The Chew: Chew Tank Empanadas
Michael Symon made a great recipe with the winner of a Chew Tank cook-off, Irene, who made her Grandma’s Empanadas, something all 10 of her grandchildren love.
Check out my attempt to reproduce this recipe below! And be sure to let us know what you think of it in the comments!
The Chew: Grandma’s Empanadas Recipe Ingredients
Sofrito Sauce Ingredients
- 1/2 red bell pepper
- 1/2 green bell pepper
- 2 cloves garlic
- 1/2 small onion
- handful cilantro
- handful culantro
- handful parsley
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon white pepper
- 5 tablespoons green Spanish olives stuffed with pimento (chopped)
- 1/2 cup low sodium chicken broth
- 1 tablespoon capers
- 1/4 cup red wine (merlot)
- 8 ounces tomato sauce
- 1 can chickpeas (drained & rinsed)
- 1 pack frozen empanada dough (4″ circles, defrosted)
- vegetable oil for frying
The Chew: Grandma’s Empanadas Recipe Directions
- Start by making the Sofrito Sauce by combining the ingredients in a saute pan and cooking until everything is tender.
- Add the Sofrito Sauce ingredients to a food processor and puree it.
- Next, start the filling for the empanadas. adding a drizzle of olive oil to a saute pan and bring to medium high heat.
- Add the pork, beef, and veal and cook until browned, stirring occasionally.
- Once the meat is browned, add the garlic, onion powder, cumin, turmeric, white pepper, and Sofrito Sauce and stir it around.
- Cook for about 1 minute, then add the olives, capers, and low sodium chicken broth. Low sodium is important because the olives will be salty and too much sodium will brine the meat too much.
- Stir in the tomato sauce and red wine and cook until reduced slightly, about 10 minutes.
- Stir in the garbanzo beans and cook until the garbanzo beans are heated through, about 2 more minutes. Let the mixture cool completely.
- Add a spoonful of the mixture into the center of each empanada dough circle. Fold in half and crimp the edges.
- Heat an inch of vegetable oil in a high sided saute pan to high heat. Add the empanadas and cook for 2 to 3 minutes until golden brown.
- Serve and enjoy!
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