Fiery Fiesta Empanadas Recipe

This recipe for empanadas is a sure-fire way to spice up your menu.

| April 30, 2012

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Celebrate the Flavors of Mexico

Fiery Fiesta Empanadas

Cornmeal Crust:2 cups all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, cut into 1-inch pieces
6 tablespoons water
Filling:1 pound ground beef
1 clove garlic, crushed
3 scallions, chopped
1/4 cup taco sauce
1/4 cup chopped pitted ripe olives
4 teaspoons Tabascogreen jalapeño pepper sauce, divided
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 large egg, beaten

To make crust: Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.



On lightly floured surface with lightly floured rolling pin, roll out half the dough to 1/4-inch thick. Cut into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.

To make filling: Brown ground beef and garlic in 12-inch skillet over medium-high heat until cooked through, stirring occasionally to break up beef.  Stir in scallions, taco sauce, olives, 3 teaspoons Tabasco sauce, oregano, cumin and salt until well blended. Stir in cheese.






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