Trio de Empanadas Recipe

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add shrimp, lime juice, salt, and black pepper, cooking until shrimp is pink and opaque. Remove from heat and stir in shredded Oaxaca cheese.

Fill the Empanadas

Place a spoonful of the shrimp and cheese mixture in the center of each empanada dough circle. Fold over and press edges with a fork to seal.

Cook the Empanadas

Heat oil in a deep pan or fryer. Fry empanadas until golden brown, about 3-4 minutes on each side. Drain on paper towels.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add sliced onion and sauté until translucent. Stir in shredded chicken, chipotle in adobo, and tomato sauce. Season with salt and black pepper, cooking until heated through.

Fill the Empanadas

Spoon the chicken tinga mixture into the center of each empanada dough circle. Fold and press edges to seal.

Cook the Empanadas

Fry the filled empanadas in hot oil until golden, about 3-4 minutes per side. Drain on paper towels.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sautéing until soft. Add diced ribeye, cumin, salt, and black pepper, cooking until the meat is browned and cooked through.

Fill the Empanadas

Place a portion of the ribeye picadillo mixture in the center of each empanada dough circle. Fold over and seal the edges with a fork.

Cook the Empanadas

Fry the empanadas in hot oil until crispy and golden brown, approximately 3-4 minutes on each side. Transfer to paper towels to drain.