla made. Fold the tortilla in half, joining the edges to form the empanada.
In a skillet, pour two-thirds of the Oleic Oil and wait until it is hot enough to fry. The rest of the oil will be added as needed to finish frying all the empanadas.
When the oil is quite hot, fry the empanadas two or three at a time, depending on the size of your skillet. Wait about 5 minutes and flip them to fry on both sides. Fry for a few more minutes to cook that side before removing them. Do the same until all the empanadas are finished. Once fried, place them in a strainer with some paper towels to absorb excess oil.
Serve warm accompanied with pico de gallo. Pair them with your favorite drink and enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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