Beef Empanadas
Casa M Spice Co® Chain Reaction® and its "natural heat" lends perfectly to this recipe because it highlights the boldness of this cut of meat; it screams SIRLOIN! The vegetables add different dimension and texture with every bite. Wait until you take a bite and taste the slight crispiness of that red cabbage and the tartness of those olives! Delicious! We use Casa M Spice Co® Cattle Drive® and Casa M Spice Co® Chain Reaction® to season twice during the process! Yes, twice! In searing the beef and then making the filling for added flavor. I bet you can’t wait to make it now!.
An interesting note is that empanadas originated in Spain and Portugal. The word itself comes from the Spanish verb empanar which literally means to wrap or coat in bread. Many even say they look like mini-calzones and they kind of do; but calzones are folded over pizza fillings and empanadas can be filled with anything from beef, chicken, cheese, sweet potatoes, brie or much more depending on what country or region you are eating them in or recreating at home.
Empanadas can be fried or baked and can be served as a snack, appetizer, or a meal. In fact, in some Caribbean countries, they are served for dinner along with a side of rice and beans and some fried plantains (recipe surely to come because we *LOVE* plantains in all forms). In this recipe, we went with one of the classic empanada: beef. Pro tip here: You can make these ahead and freeze for up to 3 months, then fry them when you want and serve them up. How convenient is that? We are obsessed with this recipe and we hope that you become just as obsessed too. Remember, our goal is to have you Spice Confidently® and with this recipe, you will certainly hit a home run! As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
ingredients
FOR THE EMPANADAS
- 2 pounds beef sirloin steak, about 1/2 inch thick
- 2 teaspoons Casa M Spice Co® Cattle Drive® or Uncontrolled Cattle Drive®, divided
- 2 teaspoons Casa M Spice Co® Chain Reaction® or Uncontrolled Chain Reaction®, divided
- 2 Tablespoons corn/vegetable oil (for fryng)
- 1 teaspoon fresh garlic, minced
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/3 cup fresh cilantro, chopped
- 1/4 cup red cabbage, chopped
- 3 Tablespoons green salad olives, chopped
- 1 Tablespoon soy sauce
- 2 Tablespoons lime juice, fresh squeezed
- 2 Tablespoons tomato sauce
- 16 frozen empanada dough rounds, thawed (follow package directions)
FOR THE GARNISH
- sour cream
- salsa verde
- pico de gallo
- cheese, grated
FEATURED QUOTE
You can make these ahead and freeze for up to 3 months, then fry them when you want and serve them up. How convenient is that?
- Mike HernandezLET’S GET COOKING
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1.
If your steaks are not already about 1/2" thick, cut them to be roughly 1/2" thick so they cook a little faster and more evenly.
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2.
Season the steaks with 1 teaspoon Casa M Spice Co® Cattle Drive® and 1 teaspoon Casa M Spice Co® Chain Reaction®.
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3.
In a large skillet, heat 2 tbs corn oil over medium/high heat then sear the steaks for 3 minutes on each side. Remove steaks from the skillet and let them rest for about 10 minutes. They will be rare in the middle but will continue to cook in later steps (don't worry). Set the skillet aside with its drippings as we will use this as the base for our filling. Once the steaks have rested, slice them thinly and chop as small as possible.
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4.
In the skillet you used to sear the steaks add all the chopped vegetables, cilantro, and garlic. Cook over medium heat for about 5 minutes or until desired tenderness is reached.
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5.
Add chopped beef, soy sauce, and lime juice to the skillet and mix well. Add 1 teaspoon Casa M Spice Co® Cattle Drive® and 1 teaspoon Casa M Spice Co® Chain Reaction®. Cook for about 3 minutes. Add tomato sauce and stir thoroughly. Cook for about 4 to 5 minutes making sure not to dry out the meat. Taste and add more Casa M Spice Co® Chain Reaction® if you’d like a bit more spice.
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6.
Now let’s fill the empanadas! Lay discs on a cutting board (work with a couple at a time) and be sure to have a small bowl of water to moisten the edges to seal the empanada dough. Place about 1 Tablespoon of the filling into the center of the empanada disc. Use the water to moisten all around the edges of the empanada. Quickly, fold the empanada in half and use a fork to press the edges. Put firm pressure to make sure you create a strong seal. Place empanadas on the side as you finish sealing them making sure you do not stack them. If stacking, use parchment paper in between.
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7.
Once the empanadas are made, place (about 1 inch deep) oil into another skillet. Make sure the oil covers the bottom half of the empanada. Cook over medium heat to make sure you don’t burn the pastry. Fry until empanadas are golden on both sides.
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8.
Serve with your selected garnish items and revel in the moment as you watch them disappear.
Our apologies, Melissa! You are correct indeed! The recipe has been updated to add 2 Tbsp Tomato Sauce to the ingredients list. We did not expect you to just magically have it and know how much to add, thank you for bringing the error to our attention!
Is it just me or do you need to add the tomato sauce to the ingrdients?
Order our blends right here, online! If you have a local retailer you’d like to see carry Casa M Spice Co® blends, send an email to info@casamspice.com with their info and we’ll reach out!
Yes, where can I get the…casa M spices?..I live near San Luis Obispo.., CA..thanks.
After searing the steaks and allowing them to rest and cool, you want to chop the meat into pieces as small as possible. These will be the main filling for the empanadas, so you want them pretty small for an even texture.