- 2 lb of 90/10 ground beef
- 1 sweet onion chopped
- 1 bell pepper chopped
- 1 teaspoon of chili powder
- 1/4 teaspoon of cayenne pepper
- 2 teaspoons of cumin
- 1 teaspoon of tajin seasoning with lime
- 1 teaspoon kosher salt
- 1 teaspoon of oregano
- 4 packets of sazon
- 2 teaspoon of olive oil for pan
- 1/4 teaspoon of ground cloves
- 1 teaspoon of adobo
- 8 ounce can of tomato sauce
- 4 cloves of garlic crushed
- 1 egg
- 2 teaspoons of water
For the dough:
- 2 packages of 10 Large Goya Discs (found in the frozen section with Goya Products)
- Now if you want to do this as an appetizer they also sell the small ones
- You can also use your favorite pie crust recipe for this as well.
- Use either a deep fryer or a sauce pot with oil halfway. Enough to completely cover empanada.
First put the oil in the pan, heat.
Take the peppers, onions and garlic and add to the pan, after you have cooked it down for about 5 minutes on low, you then add all the spices, mix well and cook for an additional 5 minutes, you then add the beef.
Let cook for about 8 minutes until the beef has cooked. You then add the tomato sauce, let cook for about 4 more minutes. Turn off the heat and let cool. Do not attempt to put this mixture in the dough yet, one main reason is because the meat has to absorb all the seasoning and of course you don’t want to get burned!
Take about 2 teaspoons of mixture and put on one side of the disk, take the egg wash and brush around edges, fold the dough so it looks like a half moon, Take a fork and push the edges together so that it doesn’t leak out.
Take the hot oil (deep fryer) and cook for about 1 minute on each side until brown, let them drain on a paper towel.
These are delicious with a beer and some friends!