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- Level
- hard
- Prep Time
- 20 mins
- Total Time
- 1 h 30 m
- Serves
- 20
Ingredients
- 1
- medium Yukon Gold potato (6 oz), peeled and cut into ½-inch cubes, about 1 cup
- 1
- vine ripe tomato, grated (see tip)
- 1 tbsp
- Compliments Vegetable Oil
- lean ground beef
- 225 g
- 1
- small onion, finely chopped
- 1
- green onion, finely chopped
- ¾ tsp
- Compliments Paprika
- ¾ tsp
- Compliments Ground Cumin
- ¾ tsp
- salt
- Masa
- 2 cups
- yellow masarepa flour (see tip)
- 1 tsp
- salt
- Compliments Vegetable Oil
- 1 L
- Salsa
- 1 cup
- packed cilantro leaves and tender stems
- â…“ cup
- roughly chopped white or yellow onion
- 2
- green onions, roughly chopped
- 1
- small jalapeno, roughly chopped
- 1
- vine ripe tomato, grated chopped
- 3 tbsp
- freshly squeezed lime juice or red wine vinegar
- 3 tbsp
- water
- ½ tsp
- salt
Directions
Step 1
In a large bowl, combine masarepa and salt. Stir in 1 ½ cups warm water, stirring with your hands until a smooth dough. To test if the dough is workable, roll a small amount in your hand and press it flat, if it cracks add water 1 tbsp at a time until the dough no longer cracks. Cover.
Step 2
Place potatoes in a small saucepan and cover with cold water and 1 tsp salt. Bring to a boil; reduce heat and simmer until potatoes are tender, 9 to 10 minutes. Drain; transfer to a large bowl.
Step 3
In a large skillet, heat oil over medium-high heat. Add beef and cook, breaking up with a wooden spoon until no longer pink, 5 to 6 minutes. Add onion, paprika, cumin and pepper, and cook, stirring until the onion is softened, 2 to 3 minutes.
Step 4
Grate tomato in the large holes of a box grater; stir into the beef mixture along with juices and cook until the mixture is dry, about 4 minutes.
Step 5
Transfer the mixture to the potato bowl; using a fork, mash potatoes to the mixture. Let cool completely.
Step 6
Make the masa. Divide dough into 20 equal balls and cover with a damp kitchen towel. Cut a resealable freezer bag to make 2 squares. Working one ball at a time, place between plastic sheets; using a small pot or skillet, press into a 3 ½-inch circle.
Step 7
To make an empanada, fill 1 tbsp of the meat mixture in the centre, sealing at the top and sealing any cracks. Cover with another damp kitchen towel and repeat with remaining dough balls and filling.
Step 8
In a medium Dutch oven, add enough oil to come up 1-inch up side; heat over medium heat until deep-fryer thermometer reads 180°C (350°F). Fry empanadas, flipping a few times, until browned. Using a slotted spoon, transfer to a paper towel-lined rack set over a baking sheet. Repeat with remaining empanadas.
Step 9
Salsa: In a food processor, combine cilantro, onion, jalapeno, and pulse until finely chopped; scrape into a bowl. Grate tomato on the large hole of a box grater stopping with the skin; stir into the cilantro mixture. Stir in lime juice, water and salt. Serve with empanadas.
Tip
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