Ghetto Empanada
Ghetto Empanada
Ingredients:
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 package of taco seasoning
- Salt and pepper to taste
- Soft taco flour tortillas
- 1 cup picante sauce (salsa)
- (2) 8oz boxes of cream cheese, softened
- 2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 2 tablespoons all-purpose flour
- 2 to 3 tablespoons water
- Vegetable oil
For Toppings:
- Sour cream
-Onions, chopped
- Jalapeños, sliced
- Lettuce, shredded
-Shredded cheese
- Picante sauce or Pico De Gallo
Instructions:
1. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
2. Add the chopped onion and green bell pepper to the skillet. Cook until the vegetables are softened.
3. Stir in the taco seasoning and season with salt and pepper to taste. Cook for a few more minutes until the flavors meld.
4. Next, mix in picante sauce, cream cheese, and shredded cheese on low heat. Stir occasionally until creamy consistency. Set it aside.
5. In a deep pan, heat vegetable oil to around 350°F (175°C).
How To Make Flour Sealant
1. In a small bowl, start by adding 2 tablespoons of all-purpose flour.
2. Gradually add 2-3 tablespoons of water to the flour. Start with 2 tablespoons and then add more if needed to achieve the desired consistency.
3. Use a fork or a whisk to vigorously mix the flour and water together. Keep mixing until you have a smooth, lump-free paste. The paste should have a slightly thick but spreadable consistency.
4. Once the flour and water are well combined, your flour sealant is ready to use.
How To Make Taco Pockets
1. Begin by cutting the tortilla in half horizontally, creating two smaller, equal-sized pieces.
2. Take the left corner of the bottom half of the tortilla and fold it in towards you, diagonally. This will create a triangular shape with the folded edge facing you.
3. Now, pick up the right end of the same tortilla and fold it over the left corner that you folded earlier. This will encase the filling and complete the triangular shape, resembling a samosa pocket.
4. Apply a small amount of the flour and water mixture (flour sealant) along the edge of the triangular flap on the left side. This will help seal the samosa taco shut.
5. To secure the seal, press down firmly on the edge with a fork. Gently run the fork along the edge, pressing down to create a crimped pattern. This will ensure the samosa taco remains closed during frying.
6. Stuff taco pockets with ground beef mixture. Don’t overstuff or the samosa will not seal correctly!
7. Once stuffed, seal the opening using flour sealant and fork.
8. Once the oil is nice and hot, move on to step 9.
9. Carefully place the samosa tacos into the hot oil. Fry until they are golden brown and crispy, turning them occasionally to ensure even frying. Watch very closely because these samosas cook very quickly!
10. Once fried, use a slotted spoon to remove the tacos from the oil and place them on a paper towel-lined plate to drain excess oil.
11. Serve the fried samosa tacos with desired toppings such as sour cream, shredded lettuce, and sliced jalapeños.
This dish caused A TON of debate in the comment section 😂 Although most of us couldn’t agree on what to call these, we did agree that they are delicious! If you try this recipe, post it on your Instagram story and tag @Neisbae!
"That's one ghetto way to make an empanada."- funny foodie friend
