MUCHO MACHO EMPANADA

Mucho Macho Empanada image

Provided by Food Network

Time 11h5m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1/2 cup dried pinto beans
1/4 cup finely diced celery
1/4 cup diced onion
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound ground beef
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper
1 pound thin sliced yellow onion
1 1/2 tablespoons paprika
Salt and pepper
1 1/2 pounds all-purpose flour, plus additional as needed
2 tablespoons vegetable shortening
1 tablespoon baking powder
Salt
1 cup warm water
1 cup Mexican-style blend cheese
Chopped serrano or jalapeno chile, optional
Oil, for greasing the baking sheet
1 egg, beaten, for egg wash

Steps:

For the beans: Wash and soak beans in a bowl of water to cover overnight.
Strain beans. Add 2 cups water, celery, onions, garlic, cumin and chili powder to a blender. Blend well. Add blended mixture to beans in a pot and cook until beans are tender. Add more water if necessary.
For the mucho macho beef: Cook beef in a skillet on medium heat for 10 to 15 minutes. Add cumin, oregano and crushed red pepper. Mix well. Cook for 5 minutes, then add onions. Continue cooking until onions are translucent. Add paprika. Turn the heat down and simmer. Add salt and pepper to taste. Set aside to cool.
For the dough: In a mixing bowl, add flour, shortening and baking powder. Mix well. Add salt to warm water in a measuring cup, then pour water into bowl and mix to make a ball. Remove from bowl and knead dough on a lightly-floured surface. Cover and let rest for about 5 minutes.
Flour a countertop. Roll dough with a pin to 1/8-inch thick, adding flour as needed to prevent sticking. Cut out 4 1/2- to 5-inch circles and stack one on top of another. Wrap in plastic and chill for about 5 minutes.
For the mucho macho empanada: Preheat oven to 400 degrees F.
Set a dough disc in the palm of your hand. Spread prepared beans on the dough disc. Then add 1 1/2 tablespoons beef, cheese and serrano or jalapeno peppers, if using. Fold dough into a half-moon shape. Ruffle edges to close. (May use a fork to close an empanada as well.) Continue with remaining dough and fillings, placing empanadas on a greased pan 1-inch apart. Brush tops with egg wash and bake until golden brown, about 20 minutes.