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Tico empanadas time!



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Published on Saturday, February 1, 2025






By Melissa Pette



Empanadas are a true gem of Tico cuisine, simple, versatile, and absolutely delicious. They’re a staple in everyday meals here, loved for their amazing fillings and easy-to-make dough.



The word empanada comes from the Spanish verb empanar,which means to wrap or coat in bread.



These come in all shapes and sizes, and you can fill them with just about anything, such as cheese, potatoes, ground beef, shrimp, chicken, or really whatever you’re into.



Whether they’re half-moon shaped or bigger like a plate, they’re a must-try in any kitchen.



So, let's go to the kitchen!


Ingredients to make about 10 empanadas are:


  • 3 cups of corn flour (masa de maiz).


  • 2 cups warm water (amount can vary depending on the weather).


  • ½ tsp salt.


  • 2 plastic sheets (cut from a bag—freezer bags work best).


  • 3 cups of filling (ground beef, shredded chicken, or cheese—this recipe uses ground beef).


  • 3 cups shredded lettuce (optional).


  • 2 avocados, diced (optional).


  • Vegetable oil for frying.



For the ground beef filling:


  • Vegetable oil for frying.


  • 1 lb ground beef.


  • 1 garlic clove, minced.


  • 2 tbsp white onion, minced.


  • 2 tsp chili powder.


  • 2 tsp oregano.


  • 1 tsp ground cumin.


  • 1 tsp salt.


  • ¼ tsp ground red pepper.


  • 3 tbsp tomato paste.


  • 1 cup beef broth.








First, the meat.


Heat oil in a large skillet.


Add the ground beef and garlic. Cook over medium heat until browned, about 10 minutes.


Add the onion, chili powder, oregano, cumin, salt, and red pepper. Stir well.


Add the tomato paste and beef broth. Bring to a boil, then reduce heat and simmer until the liquid is reduced about 15-20 minutes.


Now, let’s make the empanadas.


In a bowl, mix the corn flour, salt, and warm water to form a dough ball. Knead until smooth.


Divide the dough into 10 balls. Flatten each one slightly and cover with plastic wrap to keep them from drying out.


Place one ball of dough between the two plastic sheets and press with a tortilla press, heavy skillet, or even a flat dish. If you don’t have a tortilla press, a flat round lid or plate will work. Just get creative!


Once you have your dough flattened, remove the top piece of plastic and spoon some cold ground beef filling onto the dough. The filling must be cold or room temp to keep the dough in shape.


Fold the dough over to create a half-moon shape. Press the edges to seal them tightly, making sure the filling stays inside.


Carefully remove the empanada from the plastic and set it aside on a plate or tray, covered with plastic wrap.


Repeat the process with the remaining dough.


Frying time!


Heat oil in a skillet over medium-high heat.


Fry the empanadas one or two at a time, turning until golden brown on both sides—about 2 minutes per side.


Drain on paper towels.


Serve hot with a topping of your choice, such as lettuce mixed with avocado, a little ketchup, mayo, hot sauce, or even pico de gallo (a fresh mix of tomatoes, onion, cilantro, and lemon juice).


And don’t forget to grab a cold beer or your favorite cup of coffee to go with it!




Have a pura vida weekend!




----------------
Everyone is invited to share their recipes with a horizontal photo of the dish by emailing 
food@amcostarica.com. More Costa Rica's delightful recipes can be found on the AM Costa Rica Food page.





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