Latin American > Colombian

Charichuelo-Style Beef Empanadas Recipe

Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, finely chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup beef broth
- 1/4 cup raisins
- 1/4 cup green olives, chopped
- 1/4 cup chopped fresh parsley
- 2 tbsp. vegetable oil
- 1 package of empanada dough (store-bought or homemade)
- 1 egg, beaten

Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet

Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the onion, garlic, and red bell pepper, and cook until softened, about 5 minutes.
3. Add the ground beef, cumin, paprika, oregano, salt, and black pepper, and cook until browned, about 10 minutes.
4. Add the beef broth, raisins, and olives, and cook for another 5 minutes, until the liquid has evaporated.
5. Remove the skillet from the heat and stir in the parsley. Let the filling cool to room temperature.
6. Preheat the oven to 375°F.
7. On a lightly floured surface, roll out the empanada dough to 1/8-inch thickness.
8. Using a 4-inch round cutter, cut out circles of dough.
9. Place a spoonful of the beef filling in the center of each dough circle.
10. Fold the dough over the filling to create a half-moon shape, and crimp the edges with a fork to seal.
11. Place the empanadas on a baking sheet lined with parchment paper.
12. Brush the empanadas with the beaten egg.
13. Bake for 20-25 minutes, until golden brown.


Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas

Nutritional information:
Calories: 230
Fat: 12g
Carbohydrates: 20g
Protein: 10g
Sodium: 380mg
Sugar: 4g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Raisins can be substituted with dried cranberries or chopped dates.
- Green olives can be substituted with black olives or capers.

Variations:
- Add a diced potato to the filling for extra texture.
- Use a different type of meat, such as pork or lamb.
- Add a spicy kick by adding diced jalapeño peppers to the filling.

Tips and tricks:
- Make sure the filling is completely cooled before filling the empanadas to prevent the dough from becoming soggy.
- If the dough is too dry, add a little water to make it more pliable.
- Don't overfill the empanadas, or they may burst open during baking.

Storage instructions:
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the empanadas in a preheated 350°F oven for 10-15 minutes, until heated through.

Presentation ideas:
- Serve the empanadas on a platter with a side of chimichurri sauce for dipping.

Garnishes:
- Garnish with a sprinkle of chopped fresh parsley.

Pairings:
- Serve with a side of rice and beans for a complete meal.

Suggested side dishes:
- Spanish rice
- Black beans
- Grilled vegetables

Troubleshooting advice:
- If the empanadas are not browning evenly, rotate the baking sheet halfway through baking.
- If the filling is too dry, add a little more beef broth to moisten it.

Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.

Food history:
- Empanadas are a traditional dish in many Latin American countries, including Argentina, Chile, and Mexico.

Flavor profiles:
- The beef filling is savory and slightly sweet, with a hint of spice from the cumin and paprika.

Serving suggestions:
- Serve the empanadas as an appetizer or a main dish.

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Region: Colombian

Taste: Savory, Spicy, Tangy, Meaty, Herbal