These spicy empanadas are great for appetizers, finger foods, lunches and meals on the go. If you aren't a chili fan, you can leave out the jalapeño pepper. If you love spicy hot empanadas, just use a hotter chili such as a serrano.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 teaspoons olive oil
- 1 cup Spanish onion (chopped)
- 1 small jalapeño pepper (seeded, chopped)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 pound pork (tenderloin, trimmed and cut into 1/2-inch pieces)
- 1 packet sazón
- 2 teaspoons adobo
- 1 (14.5-ounce) can petite diced tomatoes (drained)
Preparation:
- Heat olive oil in a large skillet over medium-high heat.
- Sauté onion and jalapeño until soft (about 5 minutes).
- Stir in chili powder and cumin and cook for one more.
- Add the pork, sazón and adobo to the skillet. Sauté the pork until browned on all sides (5 to 7 minutes).
- Stir in tomatoes. Reduce heat, and simmer until most of liquid evaporates.
- Allow the mixture to cool. You may refrigerate the filling until you are ready to assemble the empanadas.
- Place the filling by the spoonful into your prepared empanada dough, or store bought discs*.
- Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas. They will tear and you will lose your filling in the oil.
- Fry the filled empanadas at 375 degrees Fahrenheit for 1 to 2 minutes per side**. They should be lightly golden. Drain on paper towels. Cool slightly before serving.
**If you prefer to bake your empanadas, then bake in a preheated 375 degrees Fahrenheit oven for 15-20 minutes. They should be lightly golden.
Servings: Makes approximately 12 empanadas.
