If you're keen on crispy, golden empanadas with a flavorful and juicy filling, these Beef and Cheese Empanadas are for you! Made with a savory ground beef combination, melty cheese, and a superbly crispy masa dough, these empanadas are a scrumptious take on a Latin American classic. Whether as a snack, appetizer, or main course, they're assured to impress.
Why You’ll Love This Recipe
- Authentic Latin Flavor: Features conventional seasonings and components
- Perfectly Crispy: Fried to golden perfection
- Cheesy & Savory: The excellent steadiness of seasoned beef and gooey Oaxaca cheese
- Great for Any Occasion: Perfect as a snack, appetizer, or meal
- Make-Ahead Friendly: Can be prepped in advance and fried when prepared
Tools Needed
Make certain you've gotten the precise kitchen instruments to make this recipe a breeze. Visit Our Shop for the very best cooking necessities!
- Large Skillet: For cooking the meat and vegetable combination
- Cutting Board & Sharp Knife: Essential for prepping components
- Mixing Bowls: To mix seasonings and masa dough
- Empanada Press or Hands: To form and seal the empanadas
- Frying Pan & Thermometer: Ensures excellent frying at 350°F
- Paper Towels: For draining extra oil
Ingredients
For the Beef Filling
- 1 lb floor beef
- 2 tsp avocado oil
- 1 russet potato, small diced
- 1/2 white onion, diced
- 2 vine-ripe tomatoes, diced
- 2 jalapeños, deseeded and diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 2 tsp flour guajillo
- 1 tsp ancho chili powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 2 tsp tomato paste
- 1 cup low-sodium beef broth
- Salt & black pepper to style
For the Dough
- 3 cups masa harina
- 1 tsp kosher salt
- 2.5 to three cups low-sodium beef broth (room temperature)
For Assembly & Frying
- 1 cup Oaxaca cheese, shredded
- 1/2 cup avocado oil (for frying)
For Garnishing
- Mexican crema or bitter cream
- Shredded cabbage
- Pickled crimson onions
- Cotija cheese
- Avocado slices
- Smoky chipotle salsa
Directions
1. Cook the Potatoes
- Heat 1 tbsp avocado oil over medium heat.
- Add diced potatoes, season with salt and black pepper, and cook until golden brown. Set apart.
2. Prepare the Filling
- In a skillet over medium-high heat, heat 1 tbsp avocado oil.
- Add floor beef, stir it right down to brown before breaking it aside.
- Lower warmth to medium, then add paprika, guajillo, ancho chili, onion powder, cumin, and tomato paste. Stir properly.
- Mix in the onions, jalapeños, and garlic, sautéing till softened.
- Add diced tomatoes and cook until they release their juices.
- Pour in beef broth and let it cook down till thick, but moist.
- Season with salt to style, then combine in the cooked potatoes.
- Turn off warmth and cover till prepared to use.
3. Make the Dough
- In a mixing bowl, mix masa harina and salt.
- Gradually add beef broth, mixing till a firm dough forms.
- Knead for 5 minutes till clean and pliable.
- Cover with a moist towel to forestall drying.
4. Assemble the Empanadas
- Take 2 oz of dough, roll right into a ball, and flatten right into a 5-inch disc.
- Place 2 tbsp beef filling on one half, topped by a sprinkle of Oaxaca cheese.
- Fold over and seal the perimeters by upressing firmly or utilizing an empanada press.
5. Fry the Empanadas
- Heat avocado oil in a pan to 350°F.
- Fry empanadas in batches, spooning oil over them as they cook.
- Flip as soon as golden brown and crispy.
- Drain on a paper towel-lined plate.
6. Garnish & Serve
- Drizzle with Mexican crema.
- Top with shredded cabbage, pickled crimson onions, Cotija cheese, and avocado slices.
- Serve with smoky chipotle salsa on the side.
Expert Tips for Perfect Beef and Cheese Empanadas
- Don't Overfill: Too much filling may cause them to burst open.
- Keep Dough Covered: Prevents drying and cracking.
- Test Oil Temperature: Keep it at 350°F for finest outcomes.
- Make-Ahead Tip: Assemble empanadas and refrigerate earlier than frying.
Servings and Timing
- Servings: 6-8 empanadas
- Prep Time: 25 minutes
- Cook Time: half-hour
- Total Time: 55 minutes
Common Mistakes to Avoid
- Adding Too Much Liquid to Filling: Can trigger empanadas to be soggy.
- Frying in Low-Temperature Oil: Results in greasy, undercooked empanadas.
- Not Sealing Edges Properly: Can trigger filling to spill out.
- Skipping Resting the Dough: Leads to cracks and breakage.
Variations
- Spicy Empanadas: Add further jalapeños or crimson pepper flakes.
- Cheese Lover’s Twist: Use a mixture of Oaxaca, Monterey Jack, and Cotija.
- Baked Version: Brush with oil and bake at 375°F for 20-25 minutes.
- Vegetarian: Swap beef for mushrooms, beans, or lentils.
Storage & Reheating
- Refrigeration: Store in an hermetic container for as much as 3 days.
- Freezing: Freeze raw empanadas for as much as 2 months.
- Reheating: Bake at 350°F for 10 minutes or air-fry at 375°F for five minutes.
FAQs
1. Can I take advantage of a unique kind of cheese? Yes! Monterey Jack, mozzarella, or Cotija cheese work properly.
2. Can I bake these as an alternative to frying? Absolutely! Bake at 375°F for 20-25 minutes till golden brown.
3. Can I take advantage of store-bought dough? Yes, you should utilize premade empanada discs and even pie dough.
4. How do I stop my empanadas from bursting? Don’t overfill, and press edges firmly to seal.
5. What dipping sauces go properly with these? Try salsa verde, chipotle mayo, or guacamole.
Conclusion
These Beef and Cheese Empanadas are the ultimate crispy, cheesy, and savory treat. Perfect for gatherings, family dinners, or meal prep, they’re an irresistible crowd-pleaser.
