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!