Empanada Tacos N Wraps Recipes

EMPANADAS

Empanadas image

Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.

Provided by Rosina

Categories Bread

Yield 12

Number Of Ingredients 6

Ingredients

½ cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 32.1 g, Cholesterol 28.1 mg, Fat 10.3 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 6.4 g, Sodium 84.1 mg, Sugar 18.4 g

SHRIMP TACOS/WRAPS

Shrimp Tacos/Wraps image

I used leftover fried shrimp, Recipe #229104, and tortillas to make tasty taco wraps. They were yummy, and super-easy, as I had everything on hand. If you don't ordinarily keep my Chuy's Dip in your fridge :-) feel free to substitute salsa ranch; I'm sure it'll be good, too!

Provided by Belinda in Austin

Categories < 15 Mins

Time 10m

Yield 1 wrap, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 large tortilla
1/4 cup lettuce, chopped
1 green onion, chopped
2 tablespoons salsa ranch dressing (or my Chuy's Creamy Jalapeno Dip)
8 -10 cilantro leaves
8 -10 small fried shrimp

Steps:

Reheat fried shrimp on foil-lined pan, on broil, until hot and crispy.
Meanwhile, chop lettuce, chop green onions, and pull off cilantro leaves.
Put a layer of lettuce in the middle of the tortilla, top with green onions and cilantro.
Cover with fried shrimp, and then spoon on Chuy's dip.
Roll up tortilla, and cut in half on the diagonal.

Nutrition Facts : Calories 361.8, Fat 8.9, SaturatedFat 2.2, Sodium 730, Carbohydrate 59.9, Fiber 4, Sugar 2.6, Protein 9.8

EMPANADA TACOS -N- WRAPS

Empanada Tacos -N- Wraps image

Empanadas are one of my favorite things to eat but I lack the patience. Every country has their own version and the ingredients differ. I love Colombian empanads/food since I've lived there but I rather go out and eat it! This website is the real deal http://nikas-culinaria.com/colombian-food/ and I'll try it one day but for now...This recipe is the "easy way" to make empanada filling and it has the ingredients we prefer. The man of the house must have tacos so I've started using this filling and it make us both happy. I wrap my taco in lettuce. The meat is very very addictive...once you start eating it you might just finish it with a spoon. I never have any leftovers no matter how much I make!!!! Try the pique sauce with it too!

Provided by jrusk

Categories Meat

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
4 large olives (finely chopped) or 10 small olives (finely chopped)
1/2 large sweet onion, chopped
2 garlic cloves (minced)
4 tablespoons sofrito sauce (use recipe or buy it already made by Goya)
1 (5 g) packet sazon goya con culantro y achiote (can be found in the latin food section of the supermarket)
salt and pepper, for seasoning
1 -2 tablespoon olive oil

Steps:

In large heated skillet add olive oil and onions. Cook until onions are translucent.
Remove onion from skillet and set aside.
Add meat to same skillet and brown until done.
Add onions back to skillet with meat.
Add remaining ingredients to meat mixture. Stir well and cooks through for about 10 minutes to ensure that all the ingredients blend.
Serve and enjoy.
*Sofrito is a cooking base made of vegetables and spices. Recipes for it are on Zaar.

Nutrition Facts : Calories 577.6, Fat 41.8, SaturatedFat 14.4, Cholesterol 154.2, Sodium 228.2, Carbohydrate 5.3, Fiber 0.9, Sugar 1.6, Protein 42.8

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GROUND BEEF TACO EMPANADAS - MEXICAN RECIPES - OLD EL …

Preparation. Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; …
From oldelpaso.com
Servings 4
Total Time 45 mins
Category Tacos, Fajitas

Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and 2 tablespoons water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes.
Stir chiles, cheese and beans into beef mixture. In small bowl, lightly beat egg and remaining 1 tablespoon water.
On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup filling over half of each round to within 1/2 inch of edge.
Brush edges with egg wash. Fold dough over filling; press edges firmly with fork to seal. Place on large cookie sheet. Brush tops of empanadas with egg wash. Cut 2 small slits on top of each empanada.

Empanada Tacos N Wraps Recipes

EMPANADAS

Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.

SHRIMP TACOS/WRAPS

I used leftover fried shrimp, Recipe #229104, and tortillas to make tasty taco wraps. They were yummy, and super-easy, as I had everything on hand. If you don't ordinarily keep my Chuy's Dip in your fridge :-) feel free to substitute salsa ranch; I'm sure it'll be good, too!

EMPANADA TACOS -N- WRAPS

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