My take on the empanadas is from a recipe in June Bon Appetit Magazine - I made them before following the recipe to the letter, but fooled around with the spices and improved the recipe quite a bit!
Spicy Beef Empanadas with Black Bean Dipping Sauce
1tbsp olive oil
1lb lean ground beef
4 large cloves garlic, finely minced
2tbsp tomato paste
2tsp cayenne pepper
1/2 cup chopped fress cilantro
sea salt & fresh ground pepper to taste
397gram pkg Tenderflake pastry
2 eggs, beaten
1 15-oz can black beans, drained and rinsed in cold water
1 cup sour cream or Greek yogurt
1/2 cup cilantro
4 cocktail tomatoes, seeded and chopped
2 large scallions, white & green parts sliced
To make the empanadas: heat oil in a medium skillet, over medium high heat. Add beef and garlic and cook, stirring often with a wooden spoon to break up - about 3-5mins. Add tomato paste and spices, reduce heat to mediumand cook another 4-5 minutes. Add cilantro and season to taste with salt and pepper. Let filling cool to room temperature.
|Makes about 2 dozen delicious little packages!|
I love having gatherings where the guests can build their own little plates, so Twyla and Mari helped to set out the fixins for the chicken tacos. I marinated chicken breasts with cumin, lemon juice, salt and pepper and minced garlic.
Oh! One of the best parts of Mexican Patio Party was definitely the margaritas - new product alert: Skinny Girl Margaritas! Made/marketed by one of those Real Housewife gals - don't let that be a turn-off though b/c it really is tart and delicious.