Servings: 10

Veggie oil Veggie oil
1/2 Red bell pepper, finely chopped ½ Red bell pepper, finely chopped
1/2 Yellow bell pepper (don't use green as they are unripe!) finely chopped ½ Yellow bell pepper (don't use green as they are unripe!) finely chopped
1 White onion, finely choped 1 White onion, finely choped
2 gloves of garlic, minced 2 gloves of garlic, minced
1 pound lean ground beef 1 pound lean ground beef
2 cans (14oz ea) tomato sauce; or a 26-oz box of tomato sauce (less is better) 2 cans (14oz ea) tomato sauce; or a 26-oz box of tomato sauce (less is better)
2 packets Sazon Goya with cilantro and achiote seasoning 2 packets Sazon Goya with cilantro and achiote seasoning
1/4 C Spanish olives, chopped ¼ C Spanish olives, chopped
3 TBS drained capers 3 TBS drained capers
3 TBS raisins 3 TBS raisins
1 tsp ground cumin 1 tsp ground cumin
1/2 C White Wine ½ C White Wine
1 package of 10 Goya Empanada Dough Discs for turnover pastries 1 package of 10 Goya Empanada Dough Discs for turnover pastries
S&P to taste + mild to hot bottled sauce or dry seasonings you like, to taste S&P to taste + mild to hot bottled sauce or dry seasonings you like, to taste
 
FOR SAUCE: subheading: FOR SAUCE:
1 cup Mexican Crema or Sour Cream 1 cup Mexican Crema or Sour Cream
1/4 cup Fresh, minced Cilantro ¼ cup Fresh, minced Cilantro
1/2 Lime, juiced ½ Lime, juiced
S&P to taste S&P to taste

Sofrito: subheading: Sofrito:
Heat a large skillet over med-high heat, add veggie oil.
Add bell peppers, onion, garlic and salt. Cook and stir for about 10 to 15 mins, or until soft but not browned.
Add ground beef to pan; saute till beef turns slightly brown, pushing down with spatula to cook evenly; for about 10 to 15mins.
Add cumin, S&P, stir.
Add cooking wine; stir and lower heat. Simmer for 15 to 20 mins. NOTE: This step may be done after beef is browned, and before tomato sauce goes in - I prefer this method first and allow alcohol to absorb fully.
Add tomato sauce, prepared seasonings, olives, capers and raisins, and stir and cook for 20 to 30 mins to absorb liquid.
Once picadillo is done, let cool for 30+ mins.
Then put a sieve/strainer over a bowl, put meat sauce in and drain for about 30-mins - then place in container and put in frig for 3 to 4 hours to chill.
Bring out mixture to warm up to room temp 30-mins prior to filling wrappers.
Scoop about 1+ TBS picadillo mix and place in middle of wrapper.
Fold in half to form a half moon; moisten edges with water and pinch to seal, and with fork tines, press edges firmly.
Fill a saucepan with 2 ½" of oil. Heat over med-high heat until hot (275 F on deep-fry thermometer).
Cook empanadas in batches for about 3 to 5 mins, or until golden brown on each side.
Transfer to paper towels to drain, serve hot.
NOTE: May be Air Fried @ 400F or Baked in oven @ 375F for 8 to 10mins.
SAUCE: subheading: SAUCE:
Place all ingredients in a small mixing bowl, season to taste.

Prep Time: 1-hour Inactive time: 3-hours Cook Time: 6-mins Total Time: 4-hours (alternatively you can freeze prepared pastries ((freeze before frying)) by laying flat and wrap loosely in plastic from dough disc; after 2-hours you can place them in plastic bag together).  Prep Time: 1-hour Inactive time: 3-hours Cook Time: 6-mins Total Time: 4-hours (alternatively you can freeze prepared pastries ((freeze before frying)) by laying flat and wrap loosely in plastic from dough disc; after 2-hours you can place them in plastic bag together).