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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Maria’s Beef Empanadas with Nopale Salad

Robledo


Ingredients

Corn Tortilla Dough
4 cups of masa
Water
Salt to taste

Beef Filling
1 lb steak filet, chopped in cubes
½ white onion, chopped
2 ripe tomatoes, diced
½ jalapeno pepper, minced
1 ½ cups Mozzarella cheese, grated
¼ cup Cotija cheese, crumbled

Nopal Salad
5 tender small nopales
2 ripe tomatoes, diced
½ red onion, diced
½ bunch of cilantro, chopped
Salt to taste

Empanada Toppings
Mexican sour cream
Cotija cheese
½ head lettuce, shredded


Instructions

Place 4 cups of masa in a mixing bowl and a sprinkle of salt. Add water as you knead the mixture with one hand and hold the bowl with the other. Add enough water to make a stiff dough, set aside. Place frying pan over medium heat. Once pan is heated add shopped beef and cook 20-25 minutes uncovered, allowing the meat to cook in its own juices. Once cooked, mix in onion, tomato, cheeses and jalapeno pepper, set aside. Remove thorns from the nopales, cut lengthwise and dice. Bring a medium-sized pot of water to a boil, add nopales and boil for 20 minutes. Rinse, drain and allow to cool before blending with the tomato, onion, cilantro, and salt, set aside. Heat ¼ cup olive oil in a frying pan on medium-high heat. Flatten the dough into tortillas by hand or with a tortilla press and fill tortilla with beef mixture folding it in half and pressing the edges. Place empanada in the frying pan allowing it to brown on both sides. Drain on paper towels.

Place empanada on serving plates and top with sour cream, cheese, lettuce, and nopal salad, serve with salsa on the side. Enjoy with a glass or two of Robledo Family 2005 ‘Los Braceros” Red Blend.



    Suggested Pairings

  1. Cholame
    2011 Tempranillo
    Cholame
    Bull Pen
    Central Coast

    $34.00

    $39.00
    Best of Class - CA State Fair
    id: 2389
    Platinum
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