/ck/ - Food & Cooking

>>14339323
Yes. Deep fried are awesome. How do you make them?

>>14339327

Well my wife makes them, but I know how. My dad gave me the recipe.

What we do is we usually use a 2.25 lb package of 93 percent lean ground beef to make about twenty along with two packages of Goya discs (small yellow ones, not white).

Let the discs thaw out for like five hours or so and then cook the ground beef with it's own oil.

Then when it's all done drain whatever oil is in there and create the actual empanada by putting like two spoonfulls of ground beef (or hwatever you're comfortable with) into an empanada and fold it over using a fork to crimp the edges. Then one by one you fry it again (one side at a time) in a fresh pan of oil. After it's cooked just let it cool down and drip dry.

>>14339341

Oh yeah, she does put cilantro in there and I forgot the seasonings. Definitely I remember Sazon, and I think garlic powder but not exactly sure what else since she makes them most the time. I love them.

>>14339323
Gezoontight

My wife makes them, she uses plantains for the dough with all kinds of different fillings. Good stuff.

>>14339356

My dad has made them ever since I can remember. He always throws an olive in each one and I remember as a kid always picking the fucking olive out because I hate olives.

>>14339323
Fucked up the dough still no idea how
It would tore appart when stretching

>>14339364

Seems like y'all need the Goya discs. That's what I use becuase my dad always has.

>>14339362
I like olives on their own but hate how people sometimes put green olives in empanadas or tamales etc. The worst is green olives and raisins, ruins the entire texture.

>>14339374

damn. Never seen a raisin in there.

>>14339341
>>14339343
What country are you? Only ground beef and cilantro, nothing more?

>>14339362
>>14339374
Olives belong in empanadas de carne, but raisins is heinous.

>>14339425

I'm in the United States. My dad is full Puerto Rican but we've been here all my life. I was born here.

Nah, there's a couple more things.

We put this...

>>14339461

this...

>>14339466

a packet of this...

And apart from that I think it's just the cilantro and onions.

*sigh* empanada

>>14339472

You probably want to adjust how much you put for the amount of meat you use. For the 2.25 might want another packet of trhe sazon.

>>14339485
what?

>>14339461
Too bad I donn't have pics availeble, here but. A proper empanada de carne should be made by:

Frying onion, adding bell pepper, then meat.

Somewhere along here depending on preference, you add cumin, salt, pepper, oregano, paprika powder (garlic powder is possible too).

Then you let cool down before using it as filling along with egg and green olives.

>>14339323
Made some with carnitas, bell peppers, onions, jalapenos, tomato paste, cumin, and ground anchos recently, though I baked mine

>>14339550

wow, nice. I'd really like that as long as there's no "chewy" meat in there.

>>14339553
Nah, it's all very soft slow roasted pork. I fried the onions, peppers, and spices in some of the leftover carnitas fat

>>14339485
god damn you that got me

>>14339550
Looks delicious.