MEAT EMPANADAS: Delicious New Mexico Style Minced Meat Empanaditas Recipe/Empanadas de Carne
Vložit
- čas přidán 26. 07. 2024
- These aren't your usual Meat Empanadas/Empanadas de Carne. These are delicious New Mexico style Minced Meat Empanaditas. The filling is made with beef or pork, pine nuts and sweet & savory spices. The dough uses a bit of yeast to ensure a pillowy fried bread exterior. They're delicious all by themselves, but you can serve them with guacamole, salsa, sour cream, or queso. Read on for the recipe.
Meat Empanadas/Empanadas de Carne
For the filling:
2lbs. beef or pork (plus broth)
1/2 cup pine nuts
1/2 tsp. allspice
1 tsp. nutmeg
3/4 cup sugar
1 tsp. salt
*optional 1/2 cup raisins or applesauce
For the dough/masa:
1 1/8 tsp. dry active yeast (approx. half a package)
3 cups lukewarm water
2 Tbsp. sugar
1/2 tsp. salt
1 egg, lightly beaten
4 Tbsp. shortening, melted
enough flour to make a dry dough (I ended up using 8 cups)
*Plus plenty of oil for frying
Cut meat in small pieces and cook by boiling it in water until tender. Remove and let meat cool, but save broth for later. Once meat is cooled, place it in food processor along with pine nuts, allspice, nutmeg, sugar, and salt. Grind until you have a moist thick filling. Add a little of the broth, if necessary, so that it's not too dry. I used about half a cup. Place minced meat in the refrigerator while making the masa.
Place yeast, sugar, and salt in large mixing bowl. Add water and mix until dissolved. Add in lightly beaten egg and melted shortening, and mix to combine. Begin adding in flour. Start mixing with rubber spatula but switch to using clean hands when necessary. Knead until you have dry dough. Break off pieces of dough and roll out using rolling pin to form discs that are anywhere from 4" to 7" in diameter. Fill center of pattie with minced meat. Fold over and pinch edges together to form a seal. (It's helpful if you chill the empanadas in the refrigerator for about 10 minutes before frying them.) Deep fry until golden brown on both sides.
Depending on the size, this recipe will make between 3 and 6 dozen.
Thanks so much for checking out this video. Be sure to give it a Thumbs Up and Subscribe to this channel if you haven't already done so. I also invite you to follow me on Instagram at / marcyinspired or on Facebook at / marcyinapired
*All music in this video used with rights from Storyblocks.
My grandmother used to make these all the time and I never thought of writing down the recipe . I asked all my family members and no one could remember the recipe and you have the recipe that looks exactly like she used to make it. I am making it as i speak. thank you so much brings back so many sad and wonderful memories
Thanks Marcy, memories from my childhood. Wish we had Cuisinart back then instead of the old fashioned table grinder. The memories of time spent with Dad and Mom making empanadas to eat after midnight mass will forever be etched in my brain. God Bless and keep up the great videos!
Thank you so much for making these, every time I find someone who makes empanadas they have no idea what sweet meat ones im referring to. I didn't realize how regional it was! Now I can be the one who makes them for everyone and myself.
Amazing recipe thanks Marcy, my nanny made those what a beautiful memory thank you 🙏
Absolutely! My Auntie Porfie was a butcher and these were the best!
Thank you I have been asking family members today for this recipe nobody had it. How sad because everybody loved them. So glad I found the New Mexico version. We are from Las cruces. I am so happy I found this. ❤
I love empanadas. Those look so good.
Thanks! The mincemeat is so delicious, I could eat it all by itself.😋
This was a food of my childhood in New Mexico at my Grandparents. I could just taste them when you were making them. My grandma used to have then in a container wrapped in a dishtowel. I loved them with diced rasin and pinon. She always made them for Christmas. I would get so excited when we went over knowing she had a stash of them. Thanx for the recipe and the memories!
Awe. Loved your comment. It totally paints a picture of your grandparent's house in my mind. I debated adding the raisins to these ones, as that's what the original recipe calls for, but I decided to forgo them. I love the hint of sweetness in the savory mincemeat.
