Beef and Potato Empanadas Recipe
Ingredients to make Meat and Potato Empanadas:
- 1 kilo of beef
- 1/2 Kl of Potato
- 2 cups of corn flour
- 2 cups of hot water
- Color
- 1 teaspoon garlic powder (or 2 crushed garlic cloves)
- 1 large onion
- 2 ripe tomatoes (or half a can of tomatoes)
- 1 beef bouillon cube
- salt to taste
- enough oil to fry
How to make Beef and Potato Empanadas:
Chop the meat into very small pieces and the potato into small cubes. Put them in a pot with water that covers them but not too much, just 3 or 4 cm above the ingredients. Add salt, a little color, the beef bouillon cube (keep in mind that this also has salt), the previously chopped onion and tomato, and the garlic. Bring them to a boil over high heat, stirring frequently so that they do not stick until the ingredients are soft and the water has mostly evaporated (do not let them dry out). Lower and let rest.
Separately mix the corn flour, salt to taste, a little color with the hot water. Mix well, let stand for 5 minutes and knead until the mixture is soft, uniform and manageable (it does not fall apart). Moisten a plastic bag cut on its sides, spread it out on the counter, take a small amount of dough and put it on half of the plastic, flattening it with your fingers, cover it with the other half of the plastic and knead with a rolling pin until it is a little thin; uncover the plastic on top, put in the middle of the dough (flattened and still on the plastic) a spoonful of the meat and potato mixture, then cover it with the other half of the dough, folding the plastic over the mixture for this meat, thus leaving the meat inside the dough and at the end of the double of the dough.
Close the empanada using a small cup or plate. For this, put half the edge of the plate on the dough (which is still covered by plastic and has the meat inside) leaving the empanada towards the inside of the plate, press well and move just a little from the inside out several times to cut the dough and separate it from the empanada that should be in the shape of a half moon. Later completely release the empanada from the plastic and fry in oil at medium high temperature for 5 minutes, drain well. It can be accompanied with herb chili or guacamole.
