Ingredients 10 (2 empanadas) Servings
- 2 cups plus 1 tablespoon vegetable oil, divided
- 1/4 cup white onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1 pound ground beef
- 2 cups plus 2 tablespoons water, divided
- 1 tablespoon El Guapo® Hot Taco Mix (Sazonador Para Tacos Picante)
- 1 teaspoon kosher salt, divided
- 4 cups instant masa flour
- 2 cups shredded Oaxaca cheese
INSTRUCTIONS
- 1 Heat 1 tablespoon of the oil in large skillet on medium heat. Add onions and bell pepper; cook and stir 5 minutes. Add ground beef; stir until cooked through. Drain any excess liquid. Stir in 2 tablespoons of the water, Taco Spice Mix, and 1/2 teaspoon of the salt; cook and stir 2 minutes. Set aside.
- 2 Mix masa flour and remaining 1/2 teaspoon salt in large bowl. Gradually add remaining 2 cups water, stirring after each addition until soft dough comes together. (Dough should be the consistency of wet sand and hold together when squeezed. If dough is too dry and crumbly add additional water, as needed.)
- 3 Scoop masa dough using 1/4 cup measuring cup; shape into balls. Flatten each masa ball using a tortilla press lined with plastic wrap on top and bottom. Place a heaping 2 tablespoons of the ground beef filling and 1 heaping tablespoon of the cheese in center of each flattened dough round. Fold dough over filling to enclose, using the plastic wrap as a handle. Seal edges with fingers or the tines of a fork.
- 4 Meanwhile, heat remaining 2 cups oil to 350°F in large deep saucepan or skillet on medium heat. Working in batches, carefully place empanadas into hot oil without overlapping. Fry 3 to 5 minutes or until golden brown and heated through. Drain on paper towel-lined plate. Serve with shredded lettuce, salsa, crema and additional cheese, if desired.
NUTRITION INFORMATION
(per Serving)
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