Photo: Johnny Miller; Styling: Erin Swift
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- 1 tablespoon olive oil
- 1/3 cup finely chopped onion
- 1 poblano pepper, chopped
- 2 garlic cloves, minced
- 1/2 pound lean ground beef
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon dried crushed red pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1/4 cup golden raisins
- 1 1/2 teaspoons red wine vinegar
- 2 (14-ounce) packages frozen 4-inch empanada disks, thawed
- Vegetable oil
- Avocado Salsa Verde
- 1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, pepper, and garlic, and cook, stirring constantly, 4 minutes or until tender. Stir in beef and next 4 ingredients; cook, stirring often, 8 minutes or until beef is cooked through. Stir in tomatoes and next 3 ingredients; cook 10 to 15 minutes or until mixture thickens.
- 2. Spread about 1 heaping tablespoon beef mixture evenly in center of empanada disks. Brush edges of dough with water. Fold dough over filling, pressing edges with a fork to seal. Place on baking sheet.
- 3. Pour oil to a depth of 1 inch into a soup pot or Dutch oven; heat to 350° to 360°. Fry empanadas, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels. Serve with Avocado Salsa Verde.
- For a lighter variation, skip the frying step: Brush both sides of the empanadas with oil, and bake on a lightly greased baking sheet at 400° for 15 minutes.
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