Mexican-Style Picadillo Empanadas
Are you a fan of empanadas and Mexican flavors? Here are delicious Mexican-Style Picadillo Empanad as that are not only tasty, but easy to make at home with flaky, convenient GOYA® Empanada Dough-Puff Pastry for Baking. Just fill them with a fantastic picadillo of ground beef, potatoes, carrots, peppers, onions and olives, and serve with a tasty sauce made with GOYA® Tomato Sauce and GOYA® Chipotle Peppers in Adobo Sauce. Perfect for enjoying at any time.
More recipe inspirations:
Total Time
115m
Prep Time:60m
Yields:24 Empanadas
Ingredients
Empanadas:
1 tbsp.
1 lb.
ground beef
1
medium potato, peeled and diced (approx. 1 cup)
1
carrot, diced (approx. 1 cup)
1
red pepper, diced (approx. ¾ cup)
1
small onion, diced (approx. ½ cup)
2 tbsp.
GOYA® Minced Garlic, (or 3 cloves garlic, minced)
1 tsp.
½ tsp.
1 packet
GOYA® Powdered Beef Flavored Bouillon, mixed with 1 ½ cups water
½ cup
¼ cup
raisins (optional)
2 pkg.
(11.6 oz.)
1
egg, beaten
Salsa:
4
large plum tomatoes, diced (approx. 2 cups)
¼ cup
1
small onion, diced (approx. ½ cup)
2 tbsp.
GOYA® Minced Garlic, (or 3 cloves garlic, minced)
1 tbsp.
1
jalapeño pepper, seeded and minced
1
chipotle pepper, finely chopped + 1 tbsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce
3 tbsp.
finely chopped cilantro
Directions
Step 1
<p><strong>Empanadas:</strong> Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>Whisk egg with 1 tsp water; brush evenly over empanadas. Bake for 18 to 20 minutes or until pastry is golden and flaky.</p>
Step 7
<p><strong>Salsa:</strong> 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.</p>
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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Make-ahead Empanadas!
<p>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.</p>
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Mexican-Style Picadillo Empanadas
Prep Time: 60m
Total time: 115m
Yields: 24 Empanadas
<p>Are you a fan of empanadas and Mexican flavors? Here are delicious <em>Mexican-Style Picadillo Empanad</em> as that are not only tasty, but easy to make at home with flaky, convenient GOYA® <a href="https://www.goya.com/en/products/empanada-dough-puff-pastry-for-baking/">Empanada Dough-Puff Pastry for Baking</a>. Just fill them with a fantastic <em>picadillo</em> of ground beef, potatoes, carrots, peppers, onions and olives, and serve with a tasty sauce made with GOYA® <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a> and GOYA® <a href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/">Chipotle Peppers in Adobo Sauce</a>. Perfect for enjoying at any time.</p> <p>More recipe inspirations:</p> <p><a href="https://www.goya.com/en/recipes/argentinian-style-beef-empanadas/">Argentinean-Style Beef Empanadas</a></p> <p><a href="https://www.goya.com/en/recipes/chipotle-chicken-empanadas/">Chipotle Chicken Empanadas</a></p> <p><a href="https://www.goya.com/en/recipes/argentinian-style-chicken-empanadas/">Argentinean-Style Chicken Empanadas</a></p>
Ingredients
Empanadas:
1 tbsp.
1 lb.
ground beef
1
medium potato, peeled and diced (approx. 1 cup)
1
carrot, diced (approx. 1 cup)
1
red pepper, diced (approx. ¾ cup)
1
small onion, diced (approx. ½ cup)
2 tbsp.
GOYA® Minced Garlic, (or 3 cloves garlic, minced)
1 tsp.
½ tsp.
1 packet
GOYA® Powdered Beef Flavored Bouillon, mixed with 1 ½ cups water
½ cup
¼ cup
raisins (optional)
2 pkg. (11.6 oz.)
1
egg, beaten
Salsa:
4
large plum tomatoes, diced (approx. 2 cups)
¼ cup
1
small onion, diced (approx. ½ cup)
2 tbsp.
GOYA® Minced Garlic, (or 3 cloves garlic, minced)
1 tbsp.
1
jalapeño pepper, seeded and minced
1
chipotle pepper, finely chopped + 1 tbsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce
3 tbsp.
finely chopped cilantro
Directions
Step 1
<p><strong>Empanadas:</strong> Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>Whisk egg with 1 tsp water; brush evenly over empanadas. Bake for 18 to 20 minutes or until pastry is golden and flaky.</p>
Step 7
<p><strong>Salsa:</strong> 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.</p>
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