Mexican Beef Empanadas

Mexican Beef Empanadas

Mexican beef empanadas are the kind of food that instantly brings comfort and excitement to the table. Wrapped in a golden, flaky crust and filled with warmly spiced beef, they strike the perfect balance between crispy and juicy. Whether served as a snack, appetizer, or main dish, empanadas always feel festive and satisfying.

The filling is simple but deeply flavorful. Ground beef is cooked with onion, garlic, and classic spices like cumin, chili powder, and oregano, creating a savory mixture that’s rich without being heavy. A touch of tomato sauce and beef broth keeps the filling moist and cohesive, ensuring every bite is packed with flavor.

What makes empanadas especially appealing is their versatility. They can be customized with potatoes, olives, raisins, or cheese, depending on personal taste or family tradition. Each variation adds its own character while staying true to the comforting nature of the dish.

Baked until golden and glossy, these empanadas are perfect fresh from the oven but just as enjoyable at room temperature. Serve them with salsa, sauces, or a squeeze of lime, and you have a dish that feels both homemade and celebratory.

Servings and Timing

• Yield: 10–12 empanadas
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Ingredients

• 1 lb ground beef
• 1 tablespoon oil
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ¼ teaspoon oregano
• Salt and black pepper, to taste
• 2 tablespoons tomato sauce or salsa
• ¼ cup beef broth
• 1 package empanada discs or refrigerated pie dough
• 1 egg, beaten, for egg wash

Optional Additions

• Diced potatoes
• Green olives
• Raisins
• Shredded cheese

Instructions

1. Heat the oil in a skillet over medium heat.
2. Add the onion and cook until softened, then stir in the garlic and cook until fragrant.
3. Add the ground beef and cook until browned, breaking it up as it cooks.
4. Season with cumin, chili powder, paprika, oregano, salt, and black pepper.
5. Stir in the tomato sauce and beef broth. Simmer for 5–7 minutes, until the mixture is thick and flavorful. Remove from heat and let cool slightly.
6. Preheat the oven to 400°F (200°C).
7. Place the empanada discs on a flat surface and spoon 2–3 tablespoons of filling into the center of each.
8. Fold the dough over the filling, press the edges to seal, and crimp with a fork.
9. Brush the tops with beaten egg.
10. Bake for 22–25 minutes, until golden brown and glossy.
11. Let cool slightly before serving.

Variations

• Add finely diced potatoes to the filling for a heartier empanada.
• Include chopped green olives or raisins for a sweet-salty contrast.
• Mix shredded cheese into the filling for extra richness.
• Fry the empanadas instead of baking for a crispier crust.

Tips

• Allow the filling to cool before assembling to prevent soggy dough.
• Do not overfill the empanadas, as this can cause leaking during baking.
• Seal the edges well to keep the filling inside.
• Serve with salsa roja, chimichurri, or fresh lime wedges for added brightness.