Empanadas Riojanas
This is my mother's recipe, which she inherited from my grandmother which she from her mother, and so on. I may be biased, but these are the very best beef empanadas I've ever had.
Empanadas Riojanas
This is my mother's recipe, which she inherited from my grandmother which she from her mother, and so on. I may be biased, but these are the very best beef empanadas I've ever had.
Cooking Instructions
- 1
Prepare the onions: Finely chop the onions and cook until they are transparent.
- 2
Cook the meat: Combine the onions with the ground beef seasoned with salt. Cook until the meat is no longer raw.
- 3
Boil eggs and potatoes: Separately, boil the eggs and the potatoes cut into small pieces.
- 4
Mix ingredients: Once cooked, add the eggs, potatoes, and finely chopped olives to the meat and onion mixture.
- 5
Season: Check if the seasoning is right. Add a bit of cumin, sweet paprika, and the tomato puree until the filling is juicy, but not too much.
- 6
Fill and cook: With this mixture, you can make 3 to 4 dozen empanadas, depending on the size of the dough. They are tastier when fried.
- 7
Bon Appetit! 🍽️
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