EMPANADAS ***EDIT: new and improved! Try my empanadas TAKE TWO. Much tastier…
- 1 lb ground beef
- 1/2 medium onion, minced
- 1/2 small potato, diced finely
- 1 tiny can tomato sauce
- 1 tbs tomato paste
- 1/4 cup golden raisins soaked in ~1/4 cup white wine
- 1 pinch clove
- 1 pinch of cinnamon
- 1 tbs cumin
- 1 tsp cayenne pepper
- 1 package of frozen empanada dough (I used Goya, flakey crust for the oven/horno)
- Heat a bit of beef broth (or water) in a small sauce pan and add minced potatoes. Cover and let potatoes cook until just soft.
- Heat some oil in a large nonstick pan and cook beef, breaking up pieces as you go. Salt and remove into a separate bowl when beef almost but not quite cooked through.
- In remaining oil, saute onion until soft. Add potatoes and mix. Add half the seasonings. If mixture is too dry, add some of the juice from the meat.
- Reintroduce beef into mixture. Add tomato sauce/paste and mix. Then add raisins and wine it was soaking in, as well as the rest of the seasonings.
- Let meat mixture reduce until all liquids absorbed. Salt to taste. Remove and set aside to cool.
- Preheat oven to 350F
- Spoon meat into center of each round, fold and crimp, apply egg wash.
- Bake ~20 min or until golden brown.
BLACK BEAN SOUP
- 2 (15oz) cans of black beans
- 1 cup corn
- 1 small onion, diced finely
- 1/2 bell pepper, diced finely
- 1 small rib of celery, diced finely
- 2 cloves of garlic, minced
- 1-2 tsp chili powder (Mexene brand)
- 1 tsp cumin
- 2 pieces of bacon, diced
- 1 cup chicken stock/beef stock
- 1 cup greek yogurt + lime juice or sour cream for serving
- optional: cilantro or parsley
INSTRUCTIONS:
- Saute bacon to render the fat. Remove bacon pieces and set aside.
- Saute onions, bell peppers, celery, and garlic in remaining bacon fat (mmm..bacon fat..). Season with cumin and chili powder.
- Add black beans, drained but not rinsed, along with chicken stock. Bring to a boil then reduce to medium low heat.
- Using a hand blender or a food processor, puree some of the black beans (1-2 cups) until smooth. Add back into soup.
- Add bacon and corn. Cover and simmer 30 min to let flavors distribute.
- Serve with a dollop of greek yogurt mixed with lime juice (substitute for sour cream)!
- optional: I also added a pinch of parsley before serving. I hate cilantro but the dish needed some green…
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