Silvia Ruth

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Recipe of Ground Beef Empanadas with Pico de Gallo

Ground Beef Empanadas with Pico de Gallo

20 mins
45 mins
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This recipe is very traditional, you have to prepare it very quickly and cheaply and the best thing is that the taste is delicious, what are you waiting for to cook this recipe and pamper your whole family.
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5 portions
  • 500 grams masa dough, prepared
  • 250 grams ground beef, By porc
  • 1/2 cubes beef broth
  • 1 teaspoon vinegar
  • salt, to taste
  • 1 cup water
  • 3 tomatoes, medium
  • 1/4 white onions, big
  • 1 lime, juice


Dissolve the cube in the teaspoon of vinegar and incorporate already dissolved with the ground meat to give it flavor. Add salt to taste. Mix well.
Bring a saucepan with the meat already mixed with the recado and vinegar to the fire, add the water to cover the meat. Let cook over medium heat for 20 minutes, the water should already be practically evaporated. Put out the fire. Let it cool.
While the filling is cooking, we will prepare the pico de gallo to accompany our empanadas. It is very simple. Dice the onion and the sanitized tomatoes. Add the lemon juice and salt to taste. Booking.
We can start the empanadas. Take the dough and add salt to taste. Here I get it ready in the tortilleria, but if you only get the corn flour, prepare it according to the instructions (usually you just need to add water until you get the desired consistency) Knead it a little to distribute the salt.
Take the plastic bag and cut it with a knife or scissors on all the joined edges, until it is completely separated into two sheets. Place one on the base of the tortilla maker and reserve the other to place on top of the dough ball (next step). This is so that the dough does not adhere to the plates of the tortilla maker.
Take a small portion of the dough, form a small ball and place it in the base of the tortilla machine, on top of the plastic sheet; cover with the other plastic sheet and flatten to form a tortilla of the size you want. If it is too small or too thick, undo it and increase or decrease the mass of the ball before flattening it again. They should not be very thick but not very thin either so that they do not break when you put 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 frying pan, pour two thirds of the Oleic Oil and wait until it is hot enough to fry. You will add the rest of the oil as necessary to finish frying all the empanadas.
When the oil is hot enough, fry the patties two or three at a time, depending on the size of your skillet. Wait about 5 minutes and turn to fry them on both sides. Fry 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 colander with some paper napkins to absorb the excess oil.
Serve warm accompanied with the pico de gallo. Accompany them with your favorite drink to Enjoy!


Serve them on their own and place the pico de gallo aside so that each guest can serve themselves to taste. This is to prevent them from being broken by the juice of the pico de gallo if they are not eaten instantly. As they have red and white colors, they can be served in any celebration m


If you want them to be more golden, add a tablespoon of wheat flour to the dough. If you like spicy, you can add finely chopped habanero peppers to the pico de gallo. You can vary the filling with another stew of your choice, although this is customary here. The size of the empanadas can be small for snacking but they can be larger to serve as a starter before the main course or for breakfast.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
Total lipid (fat)
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Provided by USDA
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Ratings (1)
Loremor Moreno
06/06/2020 23:29:54
salio muy buena, rápido y sencilla

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