beef empanada

My History Department is pretty special. We come together not only for meetings on curriculum and lesson planning, but for dinners, and holiday and birthday celebrations.  During one of our off-campus gatherings, Yolanda hosted and made a number a delicious dishes.  This beef empanada dish was inspired by the one she served us! Screen Shot 2014-01-25 at 4.14.57 PM

1 lb chopped beef

1 can diced tomatoes

1 onion diced

2 garlic cloves diced

teaspoon red pepper flakes

teaspoon cumin

black pepper and salt, to taste

1/2 teaspoon oregano

Goya Discs (usually in the frozen food aisle)


Canola Oil

In a large pot saute the onions and garlic until translucent and fragrant. Add the beef and cook through. Add cumin, red pepper flakes, salt, and pepper, and mix all of the ingredients together for approximately 2 minutes. Add the diced tomatoes and stir for another 2 minutes. Lower the heat while you assemble the empanadas.

Once the mixture is prepared, scoop a tablespoon of the mixture onto half of one of the Goya discs, fold disc over and press ends closed with the tongs of a fork, and set aside. Repeat until all of the mixture has been used.

Heat about an inch of canola oil in a frying pan, place 4 empanadas into the pan at a time. Allow them to fry the disc to a golden brown approximately 2 minutes on each side. Set aside on a plate to cool. Serve with salsa and enjoy!!