Mexican Spicy Beef and Cheese Empanadas Recipe – spiced Beef with melted Cheese in a flaky pastry. These empanadas make an excellent snack, entree or main course. The filling in this Mexican Spicy Beef and Cheese Empanadas recipe includes traditional Mexican spices which give the filling a Spicy taste that will have everybody requesting more.
Begins the Mexican Spicy Beef and Cheese Empanadas by Cooking Beef in a combination of garlic, chili powder, onions, cumin along with other spices. This particular spice blend imparts smokey heat to the beef and enhances its natural richness. After the beef is done and browned, it’s topped with a substantial dollop of cheese, typically Monterey Jack or cheddar, that melts in the pastry. This beef and cheese fills the empanadas.
The dough is the next stage for creating Mexican Spicy Beef and Cheese Empanadas. Dough should be flexible and soft yet sturdy enough to keep the filling together without breaking apart. The dough is rolled into tiny rounds and each is full of a spoonful of the beef cheese mixture. The edges are folded over to make a half moon of dough and the empanadas are sealed by crimping. This can help the filling remain in the pastry when frying or baking.
When assembled, the Mexican Spicy Beef and Cheese Empanadas recipe calls for them being fried or baked. The empanadas are slightly more healthy when baked and get a golden exterior. Fry them instead for a much more indulgent treat that’s deep fried and crispy. Both techniques create delicious results, so the method is up to individual preference. No matter the technique, serve the empanadas warm – with the cheese still gooey and the beef juicy and flavorful.
Serve with dipping sauces: Mexican Spicy Beef and Cheese Empanadas recipe. A spicy salsa, creamy sour cream or maybe a spicy chipotle sauce go with all the empanadas and also draw out the freshness. The meat cheese filling is heavy with spices and complimented by these sauces for a nourishing snack or meal.
Serve at a family function, party or even weeknight meal with this Mexican Spicy Beef and Cheese Empanadas recipe. It is easy to make, customizable and loaded with flavour everyone will like. Crisp pastry, sweet beef and creamy cheese can make a satisfying bite each time.
Ingredients For the Mexican Spicy Beef and Cheese Empanadas Recipe
Dough
All-purpose Flour
Butter
Salt
Eggs
Water
Apple Cider Vinegar
Cheese Monterey Jack or Mozzarella
Egg
Beef
Ground Beef
Onion
Garlic
Chipotles
Adobo Sauce
Chili Powder
Cumin
Salt
Black Pepper
Water
Cooking Instructions For the Mexican Spicy Beef and Cheese Empanadas Recipe
To begin, combine 3 1/4 cups of flour with 1.5 tablespoons of salt. Cut 6 ounces (1.5 sticks) of butter into tiny 1/2″ pieces and mix them with the flour. Don’t worry about completely dissolving the butter; just use your fingers to break up some of it into the mixture. Add just enough to make the mixture crumbly and leave some butter bits visible.
Combine 1/2 cup ice-cold water, 1.5 teaspoons vinegar, and 2 tiny eggs in a bowl. Using a spatula or fork, roughly mix this mixture into the flour. Transfer to a work surface, but avoid kneading as you do so! Simply mix it until it forms a cohesive ball. Refrigerate for at least two hours after covering with plastic wrap.
For the beef mixture, cook half an onion for a few minutes over medium-high heat in a drizzle of oil. Cook until browned after adding the ground beef. If desired, drain any fat. Add two minced garlic cloves and sauté for a short while. Add one tablespoon of adobo sauce, two to three minced chipotles, one or two tablespoons of chili powder (I used New Mexican), half a teaspoon of cumin, half a teaspoon of salt, and freshly cracked pepper. Stir thoroughly and simmer over medium heat with a splash of water added.
You can roll out the dough after it has cooled. Roll out 1/4 of the dough at a time if you’re using a cutting board. Before beginning, dust your work area and rolling pin with flour, then roll out the dough until it is no thicker than 1/4″.
Cut out rounds of the empanada dough with a bowl or biscuit cutter. Add 1-2 Tablespoons of the meat mixture and lots of cheddar chunks to each round. Using your fingers, lift the round’s two edges and seal them. To further seal the edges, use a fork.
Crack one egg in a bowl, whisk, and add a splash of water to make the eggwash. Apply the eggwash to the empanadas.
Bake for 20 to 25 minutes at 400 degrees Fahrenheit, or until golden brown. Before serving, allow it to cool for a few minutes.
Helpful Suggestions For the Mexican Spicy Beef and Cheese Empanadas Recipe
The Mexican Spicy Beef and Cheese Empanadas recipe is a delicious and flavorful dish, perfect for parties or a satisfying meal. To make these empanadas truly stand out, it’s important to balance the flavors of the beef with the right spices. Start by cooking the beef thoroughly, using a combination of ingredients such as onions, garlic, cumin, and chili powder for that authentic Mexican flavor.
If you enjoy extra heat, consider adding chopped jalapeños or a bit of hot sauce to the filling. For the cheese, a combination of Oaxaca cheese or mozzarella works well due to its meltability and mild taste, but feel free to add some sharp cheddar for extra flavor. You can either use store-bought empanada dough for convenience or make your own dough from scratch for a more authentic touch. When assembling the empanadas, be sure to seal the edges properly to avoid any filling spilling out during baking or frying.
