New Mexico Style Minced Meat Empanaditas Recipe/Empanadas de Carne
These aren't your usual Meat Empanadas/Empanadas de Carne. These are delicious New Mexico style Minced Meat Empanaditas. The filling is made with beef or pork, pine nuts and sweet & savory spices. The dough uses a bit of yeast to ensure a pillowy fried bread exterior. They're delicious all by themselves, but you can serve them with guacamole, salsa, sour cream, or queso. Read on for the recipe.
Video
Equipment
- 1 Large pot For boiling the meat
- 1 Food processor For grinding meat filling
- 1 Large mixing bowl For preparing dough
- 1 Rubber Spatula For mixing dough initially
- 1 Rolling Pin To roll out empanada discs
- 1 Frying pan or deep fryer For frying empanadas
- 1 Slotted spoon To remove fried empanadas safely
Ingredients
For the filling:
- 2 lbs. beef or pork (plus broth)
- 1/2 cup pine nuts
- 1/2 tsp. allspice
- 1 tsp. nutmeg
- 3/4 cup sugar
- 1 tsp. salt optional
- 1/2 cup raisins or applesauce
For the dough/masa:
- 1 1/8 tsp. dry active yeast (approx. half a package)
- 3 cups lukewarm water
- 2 tbsp. sugar
- 1/2 tsp. salt
- 1 egg lightly beaten
- 4 tbsp. shortening, melted
- Enough flour to make a dry dough (I ended up using 8 cups)
For Frying:
- Plenty of oil for deep frying
Instructions
- Cut meat in small pieces and cook by boiling it in water until tender.
- Remove and let the meat cool, but save the broth for later.
- Once the meat is cooled, place it in a food processor along with pine nuts, allspice, nutmeg, sugar, and salt.
- Grind until you have a moist, thick filling.
- Add a little of the broth, if necessary, so that it's not too dry, (I used about half a cup. )
- Place minced meat in the refrigerator while making the masa.
- Place yeast, sugar, and salt in a large mixing bowl.
- Add water and mix until dissolved.
- Add in lightly beaten egg and melted shortening, and mix to combine.
- Begin adding in flour.
- Start mixing with a rubber spatula, but switch to using clean hands when necessary.
- Knead until you have dry dough.
- Break off pieces of dough and roll out using a rolling pin to form discs that are anywhere from 4" to 7" in diameter.
- Fill the center of the patty with minced meat.
- Fold over and pinch edges together to form a seal.
- It's helpful if you chill the empanadas in the refrigerator for about 10 minutes before frying them.
- Deep fry until golden brown on both sides.
Notes
This recipe and video were created and produced by Marcy Inspired.
