Cheesy Beef Empanadas with Salsa Roja
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Ingredients & Equipment
What we send
- 1yellow onion
- 3 clovesgarlic
- 1 1/2 cupgrape tomatoes
- 12 ouncesground beef
- 1 teaspoontomato paste
- 5 ouncesbaby spinach
- 6empanada doughs
- 1 packethoney
- 1parchment paper
- 2 ouncesshredded mozzarella cheese
- 1 ounceshredded Monterey Jack cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium high-sided pan
Preheat oven to 450ºF. Halve lime. Peel onion, halve, and thinly slice. Mince garlic. Rinse tomatoes and halve. Rinse jalapeño, halve lengthwise, and using a knife tip, discard seeds. Mince up to half of pepper. Line a baking sheet with parchment paper and set aside.
Pat beef dry with paper towel. 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 sauté until softened, 3-4 minutes. Stir in tomato paste to warm through, about 1 minute. Add beef, ½ teaspoon salt and pepper and 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. Reserve pan for salsa. Sprinkle cheese mix over filling. Carefully fold dough over filling and 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
While empanadas bake, wipe pan from beef clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add jalapeño, remaining onion, and remaining garlic and sauté until softened and fragrant, about 5 minutes. Add tomatoes and cook, breaking up, until thick and jammy, 5-7 minutes more. Season with ¼ teaspoon salt. Remove pan from heat, stir in half of honey, and set aside until ready to serve.
Make Spinach Salad
In a large bowl, whisk together juice of ½ lime, remaining honey, and 1 tablespoon olive oil until fully combined. Season with ⅛ teaspoon salt and pepper as desired. Add remaining spinach to bowl with dressing and toss to coat. Save remaining lime for another use (try squeezing over diced avocado—even better if it's for guacamole).
Divide cheesy beef empanadas and spinach salad between plates. Spoon salsa roja over empanadas or serve alongside for dipping. Enjoy your homemade masterpiece!