Brush the empanadas with egg wash before baking to achieve a golden, crispy crust. Bake at 375°F (190°C) for about 20 minutes or until they are golden brown and delicious. These empanadas are best served with a side of salsa, guacamole, or a fresh lime for an added zesty touch.
Storage Instructions For the Mexican Spicy Beef and Cheese Empanadas Recipe
If you have any leftover Mexican Spicy Beef and Cheese Empanadas, storing them correctly will help preserve their flavor and texture. Allow the empanadas to cool to room temperature before storing them. Place them in an airtight container or wrap them individually in plastic wrap to prevent them from becoming soggy or losing their crispiness.
The empanadas can be stored in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and bake them for 10-12 minutes, or until they are heated through and crispy again. For longer storage, you can freeze the empanadas. Arrange the cooled empanadas on a baking sheet and freeze them for about an hour to prevent them from sticking together. Once frozen, transfer them to a freezer-safe bag or container and store them for up to 2-3 months.
When you’re ready to enjoy them, you can either bake them directly from the freezer at 375°F (190°C) for about 20-25 minutes or fry them for a quick and crispy snack. Be sure to check that they are heated all the way through before serving.
FAQ For the Mexican Spicy Beef and Cheese Empanadas Recipe
Question: Can I make the Mexican Spicy Beef and Cheese Empanadas recipe ahead of time?
A: Yes, you can prepare the Mexican Spicy Beef and Cheese Empanadas recipe ahead of time. You can assemble the empanadas and freeze them before baking. When ready to cook, simply bake or fry them straight from the freezer, and they will turn out fresh and delicious.
Question: What other types of cheese can I use in the Mexican Spicy Beef and Cheese Empanadas recipe?
A: While Oaxaca cheese is traditionally used in the Mexican Spicy Beef and Cheese Empanadas recipe, you can substitute it with other cheeses like mozzarella or cheddar. A mix of cheeses will give you the meltiness you want with added flavor.
Question: Can I fry the Mexican Spicy Beef and Cheese Empanadas instead of baking them?
A: Absolutely! You can fry the Mexican Spicy Beef and Cheese Empanadas for a golden, crispy texture. Heat oil in a frying pan over medium-high heat, and fry the empanadas for 3-4 minutes on each side until they are golden brown and crispy.
Question: How long can I store the Mexican Spicy Beef and Cheese Empanadas recipe in the refrigerator?
A: The Mexican Spicy Beef and Cheese Empanadas can be stored in the refrigerator for up to 3 days. Make sure to place them in an airtight container or wrap them tightly to maintain their freshness.
Question: What sides pair well with the Mexican Spicy Beef and Cheese Empanadas recipe?
A: The Mexican Spicy Beef and Cheese Empanadas recipe pairs wonderfully with fresh sides like guacamole, salsa, or a light salad. You can also serve them with Mexican rice or beans for a more filling meal.
East Mexican Spicy Beef and Cheese Empanadas Recipe
Ingredients
Dough
- 3 1/4 cups All-purpose Flour
- 6 oz. Butter
- 1.5 tsp Salt
- 2 Eggs small
- 1/2 cup Water ice cold
- 1.5 tbsp Apple Cider Vinegar
- 1 cup Cheese Monterey Jack or Mozzarella
- 1 Egg for the eggwash
Beef
- 1 lb. Ground Beef
- 1/2 Onion
- 2 cloves Garlic
- 2-3 Chipotles in adobo
- 1 tbsp Adobo Sauce
- 1-2 tbsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Salt
- Ground Black Pepper cracked
- 1/2 cup Water
Instructions
- To begin, combine 3 1/4 cups of flour with 1.5 tablespoons of salt. Cut 6 ounces (1.5 sticks) of butter into tiny 1/2" pieces and mix them with the flour. Don't worry about completely dissolving the butter; just use your fingers to break up some of it into the mixture. Add just enough to make the mixture crumbly and leave some butter bits visible.
- Combine 1/2 cup ice-cold water, 1.5 teaspoons vinegar, and 2 tiny eggs in a bowl. Using a spatula or fork, roughly mix this mixture into the flour. Transfer to a work surface, but avoid kneading as you do so! Simply mix it until it forms a cohesive ball. Refrigerate for at least two hours after covering with plastic wrap.
- For the beef mixture, cook half an onion for a few minutes over medium-high heat in a drizzle of oil. Cook until browned after adding the ground beef. If desired, drain any fat. Add two minced garlic cloves and sauté for a short while. Add one tablespoon of adobo sauce, two to three minced chipotles, one or two tablespoons of chili powder (I used New Mexican), half a teaspoon of cumin, half a teaspoon of salt, and freshly cracked pepper. Stir thoroughly and simmer over medium heat with a splash of water added.
- You can roll out the dough after it has cooled. Roll out 1/4 of the dough at a time if you're using a cutting board. Before beginning, dust your work area and rolling pin with flour, then roll out the dough until it is no thicker than 1/4".
- Cut out rounds of the empanada dough with a bowl or biscuit cutter. Add 1-2 Tablespoons of the meat mixture and lots of cheddar chunks to each round. Using your fingers, lift the round's two edges and seal them. To further seal the edges, use a fork.
- Crack one egg in a bowl, whisk, and add a splash of water to make the eggwash. Apply the eggwash to the empanadas.
- Bake for 20 to 25 minutes at 400 degrees Fahrenheit, or until golden brown. Before serving, allow it to cool for a few minutes.
1 comment
family loved these but time consuming to make.