Cafe Tu Tu Tango's Empanadas With Cilantro Sour Cream
Serves 32
32 (3-inch) empanada dough shells (see note)
Cold water and cornstarch as needed
Filling:
1 pounds ground beef
3 ounces cold water
1/2 of a jalapeno -- minced
2 1/2 tablespoons minced garlic
1 cup crushed tomatoes
3/4 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoons cayenne pepper
1/2 teaspoons black pepper
1 teaspoons kosher salt
1/4 cup each: raisins and chopped Spanish olives
1 hard-boiled egg -- chopped
1 cup each -- shredded: Monterey Jack cheese and Manchego cheese
Cilantro sour cream:
1 pounds sour cream
1/4 cup diced red onions
1 teaspoons kosher salt
1/8 cup chopped cilantro
1/2 teaspoons white pepper
Cook beef in water on medium-high heat in skillet; drain. Return beef to
pan on medium-high heat. Add jalapenos, garlic and spices. Cook 2 minutes
and add crushed tomatoes. Add raisins. Reduce heat. Simmer 10 minutes.
Remove from heat. Add olives and eggs. Cool mixture. Mix in cheese. For
cilantro sour cream, mix all ingredients and chill. Lay dough on work
surface. Using 1/2-ounce melon-baller, scoop filling in center of each
shell. Brush edges lightly with water. Fold shell in half for half moon
shape. Crimp edges with fork. Dust with cornstarch. Fry empanadas at 350
F 3 minutes, or until golden brown. Remove and drain on paper towels.
Serve with cilantro sour cream.
Recipe note: Shop for Goya brand Discos, ready-to-use empanada dough,
in Latin markets and larger supermarkets.
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