Beef Empanadas Recipe Puerto Rican
beef empanadas recipe puerto rican
Add potatoes reduce heat to low and simmer until potatoes are. Take it out and knead for about 3 minutes let sit wrapped in plastic wrap for another 15 minutes.
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Stir in ground meat and cook just till sizzling and half browned.
Beef empanadas recipe puerto rican. Heat oil in a large skillet over medium heat. Remove from the heat and allow to cool slightly then cover and place in the refrigerator until meat is completely cooled about 1 hour. However you will also need sazón con azafran and sofrito.
Season generously to taste with salt and pepper. Combine all the dry ingredients in electric mixer add all the wet ingredients. Lower heat and simmer for 10 15 minutes until mixture thickens.
Instructions in a large frying pan brown ground beef over medium heat. Filling 1 pound ground beef we recommend certified angus beef brand 1 medium potato parboiled peeled and diced small 1 4 cup goya sofrito plus 2 additional tablespoons 1 8 oz. Stir in the remaining ingredients except cheese egg discos and frying oil.
Add ground beef oregano salt cayenne pepper and cumin to the onion mixture. Stir in tomato sauce olives sofrito sazón garlic oregano and black pepper. Cook and stir beef until no longer pink 8 to 10 minutes.
Add onions and cook until soft about 5 minutes more. Mix for about 3 minutes until. Add ground beef and cook until browned breaking up meat with a wooden spoon about 10 minutes.
Add sofrito and sauté for a few minutes. Can tomato sauce 1 packet goya sazón con azafran 20 spanish olives roughly chopped 1 4 cup water 1 teaspoon salt 1 2. In a skillet heat oil on medium heat.
Ground beef diced potatoes tomato sauce olives water salt and shredded cheese we use monterey jack. Most of the ingredients to make beef empanadas are straightforward. Divide into 12 pieces then roll into 4 inch circles.
Stir in tomato sauce olives adobo garlic powder and oregano.
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