Beef Empanadas

Grandma's secret beef empanada recipe is here, but what's the surprising ingredient that makes them irresistible?

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Craving a taste of golden, flaky perfection? These beef empanadas are seriously addictive, packed with savory seasoned ground beef, onions, and peppers. Get ready to learn my family's secret dough recipe and a sneaky tip for achieving the perfect crust!

Ingredients

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For my Beef Empanadas, there is a nice list of ingredients we'll want to gather. First, you're gonna need about a pound—that's 500g—of beef steak. Rump and skirt steak are ideal because, well, they're just tastier.

Now, grab your juicer for fresh orange juice (1/4 cup or 4 tbsp) and lime juice (2 tbsp)—no bottled stuff here! Two cloves of minced garlic, please. Spices are next: cumin, coriander, and onion powder (1/2 tsp each), plus 1 tsp of chipotle powder. If you don't have this—no worries! Use smoked paprika and a pinch of cayenne instead. These spices will help create a flavorful beef filling, perfect for the empanadas.

Don't forget salt (1/2 tsp) and black pepper! For the fajitas, two to three tablespoons of oil and then sliced bell peppers (I like mixed colors!) and one sliced onion. Get small tortillas (12), avocado, cilantro, sour cream, lime wedges, and tomatoes for toppings. That's it!

Instructions

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Okay, let's dive right into making these awesome fajitas! First, I marinate my beef; it's super easy. I just toss all those yummy ingredients into a bag and let it sit for a bit. The marinade tenderizes the beef and infuses delicious flavors. Before I cook anything, I remove the beef, pat it dry, and give it a little oil massage. I'm serious!

Next, get ready to cook. You'll want to:

  1. Heat up your BBQ or skillet—it needs to be hot!
  2. Cook the beef to your liking; I like mine medium-rare.
  3. Get those veggies going; onions and peppers go in next until they're soft and charred to perfection.
  4. Slice the beef thinly—across the grain, remember!

Finally, I serve everything up with warm tortillas. Don't forget the fixings; they're the best part! Lime wedges are nice, too.

Recipe Notes

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Now, let's dig into some recipe notes where I'll share tips and tricks I've picked up along the way! First up: the beef! You can use any cut good for grilling – rump and skirt steak are my go-to. Skirt steak's awesome, but sometimes it's sliced too thin. I usually make this with rump for that reason.

Chipotle powder can be tough to find, right? No sweat! Mix 3/4 tsp smoked paprika and 1/4 tsp cayenne pepper. Boom – similar flavor!

Bell peppers – gotta have 'em! I like using red, yellow, and green for a vibrant, colorful mix.

Cooking the steak? It's an art! For a 3/5" thick steak on high heat, I do 1 1/2 minutes per side for medium-rare. Remember, it keeps cooking while it rests – err on the side of undercooked, not over!

To slice, cut against the grain, like a lumberjack chopping trees!

Nutrition Information

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After you've nailed the cooking, let's peek at what's inside each serving—nutrition-wise, that is! I'm not a nutritionist, but I can share what I've gathered. Keep in mind these are estimates!

Here's a quick breakdown based on one serving:

  • Calories: Around 392—not bad for a tasty meal!
  • Carbs: Roughly 39 grams, so factor that in if you're counting.
  • Protein: A solid 30 grams—fuel for your muscles!
  • Fat: About 13 grams, with only a tiny bit saturated.

Also, you're getting a boost of Vitamin C, Vitamin A, calcium, and iron. Remember, this is an estimate.

Short Recipe Version

Beef Empanadas

Prep time: 20 minutes

Cook time: 25 minutes

Serving size: 6

Ingredients:

1 lb Ground beef

1/2 cup Chopped onion

1 clove Garlic, minced

1 tsp Chili powder

1/2 tsp Cumin

1/4 tsp Salt

1/4 tsp Black pepper

1 package (14.1 oz) Empanada discs

1 Egg, beaten

2 tbsp Olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute more.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  4. Stir in chili powder, cumin, salt, and pepper.
  5. Spoon about 2 tablespoons of the beef mixture into the center of each empanada disc.Moisten the edges with water. Fold the empanada over and press the edges to seal or crimp with a fork.
  6. Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg.
  7. Bake for 20-25 minutes, or until golden brown.

Nutrition Information (per serving, estimated):

Calories: 350

Protein: 20g

Fat: 20g

Carbohydrates: 25g