How to Make Empanadas De Carne Molida

11 mins read

Last Updated on September 16, 2022

If you’re wondering how to make empanadas de carne Molida, then this recipe is for you. It is a classic Mexican dish that will make your next gathering a hit. In this article, we’ll show you how to make this dish, as well as the variations. Whether you’re new to empanada-making or a veteran, we hope that this article will provide you with the basic information you need to make the most delicious empanadas.


To make empanadas de carne molida, first prepare a dough by mixing flour and salt. Once combined, add the oil and boil water. Stir until the dough forms a crumbly ball. Rest the dough for 30 minutes before rolling out. Roll out the dough between two pieces of parchment paper. Cut each disc into two wedges. Fill each with one tablespoon of the meat mixture. Fold each wedge over the filling and seal with a fork.

Next, boil the potatoes. You can also cook them under the grill. Once cooked, the empanadas should be cooled down before serving. They make a delicious starter or snack. You can even serve them as a meal with rice. The best part about empanadas is that you can make them at home! Be sure to bookmark this recipe so you can make them whenever you want!

If you are looking for more Argentine recipes, consider getting a copy of the Food of Argentina cookbook. This beautifully photographed cookbook includes dozens of dishes. The variety of dishes varies in complexity. From simple sandwiches to intricate stews and breads, you can find a variety of flavors in Argentina. You can purchase most ingredients in your local grocery, but you might have to do a little more searching to find a special ingredient.

To make your empanadas ahead of time, you can make the dough ahead of time and freeze them. You can let the dough rise overnight or freeze it for up to three months. Then, just bake the beef empanadas as instructed in the recipe. The beef filling can be replaced with other vegetables, potatoes, and spices, depending on your personal preferences. When you make these empanadas, you’ll have a great meal to share with family and friends.

Once the beef filling has been prepared, add the parboiled potato to the pot and mix well. Next, add the tomato puree and Sazon con Azafran seasoning packet. Then, add twenty chopped Spanish olives to the pot. Finally, seal the empanadas with a fork. When they are cooked, place them in a warm oven and enjoy! You can serve the meat filling on its own or with a side of rice or encurtido.

To make empanadas de carne molida, start by preparing the filling. In this recipe, minced beef and onion are mixed. After preparing the beef filling, place it in the center of the dough circle. Fold the dough circle over itself and crimp the edges. The filling should bubble out when it is cooked, and the empanadas are ready! Once cooked, remove them from the oven and serve them with aji or lime.

To make empanadas de carne molida, assemble the ingredients. Make sure to use the agua / caldo mixture, which you’ll need later. Add the sliced meat, then season with salt and pepper. When the mixture is done, pour in the aceitunas, and cover the pot with plastic wrap. Cook the empanadas for about 10 minutes, until the masa has firmed.


The first step in making these delicious Mexican treats is to make the dough. To make a perfect empanada, flour a surface lightly. Roll out the dough and cut out circles. Place two tablespoons of the filling in the center. Fold the dough over the filling and seal it with a fork. Place the empanadas on a baking sheet and bake at 400 degrees for 10 minutes.

If you are making the empanadas ahead of time, you can freeze the dough. Make sure to let it come to room temperature before baking it. The dough will need about two hours to rise. Place the empanadas on a baking sheet lined with parchment paper. Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean. When the empanadas are done baking, you can serve them warm or at room temperature.

If you plan to freeze the empanadas, make sure to fill them with enough beef and wrap them well. Then, place them in an airtight container and freeze until solid. To reheat them later, thaw them out on a baking sheet and bake them for 35-40 minutes. If you don’t want to make them right away, freeze them on parchment paper and bake them later when you have the time.

To make the dough, you can buy a disco or prepare it yourself. A disco is like a pie crust and is made with all-purpose flour, water, and salt. To make the dough, you can either use a pastry cutter or knead it on a work surface several times. While the dough is resting, you can prepare the filling and beef.

If you want to make the empanadas ahead of time, you can add azucar to the masa before cooking. When preparing the empanadas, make sure to keep them very moist in aceite to prevent them from drying out. To make empanadas de carne molida, you can use a paquete or discs. You can make them in an oven or microwave.

The Food of Argentina is a beautiful and detailed guide to the cuisine of the country. The photographs are stunning and showcase the country’s landscape and people. The measurements for the recipes are listed in both US Customary and metric, and the recipe includes a translation in English. Each chapter also provides background information, tips for the ingredients, and how to make the perfect portion for the meal. A few chapters also offer menu ideas for a variety of dishes.


One of the few foods in Latin America that unites everyone is empanadas de carne molida. Although these tasty treats come in many regional variations, their origin story is similar. Empanadas first originated in Galicia and were initially baked into a flat round dish. Originally, they were filled with ground beef or chicken and also included other ingredients such as onion and bell peppers. Nowadays, empanadas are made with a combination of meat and vegetables and are fried or baked.

To prepare this filling, add two tablespoons of ground beef to a half-inch-thick ball of dough. Fold the dough in half and seal the edges with a fork. Some empanada makers prefer to flip over the filled dough after crimping one side firmly. Once filled, heat a small amount of oil in a skillet over medium heat. Once the oil is hot, add the empanadas to the pan and cook until they are golden brown on one side.

To make the dough, start by rolling out one-half cup of the dough on a floured surface. Place the filling in the center and fold the dough over to enclose the filling. Seal the edges with a fork. Fry the empanadas in hot oil for three to four minutes on each side. Once they are golden brown, they are ready. Let them cool before serving.

To prepare ground beef empanadas, add cooked onions and minced beef. Mix in baking powder. Divide the beef filling between the pieces of dough and close them tightly. Heat a shallow skillet with cooking oil over medium heat. Place the empanadas in it and cook them until they are golden on both sides. Once cooked, transfer the empanadas to a baking sheet lined with parchment paper. Once cooked, serve with chimichurri sauce and yucca.

To learn more about the history of empanadas, you can read the book ‘Varieties of Empanadas de Carne Molida’ by Rachel Tolosa Paz. She travelled to Argentina in 2014 on a two-month writing residency and fell in love with the country. Her photographs and writing have appeared in numerous magazines and websites. The book contains four chapters that each begin with an introduction and offer a deeper insight into the culture.

About The Author

Wendy Lee is a pop culture ninja who knows all the latest trends and gossip. She's also an animal lover, and will be friends with any creature that crosses her path. Wendy is an expert writer and can tackle any subject with ease. But most of all, she loves to travel - and she's not afraid to evangelize about it to anyone who'll listen! Wendy enjoys all kinds of Asian food and cultures, and she considers herself a bit of a ninja when it comes to eating spicy foods.