Maria’s Beef Empanadas with Nopale Salad

Featured by Robledo Family Winery in the Gold Wine Club.

Description

A more in-depth recipe that is completely worth all the work! Classic beef empanadas topped with Mexican sour cream, cheese and lettuce served with a nopale salad and a Red Blend.

Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 50 Minutes

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.



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