Taco Empanadas
Imagine biting into a golden, flaky pastry bursting with the savory goodness of taco-inspired fillings. These Taco Empanadas are not just a meal; they’re a celebration of flavors and textures that will take your taste buds on a delightful journey. Perfect for a family dinner, a fun party appetizer, or a delicious snack any time of the day, these empanadas are sure to please everyone at the table. With a blend of spices and fresh ingredients, you’ll wonder why you didn’t make them sooner.
Why This Recipe Is Reliable
This Taco Empanadas recipe is built on a foundation of trust and simplicity. The ingredients are easy to find, the process is straightforward, and the results are consistently delicious. Whether you’re a seasoned cook or a kitchen newbie, the step-by-step instructions will guide you through creating these scrumptious pockets of joy. Plus, they can be easily customized to suit your preferences or dietary needs, ensuring that everyone can enjoy them.
Ingredient Rundown
To create these mouthwatering Taco Empanadas, you’ll need the following ingredients:
- 1/2 pound 93% ground turkey: A lean protein that serves as the base for your filling.
- 1/2 teaspoon garlic powder: Adds a rich, aromatic flavor.
- 1/2 teaspoon cumin: Brings a warm, earthy quality to the dish.
- 1/2 teaspoon kosher salt: Enhances the overall flavors.
- 1/4 teaspoon chili powder: Provides a hint of heat.
- 1/4 teaspoon paprika: Adds color and a subtle sweetness.
- 1/4 teaspoon oregano: Infuses a fresh, herbal note.
- 1/4 small onion, minced: Introduces a sweet and savory depth.
- 1 tablespoon bell pepper, minced: Adds crunch and freshness.
- 2 tablespoons water: Helps to bind the filling.
- 2 ounces canned tomato sauce: A touch of acidity to balance the flavors.
- 5 tablespoons part-skim shredded Mexican cheese blend: Melts beautifully for that cheesy goodness.
- 1 cup (5 oz) unbleached all-purpose or whole wheat flour: Forms the empanada dough.
- 1 1/2 teaspoons baking powder: Ensures a light and flaky crust.
- 3/4 teaspoon kosher salt: Enhances the dough’s flavor.
- 1 cup non-fat Greek yogurt: Acts as a healthier alternative to traditional empanada dough.
- 1 whole egg, beaten: For sealing the empanadas and promoting browning.
Cook’s Kit
Before you get started, gather these essential tools:
- Mixing bowls: For combining ingredients.
- Rolling pin: To roll out the dough.
- Sharp knife or pastry cutter: For cutting the dough into circles.
- Baking sheet: To hold your empanadas as they bake.
- Parchment paper: Prevents sticking and makes cleanup easy.
- Cooking spoon: For stirring the filling.
- Brush: To apply the egg wash for a beautiful finish.
The Method for Taco Empanadas
Creating your Taco Empanadas involves a few simple steps:
1. Prepare the Filling
In a skillet over medium heat, add the ground turkey, minced onion, and bell pepper. Cook until the turkey is browned and cooked through, about 5-7 minutes. Drain any excess fat, then stir in the garlic powder, cumin, kosher salt, chili powder, paprika, oregano, and canned tomato sauce. Mix well and add water to reach your desired consistency. Cook for an additional 2-3 minutes, then remove from heat and let the filling cool slightly.
2. Make the Dough
In a mixing bowl, combine the flour, baking powder, and kosher salt. In another bowl, mix the Greek yogurt until smooth. Gradually add the yogurt mixture to the flour mixture, stirring until a dough forms. Knead gently until smooth, about 1-2 minutes. Cover with a towel and let it rest for 10 minutes.
3. Roll Out the Dough
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a sharp knife or pastry cutter to cut the dough into circles, roughly 4 inches in diameter.
4. Assemble the Empanadas
Preheat your oven to 375°F (190°C). Take a dough circle and place about 1 tablespoon of the filling in the center. Brush the edges with the beaten egg, then fold the dough over to create a half-moon shape. Press the edges to seal, and use a fork to crimp the edges for extra security. Repeat with the remaining dough and filling.
5. Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a golden finish. Bake for 20-25 minutes, or until the empanadas are golden brown and flaky.
Make It Your Way
Feel free to customize your Taco Empanadas to suit your tastes:
- Meat Options: Substitute ground turkey with ground beef, chicken, or plant-based meat alternatives.
- Veggie Lovers: Add black beans, corn, or diced zucchini to the filling for extra nutrition.
- Spice Levels: Adjust the amount of chili powder based on your heat preference.
- Cheese Choices: Use your favorite cheese blend or even feta for a tangy twist.
Recipe Notes & Chef’s Commentary
- For the best texture, ensure your baking powder is fresh; expired powder will not yield the desired rise.
- These empanadas can be made ahead of time. Assemble them and freeze unbaked; simply bake from frozen, adding a few extra minutes to the cooking time.
- Feel free to experiment with different spices and herbs in the filling to find your perfect flavor combination.
- For serving, consider a side of fresh salsa, guacamole, or even a drizzle of sour cream to elevate your meal.
Storage & Reheat Guide
Store any leftover Taco Empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. If you prefer a crispy crust, avoid using the microwave.
Common Questions
Can I use a different type of flour for the dough?
Yes, you can use whole wheat flour or gluten-free flour blends. However, the texture may vary slightly, so adjust as needed.
Can I bake the empanadas instead of frying them?
Absolutely! This recipe is designed for baking, which keeps them lighter and healthier without sacrificing flavor.
How can I make these empanadas vegetarian?
Simply substitute the ground turkey with a mixture of black beans, corn, and additional vegetables. Season well to ensure a flavorful filling.
What can I serve with Taco Empanadas?
These empanadas pair well with a fresh salad, a side of rice, or a zesty dipping sauce such as salsa or guacamole.
Weekend Projects
If you enjoy making these Taco Empanadas, you might also love these weekend projects:
- Vegetarian Enchiladas
- Chicken Tacos with Avocado
- Beef Burritos with Salsa Verde
- Cheesy Quesadillas with Peppers
Ready, Set, Cook
Gather your ingredients and your favorite cooking tools, and let’s get started on these delicious Taco Empanadas. Whether you’re making them for a cozy family dinner or a gathering with friends, they are sure to impress. Enjoy the process, and don’t forget to share your creations and any customizations you make. Happy cooking!
Taco Empanadas
Ingredients
Equipment
Method
- In a skillet over medium heat, add the ground turkey, minced onion, and bell pepper. Cook until the turkey is browned and cooked through, about 5-7 minutes. Drain any excess fat, then stir in the garlic powder, cumin, kosher salt, chili powder, paprika, oregano, and canned tomato sauce. Mix well and add water to reach your desired consistency. Cook for an additional 2-3 minutes, then remove from heat and let the filling cool slightly.
- In a mixing bowl, combine the flour, baking powder, and kosher salt. In another bowl, mix the Greek yogurt until smooth. Gradually add the yogurt mixture to the flour mixture, stirring until a dough forms. Knead gently until smooth, about 1-2 minutes. Cover with a towel and let it rest for 10 minutes.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a sharp knife or pastry cutter to cut the dough into circles, roughly 4 inches in diameter.
- Preheat your oven to 375°F (190°C). Take a dough circle and place about 1 tablespoon of the filling in the center. Brush the edges with the beaten egg, then fold the dough over to create a half-moon shape. Press the edges to seal, and use a fork to crimp the edges for extra security. Repeat with the remaining dough and filling.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a golden finish. Bake for 20-25 minutes, or until the empanadas are golden brown and flaky.
Notes
- For the best texture, ensure your baking powder is fresh; expired powder will not yield the desired rise.
- These empanadas can be made ahead of time. Assemble them and freeze unbaked; simply bake from frozen, adding a few extra minutes to the cooking time.
- Feel free to experiment with different spices and herbs in the filling to find your perfect flavor combination.
- For serving, consider a side of fresh salsa, guacamole, or even a drizzle of sour cream to elevate your meal.
