Growing up Arturo’s mom made empanadas as a dessert course. Traditional New Mexican empanada would be filled with minced meat or sweet meat, and sometimes fruit. However, this gringa is not sure about sweet meat, so Arturo made me a savory version! And they are DELICIOUS…let me tell you!!!
We hope you enjoy them as much as we do! We served these as an appetizer, with our Go-to- Salsa, homemade guacamole and a little sour cream. However, you could easily make them the main course by cooking up a couple of extra per person and serve with rice and beans! Enjoy!
Beef Empanadas
Dough
1 package of yeast (2 ¼ tsp)
1 1/2 cups of water or milk, warmed to 110 degrees
1 tsp salt
2 tbsp. sugar
3 tbsp. Lard
5 cups Flour
Heat your milk to 110 degrees. Dissolve the sugar and yeast into the warm milk and let it bloom.
Place the flour in a bowl, work in lard, add the salt.
Then add the milk, mixture.
Work in the milk, kneading until combined. Set aside to rest while you prepare the filling.
Note: The dough will be dryer than tortilla dough and there is no need to let this dough rise.
Filling
1 small onion, diced
2 garlic cloves, minced
1 lbs. ground beef
1 tsp oregano
1 tsp turmeric
1 tsp cumin
2 tbsp. flour
1-2 tbsp. chili powder
1 cup of water
Brown the ground beef to your hot skillet.
Once browned, add the onions and garlic and cook until the onions are translucent.
Then season with oregano, turmeric, cumin, chili powder and flour. Salt to taste. Cook for 3-4 minutes to brown the flour and toast the spices.
Then add the water stir to combine until thickened. 
Then melt cheese in meat filling.
Remove from the heat and allow to cool slightly.
To make the empanadas, first roll out a golf ball size piece of dough until its about 8 inches across.
Place 1 ½ tablespoons of the filling in the middle of the rolled-out dough and fold over dough.
Next crimp the edges together and work out any air pockets as you go.
Be sure to pinch the dough together very well, to prevent the filling coming out while frying.
Fry in 350-degree oil until golden brown.
Beef Empanadas
Ingredients
Dough
- 1 package yeast 2 1/4 tsp
- 1 1/2 cups water or milk warmed to 110 degrees
- 1 tsp salt
- 3 tbsp. lard
- 5 cups flour
Beef Filling
- 1 small onion diced
- 2 garlic cloves minced
- 1 lb ground beef
- 1 tsp oregano
- 1 tsp turmeric
- 1 tsp cumin
- 1-2 tbsp. chili powder
- 1 cup water
Instructions
Dough
- Heat your milk to 110 degrees.
- Dissolve the sugar and yeast into the warm milk and let it bloom.
- Place the flour in bowl, work in lard, add the salt. Then add the milk, mixture.
- Work in the milk, kneading until combined.
- Set aside to rest while you prepare the filling.
Beef Filling
- Brown the ground beef to your hot skillet.
- Once browned, add the onions and garlic and cook until the onions are translucent.
- Then season with oregano, turmeric, cumin, chili powder and flour.
- Salt to taste.
- Cook for 3-4 minutes to brown the flour and toast the spices.
- Then add the water stir to combine until thickened.
- Then melt cheese in meat filling. Remove from the heat and allow to cool slightly.
Empanadas
- First roll out a golf ball size piece of dough until its about 8 inches across.
- Place 1 ½ tablespoons of the filling in the middle of the rolled-out dough and fold over dough.
- Next crimp the edges together and work out any air pockets as you go.
- Be sure to pinch the dough together very well, to prevent the filling coming out while frying.
- Fry in 350-degree oil until golden brown.
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