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Empanadas con Chile con Carne (Empanadas with Chili con Carne)

Time: Prep: 35 minutes plus chilling | Cook/Bake: 1 hour 1 minute
Servings: 18

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Welcome to our kitchen! Today, we’re excited to share a delicious and hearty recipe that embodies the rich flavors of Mexican cuisine: Empanadas con Chile con Carne. These tasty treats are a perfect blend of crispy pastry and flavorful, spicy filling. Whether you’re looking for a snack, a party appetizer, or a satisfying meal, these empanadas are sure to impress. Follow along as we guide you through each step to create this mouthwatering dish. Let’s get cooking!

 

Ingredients

1 tablespoon olive oil 

1 medium celery rib, finely chopped 

1 small carrot, finely chopped 

1/2 small white onion, finely chopped 

1 pound 85% lean ground beef 

1 tablespoon chili powder 

1 teaspoon ground cumin 

1 teaspoon kosher salt 

1/2 teaspoon ground black pepper 

1/4 teaspoon ground cinnamon 

1 can (15.5 ounces) seasoned black beans, undrained 

1 can (14.5 ounces) petite diced tomatoes 

2 tablespoons chipotle pepper paste 

1 tablespoon fresh chopped cilantro 

Empanada Dough 

3 cups all-purpose flour plus additional for dusting 

1 teaspoon kosher salt plus additional for sprinkling (optional) 

1/2 cup cold unsalted butter (1 stick), cut into 1/2-inch pieces 

2 large eggs, beaten plus additional for brushing (optional) 

Preparation

Chili con Carne 

  1. In large saucepot, heat oil over medium-high heat. Add celery, carrot and onion; cook 4 minutes or until almost tender, stirring frequently. Add beef, chili powder, cumin, salt, pepper and cinnamon; cook 6 minutes or until browned, breaking up beef with side of spoon. Stir in beans with their juice, tomatoes with their juice and chipotle paste; heat to a simmer. Reduce heat to medium-low; cook 15 minutes or until thickened, stirring occasionally. Remove from heat; cool completely. Stir in cilantro. Makes about 4 cups Chili con Carne.

 

Empanada Dough 

  1. In large bowl, whisk flour and salt; with 2 knives or pastry cutter, cut in butter until pea-size crumbs form. Add eggs and 2/3 cup ice water; gradually stir until dough comes together. On lightly floured work surface, divide dough in half; shape each half into a ball and form into a 6-inch disk. Wrap dough disks in plastic wrap; refrigerate 30 minutes.

  

  1. Preheat oven to 425°; line 2 rimmed baking pans with parchment paper. On lightly floured work surface, roll out 1 dough disk into a 14-inch circle (about 1/4-inch thick); using a 4 1/2-inch round cutter, cut 6 circles. Gather dough scraps, reroll and cut 3 more circles. Roll each circle into 5 1/2-inch circle; place about 3 1/2 tablespoons Chili con Carne in center of each circle and brush edges of dough with water. Fold dough in half over filling; crimp edges with back of fork and place on 1 prepared pan. Brush empanadas with egg and sprinkle with salt, if desired; bake 18 minutes or until golden brown, rotating once. Repeat with remaining dough disk and Chili con Carne. Makes about 18 empanadas.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.