A savory and flavorful filling perfect for making traditional empanadas, combining tender roast beef with aromatic ingredients and spices.
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Chop the onions, red bell pepper, bacon, and leeks into fine pieces.
Mince the garlic cloves.
In a large skillet, heat some oil over medium heat.
Add the bacon and cook until it starts to crisp.
Add the roast beef, letting it brown evenly. Once cooked, remove it from the skillet and chop finely or shred it, then set aside.
In the same skillet, add a bit more olive oil if needed.
Sauté the onions, red bell pepper, leeks, and garlic until the vegetables are soft and fragrant.
Return the shredded meat to the skillet with the sautéed vegetables.
Stir in the crushed tomatoes and mix well.
Season with pepper, crushed red pepper, and cumin to taste.
Add broth as needed to maintain moisture.
In a separate pot, boil the eggs, peel, and chop them roughly.
Stir the chopped eggs into the mixture for added richness.
Allow the filling to cool before using it to fill empanada dough.
You can adjust the spice levels by increasing or decreasing the amount of crushed red pepper and cumin.
Use fresh ingredients for the best flavor.
Can I use a different type of meat?
Yes, you can substitute beef with chicken or pork for a different flavor profile.
How can I store leftover filling?
Store any leftover filling in an airtight container in the refrigerator for up to 3 days.
Can I add other ingredients to the filling?
Yes, consider adding cooked potatoes or peas to the filling for added texture.
What type of oil should I use?
You can use any cooking oil, but olive oil is recommended for its flavor.
How many empanadas does this recipe make?
This recipe yields enough filling for approximately 12 empanadas.
