Best Empanadas de Frijoles con Salsa de Tomate y Queso Recipe
Description: As a seasoned chef, I can confidently say that Empanadas de Frijoles con Salsa de Tomate y Queso are a game-changer. These scrumptious, flaky pastries are packed with tender beans, gooey cheese, and a tangy tomato sauce that will leave you craving for more. In this recipe, I’ll guide you through the process of creating these mouth-watering empanadas, just like my abuela used to make.
Prep Time: 20 mins | Cook Time: 25 mins | Servings: 12-15 empanadas
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1/4 cup vegetable shortening
1/4 cup warm water
1 cup cooked black beans, mashed
1/2 cup grated queso fresco or Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/4 cup chopped fresh tomatoes
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
Salt and pepper to taste
Vegetable oil for frying
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour and salt. Add the shortening and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse crumbs. Gradually add the warm water, mixing until the dough comes together in a ball. Knead for 5 minutes, then cover with plastic wrap and let rest for 10 minutes.
2. Preheat a deep frying pan or a deep fryer to 350°F (175°C). Divide the dough into 12-15 equal pieces. Roll each piece into a ball, then flatten it slightly into a disk shape. Place a tablespoon of the bean mixture in the center of each disk. Fold the dough over the filling, forming a half-moon shape, and press the edges together to seal the empanada. Brush the tops with a little water.
3. Fry the empanadas in batches, if necessary, until they’re golden brown, about 2-3 minutes per side. Drain on paper towels.
4. In a separate pan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute. Stir in the cumin, smoked paprika (if using), and a pinch of salt and pepper. Add the diced tomatoes and chopped fresh tomatoes. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
5. To assemble the empanadas, place a spoonful of the tomato sauce on top of each empanada. Sprinkle with a pinch of queso fresco or Monterey Jack cheese. Serve warm, garnished with chopped cilantro and additional cheese if desired.
Pro Cooking Tips:
To ensure the empanadas are crispy and flaky, make sure to not overwork the dough. Also, when frying, don’t overcrowd the pan, as this can cause the empanadas to stick together.
If you prefer a more intense tomato flavor, use 2-3 tablespoons of tomato paste in the sauce instead of canned diced tomatoes.
Serving Suggestions:
Serve the empanadas with a side of creamy sour cream or a dollop of spicy salsa for added flavor.
For a more substantial meal, serve the empanadas with a hearty salad or a side of Mexican rice.
Enjoy the empanadas as a snack or appetizer at your next gathering. They’re sure to be a hit!
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