As a southerner, there are three things we like. Meat, dough, and frying…I think you nailed it!!
Haha! Thanks! That reminded me of the comedian, Jim Gaffigan. When he first learned about Indian Fry Bread he said, “I think I’ve found my people!”😂
I mean this is a south-west treat hahaha. My grandma makes them every Christmas and they go fast
I like how you include the recipe instead of sending us to a blog. Those blogs are hard to use, full of popups and big photos, etc.
I know what you mean. Those annoying popups is how they make money for their content. Someday, I would like to put together a website, but I'd want to keep it simple & user friendly. Like you, I always prefer when the info is in the description box beneath the video.
Thank you for this delicious recipe this was a delicious snack I was raised on and am excited to make this for my grandparents! God bless
I live in northern New Mexico, and we always make these for Chriatmas. We make them a little smaller, add a few more spices, applesauce, raisins, and roasted whole Pinon. We make them about half as big. We eat them as is. This is the first time I have seen someone serve them with guacamole, queso, and salsa; like a savory dish. Interesting. Blessings
Oh my Goodness I just made them. The dough was so easy to work with and I ended up having 2 dough rolls left and made cinnamon rolls with them for dessert it was Perfect. Thank You the empanadas were so Delicious 😋
As I mention in the video, you can fill empanadas any number of ways, such as with ground beef, potatoes & chile. But this recipe goes WAY back. I believe it originated with the Spaniards who settled in New Mexico. And the dough is likely influenced by Native Americans. Regardless of the history, they're delicious! Let me know in the comments if you've ever had empanadas or empanaditas made this way.
My sister has been wanting to make these thank you!
That's awesome. I keep a list of recipes that people request, and whenever I get a chance, I try to pull something from there. I actually have two different empanadas recipes, but this is a more traditional one. Hope you and your sister like it. 😊
Thank you for this recipe. I’m new to your channel and enjoy each recipe.
I just found you! So excited to follow you. I have never seen how empanadas are made before. Definitely will be making them soon. ❤️
The dough is a little tricky to work with, but definitely worth it. Happy you found my channel, too. Thanks for the comment.
These look absolutely amazing!🤤 I love empanadas. They have become one of my favorite foods to eat.
Thanks! I love empanadas, too, although I rarely make them. And each time I think, "why don't I make them more often!"
So Yummy and delicious recipe 👍
Thanks so much for watching & taking the time to comment.
Gracias!!!❤
Thank you so much for this traditional filling recipe! I always wondered what the seasoning is. We only ever had them at holidays when visiting family or friends. My mom only made pumpkin empanadas. ❤
Thank you for watching. After tasting the filling to check for salt, I was tempted to stop shooting the video right there and just eat the filling by itself. It really is that good. 👌🏼
My grandmother used to make them with cow tongue
Marcy, can you make these without the yeast? Also, can you bake instead of frying?
Yes, to both of those questions. I use a different recipe when baking empanadas, which I'll also share at some point in the future. But here goes: sift together 3 cups flour and 1/2 tsp. salt. Cut in 1 1/2 sticks chilled butter using pastry blender. Add 1 slightly beaten egg and 1/3 cup water and knead until you have a soft, pliable dough. After forming your empanadas, brush an egg wash over them and bake at 375º for 30 mins.
@@marcyinspired1442 thank you 🥰
On your video and on your recipe down below you have the yeast and the salt two different ingredients size can you please let me know which one it is
I think I would like this if it weren't for all that sugar. Meat and sugar? No. Is it meant to be a dessert?
It's not a dessert. It's savory with a hint of sweetness. The combination is actually really delicious. But if you're one of those people who doesn't like, for example, sweet & sour chicken, then maybe it's not for you.
I knew someone that made these...they were GOD awful! She thought it was like mincemeat....I don't think so! My grandmother made homemade mincemeat and it was out of his world. This person would make a chuck roast, shred it then put tons of sugar on it...YUCK! She kept bringing them to me....YIKES!
Haha! Mincemeat is definitely something that needs to be made right. I'm sure your grandmother's was amazing.
Love the recipe, but your choice in music is annoying. Drowns out what you are saying.