PULLED PORK ENCHILADAS
Using leftover Pork Carnitas (Mexican Pulled Pork) or other shredded meat, it takes a mere 15 minutes to assemble this dish to pop into the oven, making this a sensational mid week meal! Note that the Pork Carnitas used in this recipe is already seasoned and flavoured so if you substitute with an unseasoned meat then please refer to the notes for seasonings to add to the filling mixture.
Provided by Nagi | RecipeTin Eats
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F/180C.
- Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
- Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
- Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
- Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
- Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
- Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
- Let stand for 5 minutes before serving.
Nutrition Facts : ServingSize 324 g, Calories 788 kcal, Carbohydrate 82.9 g, Protein 42.2 g, Fat 36.5 g, SaturatedFat 17.2 g, Cholesterol 105 mg, Sodium 423 mg, Fiber 18.5 g, Sugar 4.8 g
EMPANADAS (BEEF TURNOVERS)
The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.
BEEF EMPANADA RECIPE
These crispy, cheesy, 30-minute easy beef empanadas are so simple to make with refrigerated pie crust and a savory beef and cheese filling. Whip up these yummy empanadas and serve with creamy, authentic Mexican guacamole for a delicious meal!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees and line a baking sheet with a nonstick baking mat or parchment paper.
- Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from the dough. (If desired, combine scraps, roll out, and cut again.)
- In a skillet over medium-high heat, brown the ground beef.
- Stir in onions, cumin, chili powder, salt, green chiles, and pimento peppers. Saute 2-3 minutes.
- Stir in tomato paste, followed by the cheese. Remove from heat.
- Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
- Fold dough over and use a fork to seal the dough all along the curved edge.
- Arrange in a single layer, not touching, on prepared baking sheet. Brush empanadas with egg wash.
- Bake for 10 minutes or until golden brown.
- Allow to cool slightly before serving with HERDEZ™ Traditional Guacamole. Enjoy!
Nutrition Facts : Calories 629 kcal, Carbohydrate 47 g, Protein 21 g, Fat 40 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 96 mg, Sodium 964 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
KRIS' AMAZING SHREDDED MEXICAN BEEF
My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
Provided by Kris Ross
Categories World Cuisine Recipes Latin American Mexican
Time 8h45m
Yield 12
Number Of Ingredients 10
Steps:
- Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
- Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
- Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 20.8 g, Fiber 1.3 g, Protein 31.2 g, SaturatedFat 7.9 g, Sodium 426.4 mg, Sugar 1.3 g
MEAT EMPANADA FILLING
These little Spanish snacks (tapas) probably originated in the Middle East and were carried by the Moors into Spain. Travelers and traders could carry these snacks easily, and versions can be seen throughout the Latin world under various names. These delicious little minced meat pies are popular in Mexico and northern New Mexico at Christmas time. (See my recipe for Empanada Dough.)
Provided by Stella Mae
Categories Pork
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Boil meat until tender, cool, grind fine.
- To 2 cups of the minced meat, add the spices, nuts, brown sugar.
- The filling must be moist.
- If the filling is too dry, add more apple jelly or corn syrup.
- (Cooking time includes preparation time).
MEXICAN MEAT FILLING
I use this for tacos, taco salad, nachos, buritos, quesadillas, etc. I usually do about 4 batches at once and freeze in zip lock sandwich bags... about 6 oz in each bag.
Provided by George Heritage
Categories Lunch/Snacks
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a large skillet, cook the hamburger, onion, garlic and cayenne over medium heat.
- Stir often until meat is no longer pink (about 5 minutes).
- Add chili powder, cumin and salt.
- Cook about 1 minute.
- Add tomato sauce and cook the mixture, stirring often, until thickened (about 5 minutes).
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