Mexican-Style Picadillo Empanadas

Mexican-Style Picadillo Empanadas
Mexican-Style Picadillo Empanadas

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Prep time

1h

Total time

1h 55m

Yields

24

Empanadas

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  • About this Recipe
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  • Ingredients
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Ingredients

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Empanadas:

1 lb.

ground beef

1

medium potato, peeled and diced (approx. 1 cup)

1

carrot, diced (approx. 1 cup)

1

red pepper, diced (approx. 3/4 cup)

1

small onion, diced (approx. 1/2 cup)

2 tbsp.

GOYA® Minced Garlic (or 3 cloves garlic, minced)

1 packet

GOYA® Powdered Beef Flavored Beef Bouillon mixed with 1 1/2 cups water

¼ cup

raisins (optional)

1

egg, beaten

Salsa:

4

large plum tomatoes, diced (approx. 2 cups)

1

small onion, diced (approx. 1/2 cup)

2 tbsp.

GOYA® Minced Garlic (or 3 cloves garlic, minced)

1

jalapeño pepper, seeded and minced

1

chipotle pepper, finely chopped + 1 tbsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce (approx. 1 1/2 tbsp chopped peppers)

3 tbsp.

finely chopped cilantro

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Directions

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Step 1

Empanadas: Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.

Step 2

Heat oil in large skillet set over medium heat; cook ground beef, breaking up with wooden spoon, for 8 to 10 minutes or until evenly browned. Drain excess fat.

Step 3

Add potato, carrot, red pepper, onion, garlic, cumin, oregano, and Adobo to skillet; cook for 5 to 8 minutes or until onions are softened and mixture is very fragrant.

Step 4

Add beef broth, scraping up any browned bits from bottom of pan. Simmer for 5 to 8 minutes or until mixture is slightly thickened and potatoes are just tender. Stir in tomato sauce, olives, and raisins (if using); simmer for 3 to 5 minutes or until mixture is thickened.

Step 5

Divide beef mixture evenly among Empanada Dough-Puff Pastry for Baking. Using egg wash or water, moisten edges and fold over to seal. To make braided edges, fold over one corner to make small triangle; continue folding edges to make triangles along the seal. Once you reach the end, fold over the final end; press to seal edges. Transfer to prepared baking sheet.

Step 6

Whisk egg with 1 tsp water; brush evenly over empanadas. Bake for 18 to 20 minutes or until pastry is golden and flaky.

Step 7

Salsa: Meanwhile, stir together tomatoes, tomato sauce, onion, garlic, lime juice, jalapeño, Chipotle Pepper with Adobo Sauce, and Adobo. Stir in cilantro. Serve with Empanadas for dipping.

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Tip by La Cocina Goya

Make-ahead Empanadas!

For make-ahead, assemble and freeze unbaked empanadas in single layer on baking sheet until firm. Transfer to an airtight container; freeze for up to three months. Bake from frozen.

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Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Over 60

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