Satipo's Empanadas - CookingMaven.com

Ingredients

½ lb ground beef

¼ cup diced onion

2 tbsp diced green peppers

2 tbsp diced red peppers

1 tbsp diced jalepeno peppers

2 cloves of garlic, chopped

1 tbsp tomato paste

2 tbsp water

½ Lime, juiced

½ bunch of cilantro, chopped

½ tsp ground cumin

¼ tsp paprika

¼ tsp ground coriander

⅛ tsp dried oregano

⅛ tsp cayenne pepper

1 medium russet potato, diced

2 tbsp chopped green olives

¼ cup shredded cheddar cheese

1 tsp coarse salt

15 4" empanada wrappers

Oil for frying

Directions

Brown ground beef in a large skillet over medium heat, until fully cooked. Drain excess grease from pan.

Add green pepper, red pepper, jalapeno, and garlic to ground beef. Sauté over medium heat for 5 minutes, until soft.

Stir in tomato paste, water, lime juice, cilantro, cumin, paprika, coriander, oregano, cayenne, and potatoes, Bring to a simmer over medium heat. Cover and reduce heat to medium-low. Cook for 15 minutes, stirring occasionally until potatoes are tender.

Remove from heat and add olives and shredded cheese. Stir in salt, adding more if needed. Allow beef mixture to cool for 30 minutes.

Place 1 heaping tablespoon of beef mixture in the center of each empanada wrapper.

Add a small amount of water to the outer rim of each wrapper and fold into a half moon shape. Crimp the edges with a fork.

Preheat oil in a deep fryer or Dutch oven to 350°F. Fry empanadas for 5-6 minutes, or when each side is a nice, golden brown color

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Satipo’s Empanadas