Quarantine Empanadas

I promise eating these empanadas will not require you to self quarantine 😉 However, this was my first go at making empanadas and it just so happened to be during the pandemic… which earns them their name “quarantine empanadas.” If you’re anything like me, staying in the house for days on end is not an easy task. Luckily, I have acquired a love for cooking and I have found myself in the kitchen experimenting with new recipes (and Ted’s sure not complaining.)

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If this doesn’t make your mouth water- then I’m not sure what will 🙂

Here’s what you’re gonna need!

  • 15 Empanada discos (I used Goya Foods but you can use any brand or if you’re really ambitious to can make your own dough!)
  • ¾ lb ground beef
  • 2 oz mild Ole Mexican Foods chorizo
  • ½ cup frozen corn
  • 2 tbs Hunts tomato paste
  • 2 diced shallots
  • 3 cloves fresh garlic
  • 1 medium white potato
  • Extra virgin olive oil (EVOO)
  • Vegetable oil
  • ½ tsp fresh oregano
  • Large pinch of cayenne pepper
  • 1/2 tsp cumin
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • 1 cup Mexican cheese
  • ¼ cup flour
  • Garnish- green onions, salsa, Cacique queso fresca

 

First things first- I always like to start with getting everything chopped up and ready to cook! I started with the shallots and let them begin to caramelize in the EVOO while I dice up the chorizo and add it to the pan along with the ground beef. Next, add in the garlic (I like to use a garlic press.) While the ground beef and chorizo are cooking- dice up the white potato into small cubes, throw them in a bowl of water and toss them in the microwave for about 3 minutes (this keeps them from falling apart in a skillet but also leaves them with a little crunch that you will appreciate later.)

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Now it’s time to season the meat with the cumin, oregano, cayenne, paprika, salt, and pepper. Then, add in the tomato paste, corn and potatoes. Depending on what kind of ground beef you use, you may need to add ½ cup of water into the mixture just to keep it juicy ;). Remove from heat and sprinkle on green onions.

Next, put a thin layer of flour on your counter top or whatever surface you will be using to stuff your ‘nadas. I also put a little flour on my rolling pin so that it doesn’t stick to the dough. Roll each disc out about 2 inches wider in diameter. Now scoop about 2-3 tbs of the filling into the middle of the disc and add a pinch of cheese. Wet the out edge of the dough to help it stick together (I used water but you can also use egg.) Now, fold the dough in half making a half moon. Take a fork and press the edges together, flip over and repeat (this is important or your empanadas will open up while cooking.)

While you’re forming your empanadas poor your vegetable oil into your skillet (I used a cast iron skillet) –about 2-3 inches deep and cover on med/high. Once your oil is hot toss 2-3 empanadas in the skillet at a time. Let each side cook for about 30-45 seconds or until golden brown. Let them cool on a cooling rack for a few minutes then garnish with more green onions, salsa, and queso fresca or whatever dipping sauce you like!

I’m not gonna lie- these take a little work…but they are 100% worth the effort. Don’t just  take my word for it…you’ve got to try them! And tag me on IG @Kburg21 when ya make them! #katiescardiokitchen

I hope you make these and love them as much as I did. Stay safe during these scary times.

Low carb beef and zucchini enchiladas

I have always been a sucker for a good enchilada. I mean- who doesn’t love a warm gooey tortilla stuffed with meat and cheese and lathered with red sauce? Sign me up!

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So, as Ted and I have been trying to stay on the healthy eating wagon during our week day meals I figured I’d make us some healthy enchiladas! Ya’ll know how I feel about Mexican food after all.

So here’s my take on a healthy enchilada! And as always- if you make them at home, tag me on Instagram so I can see them! @Kburg21

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Here’s what you’ll need:

½ lb lean ground beef

¼ cup onion chopped

½ zucchini diced

½ cup frozen corn

½ cup diced grape tomatoes

1 can Old El Paso enchilada sauce (I like the medium one)

4 Tumaro’s carb wise wraps

LaTourangelle Sunflower Oil

Taco seasoning (I like FreshJax)

¾  cup shredded Sargento Mexican Cheese

A dash of Twang Chile lime seasoning

 

First, brown the ground beef in a skillet on medium and season it with your taco seasoning. Once it’s cooked toss the ground beef into a bowl and throw the onions and zucchini into the skillet for 3-4 minutes with some sunflower oil -just enough to soften them.

In a non-stick pan pour ¼ of your can of enchilada sauce into the bottom (just enough to cover the pan).

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Now it’s time to assemble! Line the tortillas with the meat, zucchini, onions, and cheese and drizzled a tablespoon of the enchilada sauce inside each one before rolling them up. Roll the enchiladas as tight as you can and lay them seam down into the pan. Pour the sauce over the top of your enchiladas and top with cheese and a sprinkle of Twang Chile lime- them cover with foil and bake at 350 for 30 minutes. Remove the foil and broil for 3 minutes on high. BOOM. That’s it!

 

 

 

We paired ours with fresh guac, fried Cacique cheese and Trader Joes low sodium Tortilla chips!

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Hope you make them- and like them as much as we did!