Go Back
Easy Beef Empanada Recipe from Cafe Tu Tu Tango using pantry staples for a fun Spanish Night at Home
Print
CAFE TU TU TANGO BEEF EMPANADA
Prep Time
10 mins
Cook Time
30 mins
 

Full of flavor, these beef empanadas from Cafe Tu Tu Tango in Orlando are just what you need as an appetizer, snack, lunch or dinner. Host a Spanish themed night at home with this easy recipe made with pantry staples.

Course: Appetizer
Cuisine: Spanish
Keyword: Empanada
Servings: 8
Ingredients
  • 1 lb. Ground Beef
  • ¼ cup Water
  • 1 Tablespoon Jalapenos (minced) - About 1/2 jalapeno
  • 1 Tablespoon Garlic (minced) - About 3 cloves
  • 1 Teaspoon Cumin (ground)
  • 2 Teaspoons Chili Powder
  • 1/8 teaspoon Cayenne Pepper
  • 1/8 Teaspoon Black Pepper
  • 2 Teaspoons Kosher Salt
  • 8 oz. can Crushed Tomatoes
  • ¼ Cup Raisins
  • ¼ Cup Spanish Olives (chopped)
  • 2 Eggs (hardboiled and chopped)
  • ¼ Cup Monterey Jack Cheese (shredded)
  • ¼ Cup Manchego or Cheddar Cheese (shredded)
Instructions
  1. In a large skillet, combine the beef and water and cook over medium/high heat while breaking up the beef.
  2. Once beef is cooked, drain off all the liquid and add the garlic, jalapenos, and spices to the pan with the crushed tomatoes and bring to a simmer. Add the raisins and cook at a low simmer for 15-20 minutes until most of the liquid has evaporated.
  3. Remove from heat and add the olives and eggs, and combine.
  4. Transfer to a plate or baking pan and cool in refrigerator.
  5. Once mixture is cool, add the cheeses and mix.
  6. Use frozen empanada shells or pre-made pie crust cut into 6” rounds.
  7. Fill each with 2 heaping tablespoons of filling. Fold the empanada over to create a half-moon shape, and crimp edges of empanada shell with a fork.
  8. Fry or bake according to directions on empanada shells. For pie crust, bake at 350 degrees for 10-15 minutes or until browned.
  9. Serve hot or at room temperature.
Recipe Notes

After preparing this recipe, here are my additional notes and observations:

  • This recipe would work with ground turkey, pork or chicken as well.  You could possibly try it with veggies such as eggplant, zucchini, potatoes and carrots as well for vegetarian version. 
  • Reserve some of the liquid when you drain the ground beef. If the mixture becomes too dry, stir some in during the simmering process. 
  • The use of jalapenos is perfectly in balance offering a hint of spice to balance sweetness. If you prefer you can reduce the amount or use a milder pickled jalapeno.
  • Muenster cheese is another alternative to Manchego or Cheddar. 
  • I baked the empanadas at 350F for 15 minutes as instructed but found the pastry not cooked enough. I followed package instructions for the pie crust and baked for additional 10 minutes at 450F.