If you love crispy, golden empanadas with a flavorful and juicy filling, these Beef and Cheese Empanadas are for you! Made with a savory ground beef mixture, melty cheese, and a perfectly crispy masa dough, these empanadas are a delicious take on a Latin American classic. Whether as a snack, appetizer, or main course, they are guaranteed to impress.
Why You’ll Love This Recipe
- Authentic Latin Flavor: Features traditional seasonings and ingredients
- Perfectly Crispy: Fried to golden perfection
- Cheesy & Savory: The perfect balance of seasoned beef and gooey Oaxaca cheese
- Great for Any Occasion: Perfect as a snack, appetizer, or meal
- Make-Ahead Friendly: Can be prepped in advance and fried when ready
Tools Needed
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- Large Skillet: For cooking the beef and vegetable mixture
- Cutting Board & Sharp Knife: Essential for prepping ingredients
- Mixing Bowls: To combine seasonings and masa dough
- Empanada Press or Hands: To shape and seal the empanadas
- Frying Pan & Thermometer: Ensures perfect frying at 350°F
- Paper Towels: For draining excess oil
Ingredients
For the Beef Filling
- 1 lb ground beef
- 2 tbsp avocado oil
- 1 russet potato, small diced
- 1/2 white onion, diced
- 2 vine-ripe tomatoes, diced
- 2 jalapeños, deseeded and diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 2 tsp ground guajillo
- 1 tsp ancho chili powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 2 tbsp tomato paste
- 1 cup low-sodium beef broth
- Salt & black pepper to taste
For the Dough
- 3 cups masa harina
- 1 tsp kosher salt
- 2.5 to 3 cups low-sodium beef broth (room temperature)
For Assembly & Frying
- 1 cup Oaxaca cheese, shredded
- 1/2 cup avocado oil (for frying)
For Garnishing
- Mexican crema or sour cream
- Shredded cabbage
- Pickled red onions
- Cotija cheese
- Avocado slices
- Smoky chipotle salsa
Directions
1. Cook the Potatoes
- Heat 1 tbsp avocado oil over medium heat.
- Add diced potatoes, season with salt and black pepper, and cook until golden brown. Set aside.
2. Prepare the Filling
- In a skillet over medium-high heat, heat 1 tbsp avocado oil.
- Add ground beef, pressing it down to brown before breaking it apart.
- Lower heat to medium, then add paprika, guajillo, ancho chili, onion powder, cumin, and tomato paste. Stir well.
- Mix in the onions, jalapeños, and garlic, sautéing until softened.
- Add diced tomatoes and cook until they release their juices.
- Pour in beef broth and let it reduce until thick but moist.
- Season with salt to taste, then mix in the cooked potatoes.
- Turn off heat and cover until ready to use.
3. Make the Dough
- In a mixing bowl, combine masa harina and salt.
- Gradually add beef broth, mixing until a firm dough forms.
- Knead for 5 minutes until smooth and pliable.
- Cover with a damp towel to prevent drying.
4. Assemble the Empanadas
- Take 2 oz of dough, roll into a ball, and flatten into a 5-inch disc.
- Place 2 tbsp beef filling on one half, followed by a sprinkle of Oaxaca cheese.
- Fold over and seal the edges by pressing firmly or using an empanada press.
5. Fry the Empanadas
- Heat avocado oil in a pan to 350°F.
- Fry empanadas in batches, spooning oil over them as they cook.
- Flip once golden brown and crispy.
- Drain on a paper towel-lined plate.
6. Garnish & Serve
- Drizzle with Mexican crema.
- Top with shredded cabbage, pickled red onions, Cotija cheese, and avocado slices.
- Serve with smoky chipotle salsa on the side.
Expert Tips for Perfect Beef and Cheese Empanadas
- Don’t Overfill: Too much filling can cause them to burst open.
- Keep Dough Covered: Prevents drying and cracking.
- Test Oil Temperature: Keep it at 350°F for best results.
- Make-Ahead Tip: Assemble empanadas and refrigerate before frying.
Servings and Timing
- Servings: 6-8 empanadas
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Common Mistakes to Avoid
- Adding Too Much Liquid to Filling: Can cause empanadas to be soggy.
- Frying in Low-Temperature Oil: Results in greasy, undercooked empanadas.
- Not Sealing Edges Properly: Can cause filling to spill out.
- Skipping Resting the Dough: Leads to cracks and breakage.
Variations
- Spicy Empanadas: Add extra jalapeños or red pepper flakes.
- Cheese Lover’s Twist: Use a mix of Oaxaca, Monterey Jack, and Cotija.
- Baked Version: Brush with oil and bake at 375°F for 20-25 minutes.
- Vegetarian: Swap beef for mushrooms, beans, or lentils.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze uncooked empanadas for up to 2 months.
- Reheating: Bake at 350°F for 10 minutes or air-fry at 375°F for 5 minutes.
FAQs
1. Can I use a different type of cheese? Yes! Monterey Jack, mozzarella, or Cotija cheese work well.
2. Can I bake these instead of frying? Absolutely! Bake at 375°F for 20-25 minutes until golden brown.
3. Can I use store-bought dough? Yes, you can use premade empanada discs or even pie dough.
4. How do I prevent my empanadas from bursting? Don’t overfill, and press edges firmly to seal.
5. What dipping sauces go well with these? Try salsa verde, chipotle mayo, or guacamole.
Conclusion
These Beef and Cheese Empanadas are the ultimate crispy, cheesy, and savory treat. Perfect for gatherings, family dinners, or meal prep, they’re an irresistible crowd-pleaser.
