We use our beloved Enchilada Sauce, leftover Pot Roast, and this amazing empanada dough to make this Mexican classic!
Grandma’s famous Empanadas!
Mexican food is something I’ve grown up making and eating. From Homemade Spanish Rice to Chimichangas to Enchiladas – we love it all, but there is one tried and true dinner that my family loves most – my Grandma Luna’s empanadas. The name “empanada” comes from the Spanish verb empanar which roughly translates to “wrap in bread”, so beef empanadas are essentially a breaded pastry filled with a savory center. They are crazy delicious and the recipe we all ask for on Christmas Eve and Cinco de Mayo. Why we love them:
For generations. This recipe has been handed down from one Luna to another and results in the BEST empanadas. Filling. These are filling enough to enjoy as a main dish, but are often enjoyed as an appetizer as well. Easy. The steps are simple with a quick prep time, but the dough needs to set so give yourself enough time! Versatile. Once you can master the dough, you can customize the fillings to what you like best!
Ingredients
all-purpose flour baking powder salt (and black pepper) lard – lard is more authentic, but shortening can also be used. water cooked shredded roast beef – You could also use an equal amount of cooked ground beef. red enchilada sauce – store-bought or Homemade Enchilada Sauce black olives vegetable oil – you can also use canola oil, peanut oil, or olive oil with a high smoking point
how to make Empanadas
Storage Tips
Store ingredients ahead of time. Cover the homemade empanada dough with plastic wrap. Make it 6-8 hours in advance and let it rest on the counter at room temp. Or make this 24 hours in advance, take it out of the fridge, and let rest on the counter until ready to fry up. Make ahead of time. Prepare according to recipe directions, but do not bake. Place unbaked empanadas in an airtight container separating the layers with parchment paper. Refrigerate for 1-2 days. To freeze, place empanadas on a baking sheet, be sure they do not touch, and flash freeze. Once frozen, transfer them to an airtight freezer-safe container and freeze for 3-4 months. Thaw in the fridge and cook according to directions. STORE. Beef empanadas are best fresh. Keep leftovers in a Ziploc bag and place them in the fridge for 1-2 days before reheating and enjoying. FREEZE. Wrap again with foil. Freeze for 3-4 months. Thaw if needed and reheat.
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