Beef and Potato Empanadas

Step-by-Step

1. 1

   In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

   7mmedium-high heat
2. 2

   Add the diced onion and minced garlic to the skillet with the ground beef. Sauté for 2-3 minutes until the onion is translucent.

   3mmedium heat
3. 3

   Stir in the cumin, chili powder, salt, and black pepper. Mix well and set aside.

   2m
4. 4

   In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced potatoes and sauté for 10-12 minutes, stirring occasionally, until the potatoes are tender and lightly browned.

   12mmedium heat
5. 5

   In a third skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the diced tofu and pan-fry for 5-7 minutes, stirring occasionally, until the tofu is golden brown.

   7mmedium-high heat
6. 6

   Unroll the empanada dough and cut it into 8 equal-sized circles. Place a heaping spoonful of the ground beef mixture, followed by a spoonful of the sautéed potatoes and pan-fried tofu, into the center of each dough circle.

   5m
7. 7

   Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal them.

   3m
8. 8

   In a large skillet or Dutch oven, heat 1-2 inches of vegetable oil over medium-high heat. Fry the empanadas in batches for 2-3 minutes per side, or until golden brown. Drain on a paper towel-lined plate.

   10mmedium-high heat