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TEAM SATCHELL
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Beef tongue Empanaditas
Here's a recipe for Empanaditas De Carne or beef tongue Empanaditas. Or, if you're afraid to try beef tongue, you can substitute it with pulled pork.
1 beef tongue
2 medium apples
1 c. sugar
1-1/2 tsp cinnamon
1 tsp. vanilla
Pinon (pine nuts)
1 c. raisins
Cook tongue; grind with meat grinder. Grind in raisins. Add apples cut into tiny pieces, pinons, sugar, cinnamon and vanilla. Mix well.
Dough:
4 c. flour
1 tsp. salt
2 tsp. baking powder
Lukewarm water
1/2 c. sugar
Mix dry ingredients in bowl. Add enough water to make a soft dough. Knead until smooth. Shape into small balls; roll out and fill with meat mixture; flute edges as you would a turnover. Deep fat fry in Crisco until golden brown. Drain on paper towels. Or, if you want to skip all of the hard work of making the dough from scratch, pick up some egg roll wraps and use them instead of making the dough. Fill them the same way you would the dough making the flute edges and fry them the same way until golden brown.
Here's a recipe for Empanaditas De Carne or beef tongue Empanaditas. Or, if you're afraid to try beef tongue, you can substitute it with pulled pork.
1 beef tongue
2 medium apples
1 c. sugar
1-1/2 tsp cinnamon
1 tsp. vanilla
Pinon (pine nuts)
1 c. raisins
Cook tongue; grind with meat grinder. Grind in raisins. Add apples cut into tiny pieces, pinons, sugar, cinnamon and vanilla. Mix well.
Dough:
4 c. flour
1 tsp. salt
2 tsp. baking powder
Lukewarm water
1/2 c. sugar
Mix dry ingredients in bowl. Add enough water to make a soft dough. Knead until smooth. Shape into small balls; roll out and fill with meat mixture; flute edges as you would a turnover. Deep fat fry in Crisco until golden brown. Drain on paper towels. Or, if you want to skip all of the hard work of making the dough from scratch, pick up some egg roll wraps and use them instead of making the dough. Fill them the same way you would the dough making the flute edges and fry them the same way until golden brown.
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