Transform Your Taco Tuesday: How To Make Beef Empanadas With Flour Tortillas

Satisfy your cravings with these mouthwatering beef empanadas, crafted using the convenience of flour tortillas. This delectable treat is a perfect blend of flavors and textures, guaranteed to tantalize your taste buds. Follow our comprehensive guide to master the art of making beef empanadas with flour tortillas.

Ingredients:

For the Filling:

• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup beef broth

For the Empanadas:

• 12 flour tortillas (10-inch)
• 1/2 cup vegetable oil, for frying

Instructions:

1. Prepare the Filling:

• In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
• Add the onion, green bell pepper, and red bell pepper to the skillet. Cook until softened, about 5 minutes.
• Season with cumin, chili powder, salt, and black pepper. Stir to combine.
• Pour in the beef broth and simmer for 10 minutes, or until the liquid has reduced.

2. Assemble the Empanadas:

• Place a flour tortilla on a flat surface.
• Spoon about 1/4 cup of the beef filling onto the center of the tortilla.
• Fold the tortilla in half, pressing the edges together to seal.
• Crimp the edges with a fork to ensure they are tightly closed.

3. Fry the Empanadas:

• Heat the vegetable oil in a large skillet or deep fryer to 375 degrees Fahrenheit.
• Carefully place the empanadas into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
• Drain the empanadas on paper towels to remove excess oil.

4. Serve and Enjoy:

• Serve the beef empanadas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Tips for Perfect Empanadas:

• For a crispier crust, double-fry the empanadas.
• If you don’t have a deep fryer, you can shallow-fry the empanadas in a skillet with about 1 inch of oil.
• Make sure the filling is completely cool before assembling the empanadas to prevent the tortillas from tearing.
• Use a fork to press down on the edges of the empanadas to ensure they are sealed properly.
• Don’t overcrowd the skillet when frying the empanadas. This will prevent them from cooking evenly.

Variations:

• Vegetarian Empanadas: Replace the ground beef with cooked black beans or lentils.
• Spicy Empanadas: Add chopped jalapenos or chili peppers to the filling.
• Cheese Empanadas: Sprinkle shredded cheese over the filling before folding the tortillas.
• Baked Empanadas: Preheat oven to 400 degrees Fahrenheit. Place the empanadas on a baking sheet and bake for 15-20 minutes, or until golden brown.

Health Benefits of Beef Empanadas:

• Protein: Beef is an excellent source of protein, which is essential for building and repairing tissues.
• Iron: Beef is rich in iron, which is important for red blood cell production.
• Zinc: Beef contains zinc, which supports immune function and wound healing.
• Vitamin B12: Beef is a good source of vitamin B12, which is crucial for nerve function and cell growth.

Culinary Adventure:

Embark on a culinary adventure by experimenting with different filling variations. Try using ground turkey, chicken, or pork. Explore the flavors of different vegetables, such as corn, zucchini, or mushrooms. Don’t be afraid to experiment with different dipping sauces and toppings to create your own unique empanada experience.

Basics You Wanted To Know

1. Can I use other types of flour tortillas?

• Yes, you can use any type of flour tortilla you prefer, such as whole wheat or corn tortillas.

2. Can I freeze the empanadas?

• Yes, you can freeze the empanadas before frying. Once they are assembled, place them on a baking sheet and freeze for up to 3 months. When ready to cook, thaw the empanadas overnight in the refrigerator and then fry as directed.

3. What is a good dipping sauce for beef empanadas?

• There are many delicious dipping sauces that pair well with beef empanadas, such as salsa, guacamole, sour cream, chimichurri, or aji verde.