Empanadas de Carne con Coco y Cebolla
A recipe from Dominican Republic.
🇩🇴 Dominican RepubliclunchstreetFooddominicanDish
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
- Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add onion and cook until translucent, 5–7 minutes.
- Add the garlic and chili pepper to the skillet and cook until fragrant, 1–2 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5–7 minutes.
- Add the yuca flour, sour orange juice, coco milk, salt, black pepper, cumin, coriander, paprika, and sugar to the skillet and stir to combine.
- Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Transfer the mixture to a bowl and let cool slightly.
- On a lightly floured surface, roll out the yuca dough to a thickness of about 1/8 inch.
- Cut out circles of dough using a cookie cutter or the rim of a glass.
- Place a tablespoon of the beef mixture in the center of each dough circle.
- Fold the dough over the filling and press the edges together to seal.
- 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.
- Serve hot, garnished with red onion.
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