Serves 16
Directions
- 1Season the meat with salt and pepper.
- 2Sear the meat in a skillet with oil over high heat, then transfer to a pressure cooker.
- 3Add long green onion, bay leaf, garlic, salt, and water to the pressure cooker.
- 4Dice the purple onion, red bell pepper, long green onion stalks, ripe tomatoes, and garlic cloves.
- 5Sauté the diced vegetables in a pan and season with paprika, cumin, tomato paste, mustard, salt, and pepper.
- 6Shred the meat while it's hot.
- 7Add broth to the sautéed vegetables.
- 8Leave only the broth in the pressure cooker, add potatoes, and cook until tender.
- 9Mash the cooked potatoes with the peels on.
- 10Add the shredded meat and mashed potatoes to the sautéed vegetables and mix well.
- 11Let the filling cool.
- 12Mix beef broth, achiote oil, corn flour, lime juice, cornstarch and salt
- 13Grease hands and a plastic bag with oil.
- 14Place a ball of dough in the bag and flatten it.
- 15Add the filling, close the dough, and cut it with a cup or any tool.
- 16Fry in hot oil until golden brown.
Ingredients
- 1.5 kg beef flank or brisket
- salt
- pepper
- long green onions
- bay laurel
- garlic
- salt
- water
- 1 purple onion
- 1 red bell pepper
- 2 long green onion stalks
- 2 ripe tomatoes
- 3 garlic cloves
- paprika
- cumin
- tomato paste
- mustard
- salt
- pepper
- potatoes
- beef broth
- 2 tazas beef broth
- achiote oil
- 2 tazas corn flour
- lime juice
- 1 cda cornstarch
- 0.5 cdta salt
- oil for frying
Equipment
pressure cookerpanknifecutting board
Tips
- Desmenucha la carne mientras está caliente (Shred the meat while it's hot).
- Deja que el relleno se enfríe para que no se abran las empanadas (Let the filling cool so the empanadas don't open).
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