beef empanadas with chipotle dip

Feliz Cinco de Mayo!

What’s that you say…today is a day of unfettered eating of queso and drinking margaritas…on a Saturday?  I’m in!  Well…not really.  It’s also the Kentucky Derby and  we are going to party that will require me to wear a hat, dress, and act somewhat gentrified.  Darn horse racing, always putting a damper on my mexican debauchery.

But that didn’t stop me from making some of my favorites to share.  You can eat an empanada with a mint julep, can’t you?

Warning:  these take a bit of time to prepare, but are SO worth it.  And you get a ton.  And while physical labor usually deters me from a chore.  This one is worth it.

what you need: (adapted from cooking light)

1 cup finely chopped red potato

1 cup finely chopped onion

1 cup beef broth

1/4 teaspoon salt

1 teaspoon cumin

1/2 teaspoon allspice

1/4 teaspoon black pepper

1/2 poun boneless beef top sirloin, trimmed and diced

2 garlic cloves, minced

2 tablespoons finely chopped cilantro

1 tablespoon cilantro

1 tablespoon water

36 wonton wrappers

8 oz sour cream

1 small can of chipotle chile in adobo sauce

what to do:

Combine the first 10 ingredients in a saucepan.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat, and simmer for 8 minutes or until potato is tender.  Remove from heat and cool.

Once the beef mixture is cool, drain the liquid off in a colander.  Put the mixture into a food processor and pulse a few times…OR you can finely chop by hand.

I did this all the day before, put it in the fridge and assembled the empanadas later.

preheat oven to 400, put 2 cookie sheets in the oven to warm.

combine cornstarch and water, whisking to combine thoroughly.

I work with 8 wontons at a time, like an assembly line.  Put wontons on cutting board, place 1 tablespoon of beef mixture in a corner.  Moisten the edges of the wonton with the cornstarch mixture, bring opposite corners together to form a triangle.  Press and seal.

repeat with remaining wontons and beef mixture.  Place prepared empanadas on a wire rack when done.

when they are all prepared, remove cookie sheets from oven, spray with cooking spray (or use a silpat).  Place empanadas on sheets, and spray them with cooking spray as well.

put in oven for 8 minutes or until golden.

While the empanadas are baking, take your chiles and put them in the food processor or blender and blend until smooth.  Combine 2 tablespoons of chile paste with the sour cream.  Stir to combine.

serve empanadas with chipotle dip and enjoy!