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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Prepare the Salsa Picante. | 2. Prepare the day before you plan to make the empanadas. | 3. In a medium sized container with a lid, mix all ingredients for the salsa picante. | 4. Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend. | 5. Keep refrigerated until ready to serve. | 6. To Prepare the Filling. | 7. In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned. | 8. In a large pot, combine the browned meat mixture with the remaining filling ingredients. | 9. Cover mixture with 1/2 inch of water and bring to boil. | 10. Let boil for one minute, then cover and turn heat to low. | 11. Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed. | 12. If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed. | 13. When the filling is ready, turn off heat and allow to cool to room temperature. | 14. To Prepare the Dough: | 15. While the filling mixture is cooling, combine all the dough ingredients in a large bowl. | 16. Knead until smooth and form. | 17. When the filling mixture is cooled to room temperature, divide dough into 6 equal parts. | 18. Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough). | 19. In the center of each circle, place approximately 2 Tbsp of filling. | 20. (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada). | 21. Fold the dough in half, so it covers the filling. | 22. Pinch the edges together. | 23. If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together. | 24. Deep fry the empanadas in hot vegetable oil until the outsides are golden brown. | 25. Serve with Salsa Picante. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	1		chopped	60.0	14.01	1.65	0.15
tomato	3		diced	98.28	21.2394	4.8048	1.092
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
green bell pepper	1/2	cup	chopped	14.595	3.197	0.5004	0.1876
jalapeno pepper	1 -2		chopped	0.0	0.0	0.0	0.0
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt				-	-	-	-
pepper				-	-	-	-
hamburger meat	1/2			201.7338	0.0	44.8801	1.1333
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
onion	1		chopped	60.0	14.01	1.65	0.15
potato	2		peeled cut	-	-	-	-
salt	1	teaspoon		-	-	-	-
adobo seasoning	2	teaspoons		201.7338	0.0	44.8801	1.1333
sazon goya coriander annatto	1	package		201.7338	0.0	44.8801	1.1333
water				0.0	0.0	0.0	0.0
white cornmeal	2	cups	pre-cooked	814.96	171.4832	20.2032	8.296
water	2 1/2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.