Hi Veg!
My husband and I are of Puerto Rican heritage (but we live in the mainland US), and one of our favorite meals are Empanadas.
Empanadas are made with empanada wrappers (we buy ours frozen at the grocery), which comes in circles. The filling includes ground hamburger, chopped green olives, and a latin seasoning called Recaito. Recaito is a green paste/sauce made from finely chopped cilantro, green pepper, onions, and garlic. My mother-in-law makes her own, which is out of this world, but we often buy it in a jar at the grocery. Latin foods are very common in the US, and can be found at most grocery stores.
One browns the ground beef, then draining the oil, adds the chopped green olives and recaito. It is all stirred together and cooked for about 10 minutes. Then you let it cool. After cooling, you spoon a 1/4 cup or so onto half of your empanada wrapper. You dampen the edges, fold the wrapper over, and smash the edges together with the tines of a fork to hold everything together. We then freeze them.
To cook, I take a few out of the freezer (or you could just use the fresh-made ones), and put them in a heavy pan which has vegetable oil heating in it. The oil should be deep enough for the empanada to float. Fry them until they are golden brown, let cool on paper towels. I love them with a dipping sauce made from apricot jam and sriracha (a Thai pepper sauce).
I hope you enjoy our empanadas!
BossNurse
My husband and I are of Puerto Rican heritage (but we live in the mainland US), and one of our favorite meals are Empanadas.
Empanadas are made with empanada wrappers (we buy ours frozen at the grocery), which comes in circles. The filling includes ground hamburger, chopped green olives, and a latin seasoning called Recaito. Recaito is a green paste/sauce made from finely chopped cilantro, green pepper, onions, and garlic. My mother-in-law makes her own, which is out of this world, but we often buy it in a jar at the grocery. Latin foods are very common in the US, and can be found at most grocery stores.
One browns the ground beef, then draining the oil, adds the chopped green olives and recaito. It is all stirred together and cooked for about 10 minutes. Then you let it cool. After cooling, you spoon a 1/4 cup or so onto half of your empanada wrapper. You dampen the edges, fold the wrapper over, and smash the edges together with the tines of a fork to hold everything together. We then freeze them.
To cook, I take a few out of the freezer (or you could just use the fresh-made ones), and put them in a heavy pan which has vegetable oil heating in it. The oil should be deep enough for the empanada to float. Fry them until they are golden brown, let cool on paper towels. I love them with a dipping sauce made from apricot jam and sriracha (a Thai pepper sauce).
I hope you enjoy our empanadas!
BossNurse
Puerto Rican Empanadas
![Puerto Rican Empanadas]()
Reviewed by Doctor Smile
on
September 02, 2012
Rating:
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