Beef Empanadas

americastestkitchen.com

Betsy

subheading: Filling:

1 large slice hearty white sandwich bread, torn into quarters

2 tablespoons plus ½ cup low-sodium chicken broth

1 pound 85 percent lean ground chuck

Table salt and ground black pepper

1 tablespoon olive oil

2 medium onions, chopped fine (about 2 cups)

4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)

1 teaspoon ground cumin

¼ teaspoon Cayenne

⅛ teaspoon ground cloves

½ cup packed cilantro leaves, coarsely chopped

2 hard-cooked eggs, coarsely chopped

⅓ cup raisins, coarsely chopped

¼ cup pitted green olives, coarsely chopped

4 teaspoons cider vinegar

subheading: Dough:

3 cups (15 ounces) unbleached all-purpose flour, plus extra for work surface

1 cup (5 ounces) masa harina, (see note)

1 tablespoon sugar

2 teaspoons table salt

12 tablespoons (1 ½ sticks) unsalted butter, cut into ½-inch cubes and chilled

½ cup cold vodka, or tequila (see note)

½ cup cold water

5 tablespoons olive oil (for baking empanadas)

BEFORE YOU BEGIN

The alcohol in the dough is essential to the texture of the crust and imparts no flavor—do not substitute for it or omit. Masa harina can be found in the international aisle with other Latin American foods or in the baking aisle with the flour. If you cannot find masa harina, replace it with additional all-purpose flour (for a total of 4 cups). After step 5, the empanadas can be covered tightly with plastic wrap and refrigerated for up to 2 days. The alcohol in the dough is essential to the texture of the crust and imparts no flavor-do not substitute for it or omit. Masa harina can be found in the international aisle with other Latin American foods or in the baking aisle with the flour. If you cannot find masa harina, replace it with additional all-purpose flour (for a total of 4 cups). After step 5, the empanadas can be covered tightly with plastic wrap and refrigerated for up to 2 days.

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