Ingredients
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Equipment Needed
- Rolling pin
- Cooking Spoon
- Pan
- Pot
- Cooking Spoon
Key Ingredients
Make It
Step 1
Dissolve bouillon in a pot with just enough water to almost cover brisket. Add the brisket and cook until it is soft and can be shredded.
Step 2
Heat olive oil in a large skillet; cook garlic, onion and green chiles. After 5 minutes, add shredded meat, tomato sauce and 1/2 cup cooking broth from meat. Cook until sauce is reduced.
Step 3
Mix corn flour, 1 1/4 cups water, butter and salt until dough has a texture similar to putty.
Step 4
Divide the dough into balls approximately the size of the palm of your hand. Roll and stretch with the help of a rolling pin and plastic wrap. Fill with shredded beef mixture. Fold in half and use a little water to seal the edges of the empanadas.
Step 5
Heat about 1 to 2 inches of vegetable oil in a skillet. Fry empanadas on both sides until golden. Serve and enjoy
