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Empanadas de Carne con Coco y Cebolla

A recipe from Dominican Republic.

🇩🇴 Dominican RepubliclunchstreetFooddominicanDish
Empanadas de Carne con Coco y Cebolla

Nutrition (per serving)

380Calories
20 gProtein
30 gCarbs
16 gFat
5 gSugar
1100 mgSalt

Ingredients

  • 1 pound Ground beef
  • 2 cups Yuca flour
  • 2 tbsp Vegetable oil
  • 1 medium-sized piece Onion
  • 2 cloves Garlic
  • 1 piece Chili pepper
  • 1/2 cup Sour orange juice
  • 1/2 cup Coco milk
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Paprika
  • 1 tsp Sugar
  • 1/4 cup Red onion

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add onion and cook until translucent, 5–7 minutes.
  2. Add the garlic and chili pepper to the skillet and cook until fragrant, 1–2 minutes.
  3. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5–7 minutes.
  4. Add the yuca flour, sour orange juice, coco milk, salt, black pepper, cumin, coriander, paprika, and sugar to the skillet and stir to combine.
  5. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  6. Transfer the mixture to a bowl and let cool slightly.
  7. On a lightly floured surface, roll out the yuca dough to a thickness of about 1/8 inch.
  8. Cut out circles of dough using a cookie cutter or the rim of a glass.
  9. Place a tablespoon of the beef mixture in the center of each dough circle.
  10. Fold the dough over the filling and press the edges together to seal.
  11. Heat oil in a deep frying pan over medium-high until shimmering, about 2 minutes, then add the empanadas and fry until golden brown, about 2–3 minutes per side.
  12. Serve hot, garnished with red onion.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.