Beef and Cheese Empanadas with Salsa Roja and Spinach Salad
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Ingredients & Equipment
What we send
- 3/4 pintgrape tomatoes
- 1yellow onion
- 3 clovesgarlic
- 12 ouncesground beef
- 1 teaspoontomato paste
- 5 ouncesbaby spinach
- 6empanada doughs
- 2 ouncesshredded Monterey Jack cheese
- 2 ouncesshredded mozzarella cheese
- 1 packethoney
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium high-sided pan
Preheat oven to 450ºF. Rinse grape tomatoes and halve. Halve lime. Peel onion, halve, and thinly slice. Mince garlic. Rinse jalapeño, halve lengthwise, and using a knife tip, discard seeds and stem. Mince up to half of pepper, saving remainder for another recipe. Pat beef dry with paper towel. Line a baking sheet with parchment paper, and set aside until Step 3.
Heat ½ tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add half of onion and half of garlic and cook, stirring, until softened, 3-4 minutes. Stir in tomato paste to warm through, about 1 minute. Add beef, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until meat is browned, about 5 minutes. Stir in half of spinach to wilt, 1-2 minutes more. Remove pan from heat.
Form and Bake Empanadas
Working 1 at a time, place empanada doughs on prepared baking sheet in a single layer. Using a slotted spoon, add about ¼ cup filling to 1 half of each. Sprinkle over Monterey Jack and mozzarella. Carefully fold dough over filling and cheese. Using the tines of a fork, press and seal edges tightly. Cut a small slit on top of empanadas so steam can escape. Bake until puffed and light golden, about 15 minutes.
Cook Salsa Roja
Wipe pan from beef clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add minced jalapeño, remaining onion, and remaining garlic. Cook until softened and fragrant, 5 minutes. Add grape tomatoes and cook, pressing to release their juices, until thick and jammy, 5-7 minutes more. Season with ¼ teaspoon salt. Remove pan from heat. Stir in half of honey, saving remainder for making dressing. Set aside.
Make Spinach Salad
In a large bowl, whisk together juice of ½ lime, remaining honey, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired until fully combined. Save remaining lime for another recipe (like guacamole!). Add remaining spinach to bowl with dressing and toss to coat.
Divide spinach salad between serving plates. Transfer beef and cheese empanadas to plates with salad. Spoon over salsa roja, or serve alongside for dipping. Enjoy your homemade masterpiece.