Char-Grilled Empanadas with Spicy Pico de Gallo
Chef Lorena Garcia (Top Chef Masters) shares her ultimate recipe for empanadas. It may look like a lot of steps, but, trust us, the final bite is so worth the extra effort. Char-Grilled Empanadas with Spicy Pico de Gallo Makes 20
Ingredients
For the beef filling: 1 pound lean (92/8) ground beef
1 tablespoon extra-virgin olive oil 1 small yellow onion, peeled and finely chopped 1/2 small red bell pepper, halved, seeded, and finely chopped 1/2 small green bell pepper, seeded and finely chopped 1 small shallot, peeled and finely chopped 4 garlic cloves, peeled and finely minced 1 tablespoon finely chopped fresh ají dulce or jarred pickled cherry peppers 1 tablespoon tomato paste 1/2 tablespoon Worcestershire sauce 1/2 tablespoon kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1/2 tablespoon unsalted butter
For the sweet plantains: 2 ripe (black skin) plantains, peeled 1⁄4 cup vegetable oil Sea salt
For the spicy pico de gallo: 1 jalapeño, diced small 1 small red onion, peeled and diced small 3 green onions, diced small 2 garlic cloves, peeled and minced 1 medium red pepper, peeled, seeded, and diced small 1 medium green pepper, peeled, seeded, and diced small 1 leek, white part only, cleaned and diced small Juice of 3 limes 2 tablespoons white vinegar 1 tablespoon olive oil or vegetable oil 1 bunch cilantro, chopped small 1 tablespoon sea salt 1 teaspoon granulated sugar 1 teaspoon freshly ground black pepper
For the empanadas: 1 cup canned black beans or Lorena's Cooked Black Beans with Sofrito 1 cup crumbled queso fresco 20 frozen discos for empanadas, thawed Water, for assembling Egg wash (1 large egg beaten with 1 teaspoon water), for baking
Directions
1. Make the beef filling: In a 14-inch skillet over medium-high heat, cook beef, stirring frequently, until browned and cooked through, about 15 minutes. Remove from skillet and drain.
2. Return the skillet over medium-high heat and add oil, onion, red bell pepper, green bell pepper, shallot, garlic, and aji dulce. Sauté until onions are translucent and vegetables are cooked down, about 15 minutes. Stir in tomato paste, Worcestershire sauce, salt, and pepper. Remove from heat and stir in cooked beef and butter until well combined. Set aside to cool. Taste for seasoning.
3. Make the sweet plantains: Cut each plantain in 1/2 and then slice each half in 1/2 lengthwise for a total of 8 pieces.
4. In a large heavy skillet over medium heat, heat oil. Fry the plantains until golden on both sides, about 5 minutes per side. Remove to a paper-towel-lined plate and sprinkle with salt. Let cool. Dice in small pieces. Set aside.
5. Make the spicy pico de gallo: In a nonreactive bowl, stir together jalapeño, onion, garlic, red bell pepper, green bell pepper, leek, lime juice, vinegar, olive oil, cilantro, salt, sugar, and pepper until well combined. Let sit at least 10 minutes.
6. Make the empanadas: Preheat the oven to 375 degrees.
7. In a large bowl, combine beef filling, sweet plantains, cooked black beans, and queso fresco until well combined.
8. On a clean work surface, place one disco round. Fill the center with 2 ounces beef mixture. Using a finger dipped in water, trace the edges of the disco round. Fold in half to create a half moon and, using a fork, press edges together to seal. Transfer to a baking sheet. Repeat with remaining disco rounds. Lightly brush each with egg wash.
9. Bake until golden brown and cooked through, 15 to 18 minutes.
10. Heat a grill on high. Grill empanadas until grill marks appear, about 1 minute per side.
11. Top with spicy pico de gallo to serve.
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