So, let me spill the beans! The first time I whipped these up, I was feeling pretty cocky. I had all my ingredients laid out and was ready to impress. But, surprise! I realized I had picked up the wrong type of dough. It was a learning moment, folks! I ended up using pre-made pie dough for the first batch – and wow, it still turned out delish, just a bit thicker than I’d like. After a little tinkering with the recipe, I honed in on using a homemade empanada dough, which truly brought the flavor to a whole new level. What a taste adventure!
Taco Empanadas
Ingredients
- For the Dough:
- 2 ½ cups of all-purpose flour
- Or you can use whole wheat flour if you want to feel extra healthy!
- 1 tsp of salt
- 1/2 cup of unsalted butter cubed
- Substituting with vegetable shortening works too!
- 1/4 cup of ice water
- For the Filling:
- 1 lb ground beef or turkey
- Beyond meat is a great vegetarian option if you want to give it a whirl!
- 1 packet taco seasoning or make your own with cumin, chili powder, garlic powder, and paprika
- 1 cup shredded cheese cheddar or Mexican blend
- 1/2 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped cilantro
- If you’re not a cilantro fan, feel free to leave it out!
- For the Egg Wash:
- 1 egg beaten, for that golden touch!
Instructions
- Making the Dough: In a big mixing bowl, combine the flour and salt. Then, add in your cubed butter. Use your fingers (or a pastry cutter if you’re feeling fancy) to mix it until it looks like coarse crumbs – trust me, this part is fun! Now, slowly pour in that ice water, stirring just until the dough starts to come together. Wrap it in plastic wrap and pop it in the fridge while we tackle the filling.
- Cooking the Fillin’s: In a skillet over medium heat, toss in your ground meat. Cook it until browned, about 5-7 minutes. Drain the grease (nobody wants greasy empanadas) and add in the taco seasoning, along with some water (as per seasoning packet instructions). Stir it up and let it simmer for about 2-3 minutes until the sauce thickens. Finally, mix in the onions, tomatoes, and cilantro. Let it cool for a bit before we fill those empanadas!
- Roll it Out: Take that dough out of the fridge, and on a floured surface, roll it out to about 1/8 inch thick. You can also use a rolling pin if you have one handy! Cut out circles, about 4-6 inches in diameter. I like to use a small bowl as my cutter – keeps it simple!
- Fill ’Er Up: Now comes the fun part! Grab a circle of dough and put a tablespoon (or two, no judgment here!) of the taco filling in the center. Fold it over and crimp the edges with a fork to make sure those yummy flavors don’t escape during baking. Keep going until all dough and filling are used. You got this!
- Ready, Set, Bake: Preheat your oven to 400°F (200°C) while you place the empanadas on a baking sheet lined with parchment paper. Brush the tops with that beaten egg (makes ‘em shiny and golden). Bake for about 20 minutes until they’re gloriously golden brown! Your kitchen will smell *heavenly*! Make sure you let them cool for a few minutes before you dive in—trust me, you want to avoid a burned tongue!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 17g |
| Carbohydrates | 30g |
| Fat | 20g |
| Fiber | 2g |
5 Tips for This Recipe
- Don’t overfill your empanadas! A tablespoon is usually just the right amount.
- Chill your dough! It makes it super easy to work with.
- Don’t skip the egg wash! It’s what gives that gorgeous golden color.
- Play with the filling! Experiment with veggies or beans for variety.
- Serve with salsa or guacamole for a fun dip!
5 FAQs for This Recipe
- Can I use store-bought dough? Absolutely! It’ll save you some time.
- How do I store leftovers? Keep them in an airtight container in the fridge for up to 3-4 days.
- Can I freeze these? Yes! Freeze uncooked empanadas in a single layer, then transfer to a bag.
- What other fillings can I use? Think chicken, cheese, or even veggies! Get creative!
- Can I bake these instead of frying? Yes! This recipe is designed for baking.
5 Storage Tips
- Let them cool completely before storing to avoid sogginess.
- Use parchment paper between layers to keep them from sticking.
- Label anything you freeze with the date – this helps keep track of what’s what!
- Reheat them in the oven for that fresh-baked crunch!
- Don’t forget about those cute little empanada-style sandwiches you can make with the leftovers!
5 Common Cooking Mistakes
- Not using cold butter in the dough—room temp butter can make your dough too slippery!
- Overworking your dough, which can lead to tough empanadas!
- Not sealing the edges well; you will lose that delicious filling!
- Skipping the resting time for the dough—it leads to better empanadas!
- Eating them too quickly and burning your tongue (Trust me!).
Final Thoughts
Making Taco Empanadas was a total adventure, one that began with a bit of trial and error but ended in flavor-packed success! These delightful bites are a perfect mix of taco goodness wrapped in a crispy exterior. Whether you’re enjoying them with friends at a get-together or savoring them solo with a movie, they’re sure to impress!
From experimenting with different fillings to perfecting the crust, I learned that the process is just as important as the delicious outcome. Each bite packs a punch of flavor and joy. Plus, they’re pretty easy to whip up once you get the hang of it!
So grab your apron, gather your ingredients, and get ready to embark on this tasty journey with Taco Empanadas. I promise you won’t regret it, and neither will your taste buds!
