What To Know
- These savory pastries are a culinary masterpiece, featuring a tender beef filling enveloped in a flaky, golden crust.
- If you don’t have a meat thermometer, cook the beef until it is no longer pink in the center.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Indulge in the vibrant flavors of Latin American cuisine with our comprehensive guide on how to make beef empanadas with Goya discos. These savory pastries are a culinary masterpiece, featuring a tender beef filling enveloped in a flaky, golden crust. Using Goya discos, the traditional pre-cut dough circles, makes the preparation process effortless and enjoyable.
Gathering Your Ingredients
To embark on this culinary journey, you will need the following ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package Goya discos
- 1 egg, beaten
- Vegetable oil, for frying
Preparing the Beef Filling
1. Heat a large skillet over medium heat.
2. Brown the ground beef, breaking it up into small pieces as it cooks.
3. Add the onion, garlic, and bell pepper to the skillet and sauté until softened.
4. Season the mixture with cumin, chili powder, salt, and pepper.
5. Cook until the beef is fully cooked and the vegetables are tender.
Assembling the Empanadas
1. Place a Goya disco on a lightly floured surface.
2. Spoon about 2 tablespoons of the beef filling into the center of the disco.
3. Fold the disco in half, forming a semicircle.
4. Use a fork to crimp the edges, sealing the empanada securely.
Frying the Empanadas
1. Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
2. Carefully drop the empanadas into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
3. Remove the empanadas from the oil and drain on paper towels.
Serving the Empanadas
Serve the beef empanadas with your favorite dipping sauces, such as salsa, guacamole, or sour cream. They can be enjoyed as an appetizer, main course, or snack.
Tips for Perfect Empanadas
- For a crispy crust, use cold Goya discos.
- Crimp the edges of the empanadas tightly to prevent the filling from leaking out.
- Fry the empanadas in small batches to avoid overcrowding the skillet.
- If you don’t have a meat thermometer, cook the beef until it is no longer pink in the center.
Variations on the Beef Filling
- Add shredded cheese to the beef filling for a cheesy twist.
- Use ground turkey or chicken instead of beef for a lighter option.
- Incorporate chopped olives or raisins for a sweet and savory flavor.
Storing and Reheating Empanadas
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- To reheat, preheat the oven to 350°F (175°C) and bake the empanadas for 10-15 minutes, or until warmed through.
What You Need to Know
Q: Can I use a different type of dough for the empanadas?
A: Yes, you can use homemade dough or other pre-made dough circles.
Q: How long can I fry the empanadas for?
A: Fry the empanadas for 2-3 minutes per side, or until golden brown.
Q: Can I freeze the empanadas before frying them?
A: Yes, you can freeze the assembled empanadas on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-safe bag for up to 2 months. Fry the frozen empanadas directly from the freezer, adding an extra minute to the cooking time.
