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 economically and the best thing is that the taste is delicious, you wait to cook this recipe and pamper your whole family.
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5 portions
  • 500 grams corn 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 lemon, juice
  • 1 plastic bag, about 20 cm


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.
Take a casserole with the meat already mixed with the errand and vinegar to the fire, add the water until it covers the meat. Let cook over medium heat for 20 minutes, the water should be almost evaporated. Turn off the fire. Let it cool.
While the filling is cooking, we prepare the pico de gallo to accompany our empanadas. It is very simple. Cut the onion and the disinfected tomatoes in squares. Add the lemon juice and salt to taste. Reservation.
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 only need to add water until you get the desired consistency) Knead 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 tortilla sheets.
Take a small portion of the dough, form a small ball and place it on the base of the tortilla machine, on top of the plastic sheet; Cover with the other plastic sheet and flatten to form an omelette 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 too thick but not too thin so they do not break when you put the filling.
In the center of the tortilla that you just made, place one or two tablespoons of the warm stuffing, according to the size of the tortilla made. Fold the tortilla in half, joining the edges to form the empanada.
In a pan 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 necessary to finish frying all the empanadas.
When the oil is hot enough, fry the empanadas two or three at a time, depending on the size of your pan. Wait about 5 minutes and turn to fry 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 paper napkins to absorb the excess oil.
Serves warm with the pico de gallo. Accompany them with your favorite drink to Enjoy!


Serve them alone and place the pico de gallo separately so that each diner is served to taste. This is to prevent them from being broken by the juice of the pico de gallo if they are not eaten instantly. By having red and white colors, they can be served in some celebration


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 pepper to pico de gallo. You can vary the filling with another stew of your choice, although here it is customary. The size of the empanadas may be small for botanear but may be larger to serve as an entree before the main course or for a breakfast.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, 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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