Appetizer. Beef. Empanadas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roast peppers for 30 minutes in 400 degree F oven. Let sit for 30 more minutes. Peel off skin, remove stems and seeds, and dice. Do not use water to remove seeds. Reserve juice to be poured into filling.

Step 2

Hard boil the eggs. Let cool, and peel and chop eggs.

Step 3

Brown the ground chuck and pork in a 12" pan over medium heat chopping up the meat with a spatula but leaving some small chunks. Drain grease and set aside.

Step 4

Wipe pan and heat the 2 tablespoons of olive oil. Add onion and cook over medium heat until starting to golden. Add garlic and sauté for about 1 minute. Remove from heat. Add cooked meat, chopped peppers, olives, raisins, eggs, juice of lime, juice from peppers, spices, remaining olive oil, and vinegar. Mix well and gently to avoid breaking up eggs to much more. Store in airtight container over night in refrigerator.

Step 5

Mix all sauce ingredients together, salt and pepper to taste, and store in airtight container at room temperature overnight.

Step 6

Heat filling in microwave enough to bring it to a warm temperature (about 2 minutes stirring once half way through).

Step 7

Place generous amount of filling in center of shell. We the outer ring slightly with water, fold in half, gently press out filling, seal the empanada with fingers pressing down length of the semi circle. Take a fork and make small indentations throughout the rim.

Step 8

Heat canola oil in a large deep 10" pan to a frying temperature (325-375 degrees F). Fry empanadas 3 at a time, turning frequently until shell is gold brown on both sides. Drain any excess oil on paper towels.