Beef Empanadas
Puerto Rican Sofrito, Tomato Sauce, Oregano, Capers, Chihuahua Cheese
Chef Jesse Valenciana of Secret Bodega | Nashville, TN
Yield: 15 empanadas
Adapted by StarChefs | July 2026 | Photo: Alexander Zeren
INGREDIENTS
Picadillo Filling:
2 tablespoons olive oil
1 pound ground beef
¼ cup Puerto Rican sofrito
3 cloves garlic, minced
1 packet sazón with achiote
1 teaspoon adobo seasoning
½ teaspoon dried oregano
½ cup tomato sauce
1 teaspoon capers
2 bay leaves
1 cup shredded Chihuahua cheese
Empanada Dough:
3 cups all-purpose flour
1 teaspoon kosher salt
6 ounces unsalted butter, cubed
1 large egg, beaten
¼ cup whole milk
To Assemble and Serve:
Oil for frying
METHOD
For the Picadillo Filling:
In a large skillet over medium-high flame, heat oil. Add beef and cook until completely browned, breaking up with a spoon as needed. Add sofrito, garlic, adobo, sazón, and oregano. Sauté 2 minutes, or until fragrant. Stir in tomato sauce, capers, and bay leaves. Reduce heat. Cover and let simmer 20 minutes, or until sauce has thickened. Remove from heat and let cool. Fold in cheese. Transfer to an airtight container and refrigerate.
For the Empanada Dough:
In a large mixing bowl, sift together flour and salt. Add butter. Using gloved hands, knead until mixture resembles coarse breadcrumbs. Add egg and milk. Mix until dough comes together, adding additional milk as needed. Transfer to a floured work surface and knead 5 minutes, or until dough is smooth and elastic. Form into a ball and wrap tightly in plastic wrap. Refrigerate 1 hour. On a floured work surface, roll out dough to ¼-inch thickness. Cut into 6-inch circles. Set aside.
To Assemble and Serve:
In a deep fryer, heat oil to 350°F. Spoon 2 tablespoons Picadillo Filling onto the center of each Empanada Dough circle. Fold over, seal, and crimp edges with a fork. Drop filled Empanada into hot oil and fry 5 minutes, or until golden brown. Transfer to a serving plate.
