There is a place in the Ferry Building Marketplace in San Francisco, that I think serves the best Empanadas – El Porteno. I’m only saying this because I haven’t been to Argentina, nor elsewhere outside of the country that serve up this specialty. The trouble is, I cannot have just one. So I order half a dozen and keep them at work to indulge one a day for the week. Okay, sometimes two a day – you know on a foggy cold day when one is needing all the comfort in great food ;).
Anyway – I figured it’s about time I learned how to make them at home and this recipe is pretty easy to follow:
INGREDIENTS
-
3 tablespoons olive oil, divided
-
1½ pounds ground beef (20% fat)
-
2 onions, chopped
-
2 red bell peppers, seeded, chopped
-
Kosher salt, freshly ground pepper
-
3 tablespoons ground cumin
-
2 tablespoons sweet paprika
-
1 tablespoon dried oregano
-
¼ teaspoon cayenne pepper
-
1½ cups low-sodium chicken stock or broth
-
2 teaspoons sugar
-
½ cup raisins
-
3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)
-
½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise {more}
You might enjoy these eateries in San Francisco Ferry Building Marketplace:
Advertisements
These are soooo good 🙂
yup they are worth a stop at the Ferry Building
I will try this recipe, thanks for sharing.
Your recipe looks amazing!! Love it :))