Meat Empanaditas
Meat Empanaditas
Red or Green?Today, my mom and I have teamed up again to teach you a classic recipe from the Crespin family: Meat Empanaditas. Recently, I've noticed the majority of New Mexican families make sweet Empanaditas with preserves for the holiday season; however, these Meat Empanaditas are just too delicious not to share! With savory shredded beef and pork and the sweetness of pumpkin and holiday spices, these are a scrumptious addition to your holiday meals. I know you're gonna love them!!
Prep Time 2 hours hrs
Cook Time 15 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Dessert
Cuisine New Mexican
Calories 4280 kcal
Ingredients
- 1 lb. Beef roast
- ¼ lb. Pork roast
- ¾ cup Raw sugar
- ½ cup Raisins (rehydrated in hot water)
- 1 tbsp Coriander whole seeds (dry roasted and ground)
- 1 tsp Cinnamon
- 2 Clove pods (dry roasted and ground)
- ½ cup Pinon nuts
- 1 cup Pumpkin puree or applesauce
Dough Ingredients:
- 1½ cups Lukewarm water
- ½ package Yeast
- 1 tbsp Sugar
- 1 tsp Salt
- 3 tbsp Crisco or palm oil
- 3½ cups Unbleached flour
Instructions
- Cook beef and pork roasts together in a pressure cooker for 1 ½ hour. You may also cook in a crockpot, or boil until cooked in a stove pot.
- Once the meat has cooled, chop it into small pieces and add to a food processor along with the sugar, pumpkin puree, spices (I added the spices to the pumpkin for more even distribution), and raisins.
- Pulse until the mixture starts to break up, then blend on high for about five minutes. The mixture should look like minced meat and hold together when you squeeze a portion in your hand.
- Put the meat mixture in a medium-sized bowl and add the pinon to completely combine, set aside. For the dough, dissolve yeast in sugar and water.
- In a large bowl, add flour, salt, and Crisco/palm oil. Mix until oil combines.
- Gradually add yeast water and mix until the dough comes together. You do not need to let the dough stand or rise.
- Separate dough into 1 ½-inch ball. Roll out each ball into a 3-inch diameter circle.
- Place about 2 tablespoons of the meat mixture on one-half of the round and bring the other half over the filling.
- Seal the empanada with a fork, or sealing tool. Use the rest of the dough and mixture in the same manner.
- Do not allow empanadas to stand too long as the dough will rise and unseal.
- Fry in hot oil at 350 degrees for about 3 minutes, turning over halfway through the cooking process. They will be golden brown on both sides.
- Remove with a slotted spoon, and drain on paper towels. Serve warm.
Video
Notes
Empanadas can be stored in the refrigerator for up to seven days, or frozen for up to a month.
I dry roast the coriander and cloves together in a sauté pan for about 2 minutes, then ground them up in my coffee grinder. You can also grind them in a mortar. Don’t skip this step, it really brings out the flavor in the empanadas when you roast and grind the spices.
Click on over to see more videos by Red or Green?
Keyword Beef Roast, Empanadas, Los Foodies Magazine, Meat Empanaditas, New Mexican Recipes