HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best flaky beef empanadas seriously super delicious! The dough is just perfect and the ground beef is so flavorful, hope you enjoy it just as much as we do!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Don’t want to fry them? No problem, brush each empanada with olive oil and bake for 20-22 minutes at 400 degrees
Refrigerate for at least one hour
Ingredients: 20-22 empanadas
Empanada dough
3 3/4 c AP flour
12 tbsp cold butter
1 tbsp sugar
Salt I’m using 1 1/2 tsp
Ground Beef Stuffing:
2 lbs lean ground beef
2 small bell peppers (chopped)
1 Anaheim pepper (chopped)
1 small onion (chopped)
4 minced garlic cloves
2 tsp Mexican oregano
2 tsp thyme
2 tsp parsley
2 tsp basil
2 tsp paprika
1-2 tsp crushed red pepper
1 tsp garlic powder
1 tsp black pepper
Salt I’m using 2 tsp
???? your favorite melting cheese, I’m using medium cheddar, Monterey Jack and Oaxaca cheese
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
SC: angel110706
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Foodie made simple: Roasted Poblano Meat Loaf
Check out website for more great recipes:
Foodie made simple: Roasted Poblano Meat Loaf
Ingredients:
- 2 poblano chiles, roasted, seeded and diced
- 2 pounds ground beef
- 1 small onion, minced
- 1/2 cup shredded Monterey jack cheese
- 1 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 egg, lightly beaten
- 2 cups crushed Corn Chex (about 3 1⁄2 cups uncrushed)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Salsa and Mexican Crema for serving
Preparation:
1. Roast chiles under the broiler, turning often until blackened all over. Enclose in paper bag for 10 minutes.
2. Preheat the oven to 350°.
3. In a large bowl add the ground beef, diced chilies, onion, cheese, cilantro, cumin, and eggs.
4. Add the cereal and mix thoroughly. Season to taste with salt and pepper.
5. Pat the mixture into a 3 × 7 stone loaf pan. Bake until an instant-read meat thermometer inserted into the center reads 160°, about 1 hour. Let stand for 10 minutes.
6. Remove the meat loaf from the pan and slice. Serve topped with your favorite salsa and Mexican crema.
Enjoy
Smoked Meatloaf | Best Meatloaf Recipe on the Grill or Smoker
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your signed copy here:
Also available at bookstores nationwide, and Amazon
Related Video:
Used in this video:
Can't get full on fancy apron
Lodge 12-inch skillet
Hasty Bake Legacy 131:
Use code: KENTROLLINS for 10% off
Red River Ranch Original seasoning
Yeti Kent Rollins Cup
Rode wireless mic:
Clothing:
Cowboy Kent Rollin’s Favorites -
Shop Ariat.com -
Save 10% off your first order -
For more suggested products seen in our videos click here:
======================
Printable Recipe:
======================
Connect with us!
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
Music: Bill Higley by Mini Vandals | A New Orleans Crawfish Boil by Unicorn Heads
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Guy Fieri's Poblanos Stuffed with Chorizo, Shrimp & Rice (THROWBACK) | Guy's Big Bite | Food Network
Guy stuffs poblano peppers with rice, shrimp, vegetables and chorizo!
#GuyFieri #GuysBigBite #StuffedPoblanoPeppers #FoodNetwork
Get the recipe ▶
Subscribe to Food Network ▶
We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Poblano Stuffed with Chorizo, Shrimp and Rice
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 6 stuffed peppers
Ingredients
1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
4 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded
Directions
In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
Preheat oven to 400 degrees F.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
Guy Fieri's Poblanos Stuffed with Chorizo, Shrimp & Rice (THROWBACK) | Guy's Big Bite | Food Network
How to Peel a Watermelon. Cool Trick. Surprise Everyone!
How to Peel a Watermelon. cool trick. Surprise Everyone!!!
Now I will teach you how to peel a watermelon. When you repeat this trick, all your friends will be surprised. Not only will they be surprised, they will be simply shocked by your trick with an ordinary watermelon.
Friends, do not waste your time, buy a few watermelons, start training right now.
✨STUFFED POBLANO PEPPERS ✨
It’s poblano time!! Quick, easy, flavor-packed ????STUFFED POBLANO PEPPERS. For any diet - showing you how to make them with meat, vegetarian, or vegan!
#KeepCalmCookOn
-----
INGREDIENTS:
Poblano Peppers
Quick-Cooking Polenta (OR Grits)
Vegetable OR Chicken Stock
Onions
Black Beans
Defrosted Corn Kernels
Rotel (Diced Tomatoes with Chilis)
Garlic
Ground Beef/Impossible Meat/Chorizo
Taco Seasoning (Cumin, Coriander, Garlic, Oregano, Chili Powder, Paprika, Red Chili Flakes)
Cheese - Pepperjack, Mild Cheddar, Habanero Cheddar