Flaky empanadas stuffed with juicy adobo-spiced beef and gooey cheese, fried to perfection for the ultimate savory snack.
Ingredients
1 1/2 lbs. chuck roast, cubed
1 1/2 tbsp. Lawry's® Adobo Seasoning
1 tbsp. oil
1/2 cup onion, diced
2 cloves garlic, minced
3/4 tsp. McCormick® Culinary Ground Cumin
2 each McCormick® Culinary Bay Leaves
14 oz. tomato sauce
2 cups beef stock
1 1/2 cups shredded cheese, Oaxaca, mozzarella, or Cheddar
20 empanada dough rounds, 5-inch
Procedure
Prep
- Season beef cubes with Adobo Seasoning. In Dutch oven or heavy saucepot, sear beef on all sides until well browned; remove.
- Add additional oil if needed. Add onions, garlic, and cumin; cook until softened. Add tomato sauce and beef stock. Return beef to pot. Bring to simmer and cover.
- Cook about 2 to 2 1/2 hours or until beef is tender. Cool slightly and shred beef, reserve some of the cooking liquid to add back if beef mixture is too dry. Add cheese to shredded beef and combine.
- Fill each empanada dough round with 2 tbsp of beef and cheese mixture. Fold over dough to create a half moon shape and seal well, crimping with a fork.
Service
- Heat oil to 360°F. Fry empanadas 4 to 5 minutes or until golden brown. Empanadas can also be baked at 375°F for 20 to 25 minutes. If baking, first brush empanadas with egg wash.
- Garnish with chopped cilantro. Serve with Lime Crema for dipping, if desired.
Makes about 20 empanadas
Chef’s Tip: To serve with Lime Crema, mix 1/2 cup Mexican crema, 1 tbsp. lime juice, 1 tsp. lime zest, and 1/4 tsp. Lawry's® Adobo Seasoning.
