Beef Empanadas with Salsa Verde Recipe

Introduction

Beef Empanadas with Salsa Verde are a savory, flavorful treat that bring a perfect combination of crispy, golden crust filled with a rich, spiced beef mixture and topped with a tangy salsa verde. These hand-held pastries are a popular dish in many Latin American countries, known for their versatility and delicious flavor. Whether you’re serving them at a party, a family gathering, or simply as a weeknight dinner, Beef Empanadas with Salsa Verde are guaranteed to be a hit.

The empanada crust is buttery and flaky, while the filling is tender and flavorful, offering a great balance of savory meat, spices, and vegetables. The salsa verde provides a fresh, zesty contrast to the richness of the empanadas, enhancing the overall flavor experience. This guide walks you through the entire process of making these delicious empanadas, from preparing the filling to assembling and frying them, as well as tips and variations to make this dish your own.

Why You’ll Love Beef Empanadas with Salsa Verde

• Rich, Flavorful Filling: The beef filling is a perfect blend of ground beef, onions, garlic, spices, and a touch of heat from jalapeños. It’s a hearty, savory mixture that’s balanced with the crispness of the pastry and the freshness of the salsa verde.
• Crispy, Flaky Pastry: The empanada dough is buttery and flaky, creating the ideal texture that contrasts beautifully with the savory filling. Whether baked or fried, the crust turns golden and crispy, making every bite satisfying.
• Perfect Balance of Flavors: The fresh, tangy salsa verde pairs perfectly with the richness of the beef empanadas. The slight heat and acidity from the salsa elevate the overall flavor, creating a well-rounded dish.
• Versatile: Beef Empanadas are incredibly versatile. You can add vegetables to the filling, adjust the spices to your preference, or even substitute the beef for chicken or pork. They’re perfect for customization, ensuring that you can adapt them to your tastes.
• Crowd-Pleasing: Empanadas are a great party food or appetizer. They’re easy to pick up and eat, making them ideal for sharing. The combination of crispy crust, juicy filling, and flavorful salsa verde will have everyone reaching for seconds.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 45 minutes
• Cooking Time: 15-20 minutes
• Servings: Approximately 12-14 empanadas
• Calories per Serving: Around 250-300 calories per empanada, depending on the ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 250-300 kcal
• Fat: 14-16g
• Carbohydrates: 20-25g
• Protein: 12-14g
• Fiber: 1-2g
• Sugar: 1-2g

Ingredients

For the Empanada Filling:

• 1 pound ground beef (preferably lean)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ½ cup diced tomatoes (fresh or canned)
• 2 tablespoons tomato paste
• ¼ cup beef broth or water
• ½ cup chopped cilantro
• ½ cup green olives, chopped (optional)
• 1 egg, beaten (for sealing empanadas)

For the Empanada Dough (Store-bought or Homemade):

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup unsalted butter, cold and cubed
• 1 egg
• 1/4 cup cold water (or more as needed)

For the Salsa Verde:

• 1 pound tomatillos, husked and rinsed
• 1-2 serrano peppers, chopped (adjust based on heat preference)
• 1 small onion, quartered
• 2 cloves garlic, peeled
• ½ cup fresh cilantro
• Juice of 1 lime
• Salt and pepper, to taste
• 1 tablespoon olive oil

Step-by-Step Instructions

1. Prepare the Empanada Filling

Start by cooking the filling for the empanadas. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and cook until softened, about 4-5 minutes. Add the minced garlic and chopped jalapeño (if using) and cook for an additional 1-2 minutes, until fragrant.

Next, add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned, about 6-8 minutes. Make sure to drain any excess fat from the beef, especially if you’re using a higher-fat blend.

Once the beef is browned, stir in the ground cumin, chili powder, smoked paprika, salt, and pepper. These spices will infuse the meat with rich, bold flavor. Then, add the diced tomatoes, tomato paste, and beef broth or water to the skillet. Stir everything together and bring it to a simmer. Let it cook for 5-7 minutes, or until the mixture thickens and the flavors meld together.

Finally, remove the skillet from the heat and stir in the chopped cilantro and green olives (if using). These ingredients will add brightness and an extra layer of flavor to the filling. Let the mixture cool while you prepare the dough.

2. Make the Empanada Dough

To make the dough, start by combining the flour, salt, and sugar in a large mixing bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The key to a flaky dough is keeping the butter cold, so try to work quickly.

Once the butter is incorporated, add the egg and cold water. Mix together until the dough begins to come together. You may need to add a little more water, 1 tablespoon at a time, until the dough is smooth and holds together without being too sticky.

Divide the dough into two portions, wrap them in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough will help it become easier to roll out and shape.

3. Roll Out the Dough

Once the dough has chilled, remove it from the fridge and roll it out on a lightly floured surface. Roll the dough to about ¼-inch thickness. Use a round cutter (about 4 inches in diameter) to cut out circles of dough. You should be able to make about 12-14 circles, depending on the size of your cutter.

