Beef Chili Empanadas With Sour Cream Garlic Dipping Sauce
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
39
Spice
54
Sweetness
55
Sourness
48
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
1 cup
Sour Cream450 g
Beef Sirloin (ground)3 tbsps
Chili Powder1 tsp
Oregano (dried)3 tbsps
Tomato PasteDirections:
1
Heat the garlic and oil in a large skillet over medium heat
2
Cook, stirring, until the garlic becomes golden brown, about 2 minutes
3
Add the scallions and cook, stirring, just until bright green and tender, about 1 minute
4
Transfer half the garlic-scallion mixture to a medium serving bowl, stir in the sour cream, and refrigerate until ready to serve
5
Add the beef and pepper to the skillet and sprinkle lightly with salt and pepper
6
Raise the heat to high and cook, stirring to break the beef into small bits, until the meat is browned and cooked through, about 4 minutes
7
Stir in the chili powder, then the tomato paste
8
Cook, stirring, for 30 seconds
9
Remove from the heat, transfer to a rimmed baking sheet, and place in the freezer to cool quickly
10
When it's room temperature, stir in the cheese
11
While the meat mixture cools, fill a Dutch oven with oil to a depth of 1 inch (about 7 cups)
12
Heat to 375°F over medium heat
13
Scoop 2 tablespoons meat filling in the center of a pastry round fold the pastry in half to enclose the filling
14
Seal the edges by decoratively crimping or pressing with the tines of a fork
15
Repeat to fill and seal 3 more, then add to the hot oil
16
Cook, turning to evenly brown, until golden brown and crisp, 2 to 3 minutes
17
Transfer with a slotted spatula to paper towels to drain
18
While the first batch fries, fill and seal 4 more empanadas
19
Cook after the first batch comes out
20
Repeat until all the empanadas are filled, sealed, and fried
21
Garnish the sour cream sauce with scallions and serve with the hot empanadas