Mama's empanadas are just one of everyone's absolute favorites of mine. I kid you not the minute I even have the thought in my head to make these it's like an alarm goes off in everyone's heads. My son's friend's whom we haven't seen in about a month will literally pop up. With seven kid's and the love they have for these I promise you there's no way out the kitchen without making at least sixty empanadas to satisfy the tummy's of them and those who pop up out of nowhere.
Not only are these a year round favorite, every year when the holiday's come around I make them as gift's. Nobody is denying good food. I also advertise these as well as my coquito and pasteles and let me tell you they are a hit every year. I don't really make all these items year round as you may know these are more a seasonal food in some areas. The fact is though I have had to do some batches for return clients because they love them so much they request it year round. Gotta keep them happy.
What is an empanada?
a Spanish or Latin American pastry turnover filled with a variety of savory ingredients and baked or fried.
So, What's the big secret you might ask? Let's get into the recipe.
Firstly as a hispanic my first ingredient is my homemade sofrito
YOU WILL NEED:
2 LBS. Ground Beef
2 Packs of Discos
1 Green Pepper
1 Yellow Pepper
1 Yellow Onion
3 Pieces of Green Onion
A half Bush Of Cilantro (chopped)
1 TBS Adobo
1 TBS Complete Seasoning
1 Tbsp Garlic Powder
3 Pieces of fresh garlic (minced)
2 Packs of sazon
Dash of Pepper
Frying pan with oil or deep fryer! I prefer the deep fryer!
Let's Turn Up the Heat!
In your pan sizzle some sofrito on low. Then throw in your peppers, onions , cilantro along with your ground beef.
Let everything begin to cook and mix your beef and veggies real good.
Once the beef is just about done drain out the grease and add your seasonings, and let the beef finish cooking.
Spread out your discos and add your shredded cheese to each disco.
Let your beef cool down just a bit and fill your discos.
Fold your discos over and with a fork press the edges together to seal the beef and cheese.
We don't want empty discos when you put them in to fry and everything falls out.
Serve these bad boys with a side of hot sauce and enjoy.
Not ready to enjoy your empanadas just yet?
No worries. Get an aluminum pan and some wax paper.
After your you seal each empanada you can put them in the aluminum pan on wax paper and be sure to put a piece of wax paper in between each one or their gonna stick together. Store them in the freezer and pull them out when your ready.
Let the empanadas thaw out naturally. Do not microwave them to thaw them out so be sure to take them out early.