Mexican forces trounced the French army in the Mexican state of Puebla on May 5, 1862. Today, 148 years later, thousands of San Diegans are fighting for space in hundreds of restaurants during celebrations of Cinco de Mayo. Here is En Fuego Cantina & Grill’s spectacular recipe for Beef Picadillo Empanadas.
Makes 10 empanadas
According to Todd Castner, executive chef at En Fuego, “The best thing about working with Latin cuisine is the emphasis on the simplicity of the ingredients. There is a tendency among cooks and chefs to over-complicate dishes with too many flavors or components to make that dish their own.” His empanadas start with a basic, rustic recipe of ground beef, potatoes and roasted red chilies, which pairs well with the earthiness of fresh masa (corn) dough.
The dough:
1 pound masa fina* (corn mix)
1 1/4 ounces water
2 1/2 ounces all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1. In a mixing bowl, knead (by hand) the masa fina with the water until it takes on the consistency of soft cookie dough.
2. Knead in flour, baking powder and kosher salt. If the dough seems too dry, add more water. The dough should not be so wet that it sticks to your fingers.
3. Wrap dough in plastic wrap and chill until ready for use.
Filling:
1 large red potato
1/2 ounce olive oil
4 ounces ground beef
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chilies
Salt and pepper to taste
3 ounces tomato juice
2 ounces whole tomatoes, diced
1. Cut potato in half and then slice the halves into 1/4-inch slices.
2. In a medium sauté pan, add oil and heat until just smoking. Turn the burner down to medium-low.
3. Lay potatoes in a single layer in pan and cook until browned on one side.
4. Add ground beef, oregano, crushed red chilies, salt and pepper. Stir mixture constantly until meat is almost completely browned.
5. Add tomato juice and diced whole tomatoes. Continue simmering the mixture on low until potatoes are tender. Add more tomato juice as needed if the potatoes need more cooking time.
6. Once potatoes are tender, use a spoon to break the potatoes into small pieces.
7. Allow mixture to cool before handling.
Assembly/Cooking:
For assembly, you need either a tortilla press** or a rolling pin and wax paper.
If using a tortilla press, be sure to line the top and bottom with plastic.
1. Portion the dough into 3/4-ounce balls. Cover with plastic or a damp cloth until you are ready to press out.
2. If using a tortilla press, put a dough ball directly in the middle and press down until the dough is roughly 1/16-inch thick. If using a roller, roll dough out into a 1/16-inch round.
3. Take 3/4 of an ounce, or roughly a teaspoon full, of filling and put it on one side of the round. Add a pinch of jack cheese, a pinch of Cotija cheese and a pinch of cilantro. Fold dough over top of filling until the sides meet and it forms a crescent shape. Pinch sides together. Repeat process until dough and filling are gone. Should make approximately 10 empanadas.
4. In a large skillet add 3 cups cooking oil and heat to approximately 350 degrees. Add empanadas and fry until golden brown and crispy on the outside. Transfer to paper towels to remove excess oil and transfer to a platter for serving.
5. Garnish the empanadas with the remaining Cotija cheese, and serve with your favorite guacamole recipe and sour cream.
Enjoy!
* Masa fina (corn mix) and Cotija cheese (a firm-textured, somewhat crumbly white Mexican cheese) can be found in most Mexican specialty food stores. You can also try a local Mexican restaurant to see if it sells its pre-made masa.
** Tortilla presses can be found at most Mexican specialty food stores or check www.mexigrocer.com to order online.
En Fuego Cantina & Grill
