Mexican food is one of the family’s favorite cuisines. Both the boys at the house, love Latino food. Well, I am not a lover for Latino food except a few items, Tacos, stews, pork & chicken dishes. My husband loves Latino food and once a while I will cook some dishes for him to enjoy. He loves enchiladas, tacos, tamales and many more. A couple of days ago, I made these for my son and he was very satisfied with the end result.
3 pounds ground sirloin beef
8 cloves garlic, peeled and finely chopped
1 large red onion, peeled and coarsely chopped
1½ cups beef broth
2 teaspoons canola/vegetable/corn oil
1 tablespoon cumin powder
1 teaspoon chili powder (optional)
3 teaspoons dried oregano
Salt and ground black pepper to taste
Heat a frying skillet/pan with canola/vegetable/corn oil over medium-high heat. When the oil is smoking, add the chopped garlic and red onions and sauté until onions are soft. Add in the ground sirloin beef. When the ground beef is cooked through, add in broth, cumin powder, chili powder (optional), dried oregano, salt and ground black pepper to taste. Bring the mixture to boil, reduce the heat to medium-low, cover and simmer. Continue simmering until the liquid reduce to almost gone. Turn off heat and place a spoonful of beef mixed on the prepared empanada dough and cook accordingly.
5 cups all-purpose flour
5 teaspoons baking powder
3 teaspoons raw sugar
1/8 teaspoons salt
¾ cup shortening/lard
2 eggs, lightly beaten
1¼ cups No MSG chicken broth
Canola/vegetable/corn oil for deep-frying
In a large mixing bowl, add all-purpose flour, baking powder, raw sugar and salt and mix well together. Cut in the shortening/lard with 2 knives or a pastry cutter until the flour mixture resembles breadcrumbs. Mix the beaten eggs into chicken broth in a bowl. Pour the egg mixture into the flour mixture and knead until dough forms. Cover and refrigerate for 25-30 minutes.
Pour out the dough on a floured flat surface and roll out dough to ¼ inch thick. Cut into 5-6 inches circles. Place 2-3 tablespoons beef filling on the further half and leave ½-¾ inch for sealing.
Fold dough over to make a filled half circle and use a fork to press the edges together. Chill the completed uncooked empanadas in refrigerator for 3-4 hours.
Heat a deep-fryer/frying pan with canola/vegetable/corn oil to 350°F. Gently drop the empanadas into the oil and cook in batches; do not overcrowd the fryer/pan so that it has room to breath. Deep-fry for 5-6 minutes or until lightly golden brown.