HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS
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Today I’m going to be sharing with you how to make the best flaky beef empanadas seriously super delicious! The dough is just perfect and the ground beef is so flavorful, hope you enjoy it just as much as we do!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Don’t want to fry them? No problem, brush each empanada with olive oil and bake for 20-22 minutes at 400 degrees
Refrigerate for at least one hour
Ingredients: 20-22 empanadas
Empanada dough
3 3/4 c AP flour
12 tbsp cold butter
1 tbsp sugar
Salt I’m using 1 1/2 tsp
Ground Beef Stuffing:
2 lbs lean ground beef
2 small bell peppers (chopped)
1 Anaheim pepper (chopped)
1 small onion (chopped)
4 minced garlic cloves
2 tsp Mexican oregano
2 tsp thyme
2 tsp parsley
2 tsp basil
2 tsp paprika
1-2 tsp crushed red pepper
1 tsp garlic powder
1 tsp black pepper
Salt I’m using 2 tsp
???? your favorite melting cheese, I’m using medium cheddar, Monterey Jack and Oaxaca cheese
1 serving of love ????
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How to make Ground Beef Empanadas | Views Recipe
How to make Ground Beef Empanadas
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Ingredients:
Maseca or Fresh Masa for tortillas
Egg
Ground Beef
Potatoes
Tomato
White Onion
Poblano
Cilantro
Tomato Sauce
Garlic Powder
Onion Powder
Turmeric
Salt
Garlic
Mexican Oregano
Corn Starch
Chicken Bullion
Water
Veg Oil
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Empanadas Colombianas
I had so much fun making these...They came out so well....YUM
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There are many steps to this recipe...But totally worth it....Below are the links that I used to make this recipe....
Links:
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Recipe:
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#Empanada #YUM
How to make Venezuelan Empanadas
Venezuelan Empanadas are fried corn flour patties stuffed with different fillings such as cheese, ham, beans, pulled steak, chicken or fish.
Families on the east coast of Venezuela started selling empanadas to tourists from their front porches shortly after they were introduced to the country in XVI. This practice made them a popular street vendor food across the country. Front-porch empanadas are still found today, and it is also very common for empanada-makers to send their children to sell empanadas at the beach or on the street. These young ambulant sellers can be heard from a mile away as they advertise their product off the top of their lungs:
“Eeeeempanadas!! Eeeeeempanadas!!”
Probably the most famous empanadas in Venezuela are found at Conejeros bazaar on Margarita Island. This busy flea market is buzzing with both locals and tourists looking to snatch a good deal and grab a bite of local fare. The empanaderas set up shop early in the morning and start the daily cook-off, each one certain that they have the best empanadas in town. Fish empanadas, made with a small shark called Cazon, is the top selling kind on the island.
This and other recipes on Criollo: A Taste of Venezuela cookbook, available on softcover and hardcover at criollocookbook.com.
Recipe
2 cups of water, or as needed
2 cups corn flour, or as needed
1 tbsp wheat our
1 tbsp sugar
A pinch of salt
Any filling such as cheese, ham, chicken salad, pulled steak, fish or black beans. Many of the dishes on the Criollo cookbook can be used as a filling for empanadas!
- Mix water, sugar and salt together and slowly add ours while mixing with your fingers. Adjust the amount of corn flour until you get should get a soft dough.
- Let rest for about 5 minutes then knead again. Divide in egg-sized balls.
- Heat up about 4 cups of vegetable oil in a pan or deep fryer on medium high until a wooden spoon bubbles in it. The oil should never smoke or else it will burn the empanadas.
- Flatten a ball of dough on a piece of plastic wrap. Make sure to wet your hands in water whenever handling the dough to prevent cracks.
- Put two spoonful of filling in the middle of the dough and use the plastic to fold it in half, giving the empanada its iconic half-moon shape.
- Seal edges by pressing down with your fingers, using either a bowl or a fork.
- Slide into hot oil and fry for about 5 minutes on each side or until golden brown
- Place on a strainer over paper towel and let cool for five minutes before serving.
Purchase Criollo: A Taste of Venezuela cookbook at criollocookbook.com
Check out Tutto Pasta's EmpanadaFest! This March 19th at 240 Sparks Street, Ottawa, ON.
Goya Recipes - Colombian Beef and Pork Empanadas
These typical Colombian-style empanadas are tasty turnovers made with savory yellow corn dough stuffed with seasoned pork and beef mixed with cooked potatoes. The meat filling is typically made with cooked and shredded beef and pork, but here, we use ground meat to cut down in cooking time with similar tasty results. Served at social gatherings, family parties and celebrations throughout the year, these Colombian Beef and Pork Empanadas are the perfect tasty, hand-held party food. Serve with lime wedges and a ají picante.
View Recipe:
Ingredients
For the filling:
2 medium russet potatoes, (about 1 lb.), peeled and diced
1 packet GOYA® Chicken Flavored Bouillon
1 tbsp. GOYA® Extra Virgin Olive Oil
¼ onion, finely chopped (about ⅓ cup)
¼ red bell pepper, finely chopped (about ¼ cup)
2 scallions, finely chopped (about ¼ cup)
2 tbsp. finely chopped fresh cilantro
½ tsp. GOYA® Minced Garlic, or 1clove garlic, finely chopped
1 medium tomato, finely chopped (about ½ cup)
¼ lb. ground beef
¼ lb. ground pork
1 packet Sazón GOYA® with Coriander and Annatto
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
For the dough
2 cups GOYA® Masarepa - Pre-Cooked Yellow Corn Meal
2¾ cups lukewarm water
1 tbsp. plus 1 tsp. GOYA® Vegetable, Corn or Canola Oil
1 packet Sazón GOYA® with Coriander and Annatto
1 tsp. salt
GOYA® Vegetable, Corn or Canola Oil, for frying
Lime wedges, for serving (optional)
Aji picante, for serving (optional)
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The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States. Founded in 1936 by Don Prudencio Unanue and his wife Carolina, both from Spain, the Goya story is as much about the importance of family as it is about achieving the American dream.
Learn more:
EMPANADAS & AREPAS | Taryn's | Mamacita Cornflour | Cup of Joe Caribbean
Taryn Cumberbatch of Taryn's, The Panyol Place, showcases traditional Venezuelan Empanadas and Arepas using Mamacita Cornflour.
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