A plate of three golden, crispy empanadas, garnished with fresh cilantro leaves and lime wedges, is displayed on a marble countertop. In the background, there's a bowl of sauce, a mortar and pestle, a potted plant, and a package of Mejicano tortillas.

Main courses

Cheesy Beef Empanadas

2 to 4 portions
45 minutes

You’ll fall hard for these homemade beef and cheese empanadas. A tortilla with melted cheese and perfectly seasoned beef delivers happiness in every bite! Perfect for lunch, happy hour, or whenever you feel like treating yourself.

 

 

INGREDIENTS

For the filling:

  • 1 small yellow onion, chopped
  • ½ red pepper, finely diced
  • 1 tbsp (15 ml) tomato paste
  • 1 tsp (5 ml) smoked paprika
  • ½ tsp (2.5 ml) ground cumin
  • ½ tsp (2.5 ml) chipotle powder
  • ¾ lb (350 g) ground beef
  • 1 small bunch cilantro, chopped
  • 1 cup (250 ml) grated cheese (cheddar, mozzarella or Tex-Mex)

 

To seal the empanadas:

  • 2 tbsp (30 ml) flour
  • 2 tbsp (30 ml) water

 

For the wrappers:

  • 6 regular 7” Mejicano tortillas or 10 taco-size tortillas 
  • Vegetable oil, for frying (about 1 inch or 2.5 cm of oil)

 

For the chipotle-lime sauce:

  • ½ cup (120 ml) mayonnaise
  • 1 tsp (5 ml) chipotle powder
  • Juice of ½ a lime

STEPS

Filling:

  1. Heat a bit of oil in a frying pan over medium-high heat. 
  2. Fry the onion for 2 to 3 minutes, until translucent. 
  3. Add the tomato paste, paprika, cumin, and chipotle powder. Cook for 1 minute while stirring. 
  4. Add the red pepper and continue to cook for another 2 to 3 minutes. 
  5. Add the ground beef and, using a spoon to break up the meat, cook for 5 to 6 minutes until well done. 
  6. Remove from heat, add the cilantro and salt and pepper to taste.


Assembly:

  1. In a small bowl, mix the flour and water together to make a smooth paste. 
  2. Place a spoonful of the meat filling in the middle of each tortilla. Add a bit of cheese. 
  3. Brush the sides of the tortillas with the flour and water mixture. Fold into a half-moon shape and use a fork to crimp and seal the edges.

 

Cook:

  1. In a deep pan, heat about 2.5 cm (1 inch) of oil to about 180 °C/350 °F.
  2. Working in batches, fry a few empanadas at a time for 1 to 2 minutes per side, until golden. Transfer to a paper towel to drain.

 

Sauce: 

Mix the mayonnaise, chipotle powder, and lime juice in a bowl until smooth.

 

Serve:

Serve hot with the chipotle-lime sauce. Sprinkle with more cilantro if you wish.

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