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Correo Electrónico
Receta Empanadas
de
Shawnna and Davide Busetti
Calificación:
4.0
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Ingredientes
2 pounds ground
beef
2 pounds
onions
, finely chopped
1/2 cup extra virgin
olive oil
salt
and
pepper
to taste
1 tbsp
cumin
2-3 tbsp sweet
paprika
1/2 cup sugar
hard boiled
eggs
cut into eighths, green olives,
if you like, raisins optional
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Recetas de este chef
Shawnna and Davide Busetti
Mission Viejo, CA (Estados Unidos)
Inscribió Domingo, 11 de Abril de 2010
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Correo Electrónico
%20I%20like%20%22La%20Saltena%22%20brand,%20sold%20in%20the%20freezer%20section%20of%20Latin%20American%20specialty%20grocers.%20I%20suggest%20%22para%20freir%22%20for%20frying.%20You%20can%20also%20get%20%22para%20hornear%22%20to%20bake,%20but%20in%20my%20opinion%20the%20result%20is%20inferior.%3C/p%3E%3Cp%3EVegetable%20oil%20for%20frying,%20or%20lard%20if%20you%20dare%3C/p%3E%3Cp%3EIn%20a%20large%20skillet%20heat%20the%20extra%20virgin%20olive%20oil%20until%20super%20hot.%20Add%20the%20diced%20onions,%20and%20stir%20frequently%20until%20they%20become%20slightly%20golden.%20Add%20this%20point%20add%20the%20ground%20beef,%20and%20cook%20for%20about%2010-15%20minutes,%20stirring%20regularly%20with%20a%20wooden%20spoon.%3C/p%3E%3Cp%3EAdd%20the%20salt,%20pepper,%20and%20cumin,%20mix%20together%20well,%20then%20add%20the%20paprika%20a%20bit%20at%20a%20time.%20The%20mixture%20will%20start%20to%20%20take%20on%20a%20reddish%20color.%20It%20should%20be%20red,%20but%20not%20too%20dark.%3C/p%3E%3Cp%3EContinue%20cooking%20and%20stirring%20the%20mixture%20for%20appoximately%2010-15%20minutes%20longer.%20Next,%20add%20the%20sugar,%20and%20stir%20for%20another%205%20minutes%20until%20the%20sugar%20is%20completely%20dissolved.%3C/p%3E%3Cp%3EAt%20this%20point,%20let%20the%20mixture%20cool%20slightly,%20then%20cover%20and%20refrigerate%20it%20for%20about%2012%20hours.%20It%20is%20best%20to%20make%20the%20filling%20the%20day%20before%20you%20are%20planning%20to%20use%20it.%3C/p%3E%3Cp%3EIf%20you%20are%20using%20the%20frozen%20tapas%20or%20discs%20of%20empanada%20dough,%20let%20them%20thaw%20at%20room%20temperature%20for%20about%20an%20hour%20before%20you%20intend%20to%20use%20them.%20Put%20about%20a%20tablespoon%20of%20the%20meat%20mixture%20in%20the%20center%20of%20each%20disc,%20I%20always%20put%20a%20green%20olive%20at%20the%20end.%20Traditionally,%20you%20would%20also%20add%20the%20wedge%20of%20hard%20boiled%20eggs,%20and%20raisins%20are%20optional.%20I%20omit%20them.%20Press%20the%20dough%20closed%20all%20the%20way%20around,%20then%20fold%20the%20dough%20over%20with%20your%20fingers%20and%20crimp%20closed.%20You%20can%20also%20use%20a%20fork%20to%20seal%20the%20empanada%20shut,%20but%20you%20can%20do%20just%20fine%20by%20hand,%20once%20you%20have%20a%20system%20down.%3C/p%3E%3Cp%3EWhen%20you%20are%20ready%20to%20cook%20the%20empanadas,%20heat%20your%20oil%20to%20a%20high%20heat%20(around%20375%20degrees)%20in%20a%20fryer.%20Drop%20the%20empanadas%20in,%20and%20%20let%20cook%20for%20about%203-4%20minutes,%20until%20they%20look%20a%20nice%20golden%20color.%20Be%20sure%20to%20turn%20them%20over%20during%20the%20cooking%20process.%20When%20done,%20set%20them%20on%20a%20paper%20towel%20lined%20baking%20dish%20to%20absorb%20any%20excess%20oil%20until%20ready%20to%20serve.%20They%20are%20best%20served%20and%20eaten%20immediately.%20Enjoy!!!!!!!!!%3C/p%3E){kind=link}