Beef Taco Empanada Recipe

Make the dough: Combine flour, sugar, salt, egg yolks, and water in a bowl; mix to combine. Add butter one at a time and mix until crumbly. Transfer mixture to a flour mixture or into the bowl of an electric mixer fitted with the dough hook attachment and knead until smooth and forms into a ball. Transfer to a bowl, cover, and chill for 1 hour. 

Make the filling: Heat oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add ground beef and cook for 3 minutes. 

Add corn and carrots, beans, and bell peppers; cook for 2 minutes. Add taco seasoning and mix well. Season with salt, pepper, and chili flakes. Set aside to cool completely. 

Remove dough from bowl and transfer to a floured surface. Knead slightly, then divide into 20 to 24 equal pieces. Roll each piece into a ball and flatten with a rolling pin until 2 1/2 to 3 inches in diameter. 

Take about 1 1/2 to 2 tablespoons filling and place at the center of the dough. Fold, press edges, and crimp with a fork. Repeat with remaining dough and filling. 

Heat oil in a deep-fryer. Deep-fry empanadas until golden, about 2 to 3 minutes per side. Drain on paper towels. Serve warm. 

See Also

Recipe

Cheesy Corned Beef Empanadas

May 30, 2016

Recipe

Pork Sisig Empanada Recipe

May 14, 2019

Recipe

Cheesy Beef Empanada Recipe

Apr 23, 2019

Recipe

Ham and Cheese Empanadas Recipe

Jun 5, 2017