4. Fill and Seal the Empanadas

Preheat your oven to 375°F (190°C) or heat oil in a large frying pan if you plan to fry the empanadas.

Spoon about 1-2 tablespoons of the cooled beef filling onto the center of each dough circle. Be careful not to overfill them, as this can cause the empanadas to burst open while cooking.

Brush the edges of the dough with the beaten egg and fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers to seal them, then crimp the edges with a fork to ensure they are tightly closed.

If baking, place the sealed empanadas on a parchment-lined baking sheet. Brush the tops with the remaining beaten egg for a golden finish.

5. Cook the Empanadas

For Baking: Bake the empanadas in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the outside.

For Frying: Heat vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, carefully add the empanadas in batches, ensuring they don’t overcrowd the pan. Fry them for 3-4 minutes per side, or until golden brown and crispy. Remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil.

6. Make the Salsa Verde

While the empanadas are cooking, prepare the salsa verde. Start by roasting the tomatillos, serrano peppers, onion, and garlic. Heat a skillet or dry pan over medium heat and place the tomatillos, peppers, onion, and garlic directly on the pan. Roast the ingredients, turning occasionally, for about 7-10 minutes, until the tomatillos are charred and softened.

Transfer the roasted ingredients to a blender or food processor. Add the fresh cilantro, lime juice, and a pinch of salt and pepper. Blend everything together until smooth. Taste and adjust the seasoning as needed, adding more salt, lime, or cilantro to your liking.

7. Serve the Beef Empanadas with Salsa Verde

Once the empanadas are cooked and the salsa verde is ready, it’s time to serve! Arrange the empanadas on a platter and drizzle or serve the salsa verde on the side. The tangy salsa verde complements the rich, savory empanadas perfectly, adding a burst of freshness and flavor.

These empanadas are best enjoyed while still warm, with the crispy crust and flavorful filling. Serve them as a snack, appetizer, or main course, and watch them disappear quickly!

Tips for Perfect Beef Empanadas with Salsa Verde

• Use Lean Beef: Ground beef with a little fat will provide great flavor, but try to use lean beef to avoid an overly greasy filling. You can also use ground turkey or chicken if you prefer a lighter filling.
• Chill the Dough: For a flakier crust, always chill the dough before rolling it out. This helps the butter stay cold and results in a light, crispy texture.
• Customize the Filling: Feel free to add other ingredients to the filling, such as diced potatoes, carrots, or raisins, to make it your own. You can also use different types of cheese, such as Monterey Jack or queso fresco, to add richness.
• Adjust the Spice Level: If you like your empanadas spicier, add more jalapeño to the filling or increase the number of serrano

peppers in the salsa verde.

• Make Ahead: You can make the empanadas ahead of time and freeze them before cooking. To freeze, assemble the empanadas and place them on a baking sheet. Freeze them until solid, then transfer them to a freezer-safe bag. When ready to cook, bake or fry them directly from the freezer, adding a few extra minutes to the cooking time.

Variations of Beef Empanadas with Salsa Verde

• Cheesy Beef Empanadas: Add shredded cheese to the filling, such as cheddar, mozzarella, or a Mexican cheese blend, for extra creaminess and flavor.
• Vegetarian Empanadas: Replace the beef with a combination of sautéed mushrooms, beans, and cheese for a delicious vegetarian option.
• Spicy Beef Empanadas: Increase the amount of jalapeño in the filling or add a few dashes of hot sauce to the beef mixture for a spicy kick.
• Baked Empanadas: For a healthier option, bake the empanadas instead of frying them. They will still be crispy, but with less oil.

Storage and Shelf Life

Beef Empanadas with Salsa Verde are best enjoyed fresh, but they can be stored for later. Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for 10-12 minutes or heat them in a skillet over medium heat until crispy.

For longer storage, you can freeze the empanadas before or after cooking. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. Frozen empanadas can be stored for up to 2-3 months. To cook from frozen, bake or fry the empanadas directly from the freezer, adding a few extra minutes to the cooking time.

Side Dishes and Pairings for Beef Empanadas with Salsa Verde

Pair these delicious empanadas with complementary sides to complete your meal:

• Mexican Rice: A side of fluffy, seasoned Mexican rice pairs perfectly with the savory empanadas.
• Refried Beans: Creamy, flavorful refried beans provide a great balance to the richness of the empanadas.
• Guacamole and Chips: A side of fresh guacamole and tortilla chips adds another layer of flavor and texture to your meal.
• Grilled Vegetables: Lightly grilled vegetables like zucchini, peppers, and onions offer a healthy and flavorful side dish.
• Margaritas: For a festive touch, serve the empanadas with a refreshing margarita or your favorite cocktail.

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Conclusion

Beef Empanadas with Salsa Verde are a delicious, savory treat that combines a crispy, flaky crust with a flavorful, spiced beef filling. Paired with a tangy, zesty salsa verde, these empanadas are sure to impress your guests and satisfy your taste buds. Whether you bake or fry them, these empanadas are versatile, customizable, and perfect for any occasion. Try making them for your next party, and enjoy the perfect balance of flavors in every bite.