Chicken & Beef Empanadas
Ingredients:
- 12 pack of empanada wrappers
- 1 lb chicken
- 1 lb ground beef
- 3 medium onions (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 2 garlic cloves (minced)
- 1 tbsp Worcestershire sauce
- 3 tbsp Sazon Goya
- ½ teaspoon cayenne pepper
- Juice of 1 lime
- 3 tbsp olive oil for sauté
- Salt/pepper to taste
- Oil for deep frying
Instructions:
- Dice onions and peppers and then sauté in frying pan with olive oil.
- In a separate pan, fry up the chicken until it’s cooked, then take out and let cool
- Once chicken is cooled down, pull apart and mix with sautéed vegetables, add Worcestershire sauce, Sazon Goya, cayenne pepper, garlic, and lime juice. Then sauté for about 5 minutes until blended. Salt and pepper to taste. Set aside and let cool, may even place it inside fridge because this mixture must be cold before filling the shells.
- Take empanada shells, work one or two at a time, moisten edges, and then fill with 1 heaping teaspoon of chicken mix. Then fold over into a half-moon shape and crimp the edges with a fork.
- After that, cool down the empanadas (or freeze them) before frying.
- Deep fry in vegetable oil for around 3 minutes or until empanadas are golden brown.
- Repeat steps with ground beef and serve.