Whether served as a main course or an appetizer, these fried beef empanadas with olives and sofrito are full of savory flavor that everyone will enjoy.
Preparation Time
30 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 40 mins
Calories
374 Calories
Recipe Instructions
Step 1
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Step 2
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.
Step 3
Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.
Step 4
Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.
Step 5
Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.
Step 6
Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.
Ingredients
1 tablespoon water
1 pound lean ground beef
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup chicken stock
4 cloves garlic, minced
½ teaspoon ground cumin
½ cup chopped fresh cilantro
½ cup tomato sauce
1 large egg, beaten
1 cup oil for frying, or as needed
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
