Three artisanal empanadas, Shrimp with Oaxaca cheese, chicken tinga, ribeye " picadillo"

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.

Prepare the Filling

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.

Fill 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.

Cook the Empanadas

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.

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

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

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.

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.

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

shrimp, peeled and deveined

Oaxaca cheese, shredded

olive oil

garlic, minced

lime juice

salt

black pepper

empanada dough circles

shredded chicken breast

onion, thinly sliced

chipotle in adobo sauce

tomato sauce

ribeye steak, diced

onion, diced

red bell pepper, diced

cumin

Trio de Empanadas

Make Trio De Empanadas Recipe in just 1h . Three artisanal empanadas, Shrimp with Oaxaca cheese, chicken tinga, ribeye " picadillo"

Trio De Empanadas Recipe

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