Empanadas!!!

Beef and Chicken Empanadas

Last March I traveled to Brazil for the second time in 5 years. What a difference 5 years made in the Brazilian economy because I distinctly remember the US dollar going a lot further in January 2006. Anyway I digress, Brahma or Skol beer and an empanada was pretty much a staple for my fellow travelers and I because it was a cheap breakfast or lunch...yes we had beer in the morning on Ipanema Beach, I know you're jealous. I can't quite replicate the Brazilian empananda because I'm awful at making anything that involves dough and a Brazilian empanada is usually baked not fried. However, Goya makes awesome empanada shells that make my life a lot easier when I'm craving empanandas.

Beef Empandas

1 Packet of defrosted Empanada Shells
1 lb of Ground Beef
1 cup of finely chopped Green and Red Peppers
1 small onion, finely chopped
3 cloves of garlic, minced
1/2 cup of beef broth
1/2 cup of seasoned or unseasoned bread crumbs
1/2 teaspoon of McCormick Caribbean Jerk seasoning
1/2 Packet of Goya Sazon
1 Teaspoon of Badia Complete Seasoning
1 Tablespoon of Goya Tomato Based Sofrito
2 Tablespoons of Goya Tomato Sauce
Salt and Pepper to taste

Allow empanada shells to defrost according to package instructions

In a medium skillet/frying pan over medium-high heat saute the onion, peppers, and garlic in olive oil until limp. Add ground beef and season with salt, pepper, badia seasoning, jerk seasoning, and sazon and saute until thoroughly cooked. Then add tomato sauce, sofrito, bread crumbs, and broth, then lower heat and allow the mixture to simmer for 5 minutes, then remove from heat.

Preheat Deep Fryer to 350 degrees. While the mixture is cooling, use a rolling pin or wine bottle and slightly roll out the defrosted dough. Take a 1-2 teaspoons of the mixture and place in the center of the dough.

Fold the dough over.

Seal with a fork.

Place 2-3 empanadas in the deep fryer and fry for 2-3 minutes or until golden brown. Allow to cool and drain on a plate of empanadas. Serve with homemade or store bought salsa.

The recipe is basically the same for chicken, except a few minor changes.

1 Packet of defrosted Empanada Shells
1 lb of boneless skinless chicken breast or thighs
1 cup of finely chopped Green and Red Peppers
1 small onion, finely chopped
3 cloves of garlic, finely chopped
3/4 cup of chicken broth
1/2 teaspoon of McCormick Caribbean Jerk seasoning
1/2 Packet of Goya Sazon
1 Teaspoon of Badia Complete Seasoning
1 Tablespoon of Goya Tomato Based Sofrito
2 Tablespoons of Goya Tomato Sauce
Salt and Pepper to taste

In a very deep skillet or dutch oven saute the onions, peppers, and garlic in olive oil until limp. Cut up chicken into cubes, then season with salt, pepper, badia seasoning, jerk seasoning, and sazon and add to the pot and brown on all sides. Then add tomato sauce, sofrito, and broth, then lower heat and allow the mixture to simmer for 30-40  minutes or until the chicken easily shreds. Shred chicken with two forks and allow the mixture to cool.

Preheat Deep Fryer to 350 degrees. While the mixture is cooling, use a rolling pin or wine bottle and slightly roll out the defrosted dough. Take a 1-2 teaspoons of the mixture and place in the center of the dough.

Fold the dough over.

Seal with a fork.

Place 2-3 empanadas in the deep fryer and fry for 2-3 minutes or until golden brown. Allow to cool and drain on a plate of paper towels. Serve with homemade or store bought salsa.