With an incredibly crispy crust and a simple, savory beef filling, these Beef Picadillo Empanadas are simply irresistible. Unlike traditional empanadas made from flour dough, these feature a gluten-free corn flour called masarepa, which is often used in Colombian and Venezuelan kitchens. They are surprisingly simple to prepare, can be made ahead of time, and only require a handful of ingredients.
Essential Ingredients for the Picadillo
- Ground Beef: You can use any ground beef blend here, but a fattier mix, like 80/20, is my personal favorite for more flavor and tenderness.
- Aromatics: A mix of diced onions, green bell peppers, and garlic forms the flavorful base of this picadillo.
- Adobo Seasoning: A quality Adobo seasoning adds an easy boost of flavor. This blend typically includes garlic powder, onion powder, cumin, oregano, and sometimes turmeric. Primal Palate offers an excellent organic Adobo without the fillers. Check out my cookbook for a homemade recipe!
- Bay Leaves: A few bay leaves enhance the flavor of the picadillo.
- Tomato Paste and Tomato Passata: This recipe uses both tomato paste for a rich tomato flavor and passata, which provides a smoother and milder tomato taste.
- Chicken Broth: Incorporating chicken broth not only enhances the taste but also keeps the picadillo from drying out.
- Olives: I believe olives are a must-have in picadillo! I prefer using stuffed Manzanilla olives for their delicious briny and slightly bitter flavor, which balances the richness of the beef.
Ingredients Needed for the Empanada Dough
- Masarepa: This naturally gluten-free flour is made from corn that has been precooked with lime (calcium hydroxide) before being ground. It’s essential for making Arepas, and it creates fantastic empanada dough as well.
- Salt: Adding a touch of salt to the dough is crucial for flavor.
- Water: Lukewarm water helps soften the masarepa, making it easier to handle.
- Avocado Oil: I prefer shallow frying the empanadas in avocado oil due to its neutral flavor and high smoke point. Coconut oil is another healthy option but will impart a distinct flavor.
Understanding Beef Picadillo
Picadillo is a traditional Latin American dish generally made with ground meat (like beef, pork, turkey, or a mix), cooked with onions, garlic, tomatoes, and various seasonings. Ingredients like diced potatoes, carrots, raisins, olives, and sometimes even hard-boiled eggs can be added, depending on regional variations and personal tastes.
The recipe for picadillo can differ widely based on regional preferences. For instance, Mexican picadillo might include potatoes and carrots cooked with ground beef in a tomato-based sauce, seasoned with spices such as cumin and cinnamon. On the other hand, Cuban picadillo often features olives, raisins, and capers, resulting in a unique sweet and savory flavor profile.
Picadillo is an incredibly versatile dish, perfect as a main course paired with rice, beans, fried plantains, and vegetables. It also serves as a filling for tacos, empanadas, stuffed peppers, or can be enjoyed alongside rice and beans as a main dish.
Is the Picadillo Whole30 and Paleo?
While the empanada dough isn’t compliant, the Beef Picadillo itself is Whole30 and Paleo friendly, allowing you to enjoy the recipe on its own for a quick meal. Pair it with cauliflower rice, plantains, baked potatoes, roasted sweet potatoes, or sautéed vegetables.
Can the Beef Picadillo Empanadas Be Prepared Ahead of Time?
Absolutely! Preparing the picadillo in advance is ideal because the flavors develop even more overnight, making it simpler to work with when it’s time to fill the empanadas.
If you want to make the empanadas ahead, I suggest freezing them before cooking. When you’re ready to eat, take them out of the freezer and allow them to thaw, then fry them, bake them in the oven, or air fry from frozen until the dough is crispy and the meat filling is heated through.
What Differentiates Masarepa from Masa Harina?
As mentioned, masarepa is produced from corn that has undergone precooking with lime (calcium hydroxide) before being ground into a fine flour. This nixtamalization process gives masarepa its unique flavor and texture. It’s predominantly used for making arepas, empanadas, and various other dishes in Colombian and Venezuelan cuisine.
Masa harina, however, is made from dried corn that is soaked in an alkaline solution, usually lime, and then ground. This process is also a form of nixtamalization and is used primarily in Mexican cuisine for dishes like tamales, tortillas, and more.
Can I Prepare the Beef Empanadas in an Air Fryer?
Yes, you can use an air fryer to cook these Beef Picadillo Empanadas. Make sure to coat them generously in avocado oil before cooking, and set the air fryer to 350°F, cooking for about 8 to 10 minutes until the dough is golden brown and crispy.
For the Picadillo:
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In a large skillet, heat over medium flame. Add olive oil and let it shimmer. Introduce the onions and green peppers, stirring until the onions become soft and translucent, about 8 minutes. Incorporate the beef and break it into smaller pieces, cooking until it’s no longer pink, around 8 minutes. Stir in the adobo seasoning and garlic, cooking until aromatic, about 2 minutes. Add the tomato paste and passata, mixing well. Pour in half of the chicken broth, scraping the bottom for any browned bits. Add the rest of the broth, along with the olives and bay leaves, mixing thoroughly. Bring to a simmer, reduce heat, cover, and let simmer for 20 minutes.
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Once done, transfer the picadillo to a bowl, cover, and allow it to cool completely before preparing the empanadas. You can also enjoy the picadillo as a standalone main dish with rice or fried plantains; leftovers can be stored in the refrigerator for up to five days.
For the Empanadas:
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In a bowl, mix the masarepa, salt, and water. Knead the mixture by hand for 2 to 3 minutes until you form a smooth ball of dough. If the dough crumbles, add more water; if it’s too sticky, incorporate more masarepa.
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Divide the dough into ten equal sections, rolling them into balls the size of golf balls. Place the balls in a bowl and cover them with a damp cloth to maintain moisture.
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Using a tortilla press lined with plastic wrap or parchment, flatten the dough into discs about 5 inches wide and 1/8 inch thick. Spoon 1 tablespoon of picadillo into the center and evenly spread it. Fold the dough over the filling, pressing the edges to seal. Use a fork to create a decorative edge around the empanada.
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Heat avocado oil in a cast-iron skillet over medium heat until it reaches 360°F. Fry the empanadas in batches, turning halfway, until they are golden brown and crispy, about 3 to 4 minutes on each side. Drain the fried empanadas on a wire rack.
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Serve the empanadas warm on a platter.
Have you tried this recipe? Let me know your thoughts in the comments!
About the Author
Hello, I’m Ronny! After years of struggling with weight issues, I transformed my relationship with food in 2013, losing over 40 pounds and dramatically changing my life.