Adobo Beef Empanadas with Toma
Crispy beef empanadas seasoned with Loisa's Organic Adobo and dipped in Toma's Salsa Roja.
In honor of Latin Heritage Month, we teamed up with Toma, an innovative culinary brand that masterfully harmonizes flavors from Latin America with high-quality ingredients, founded by Sofia & Manolo Vergara.
This empanada recipe, created by Manolo Vergara, incorporates Loisa’s Organic Adobo to add classic sabor to the ground beef filling, and we pair it with Toma’s Salsa Roja for a flavorful dipping sauce! Check out Toma and follow them on Instagram to get updates on their products.
By: Manolo Vergara | @eattoma
The beauty of the empanada is that, much like its sandwich cousin, the filling can have endless variations, even when working within the parameters of the base ingredients. A “beef” empanada could mean a million different things, the same way a ham sandwich can vary from the type of bread to the type of ham to the spreads.
The versatility of the filling, the laissez-faire attitude of the dough, hopefully make the making of empanadas a stress-free endeavor, as there is no wrong way to fill it as long as it’s delicious.
We joined forces with our friends at Loisa to bring you an easy-to-make, delicious, and exciting new recipe for beef empanadas. They’re not traditional, but that’s okay. When I eat empanadas, I love dipping them in Toma's Salsa Roja. It's the perfect saucy complement to everything - especially my signature empanadas. ¡Buen provecho!
Adobo Beef Empanadas with Toma
4
5 minutes
20 minutes
Ingredients
Drizzle of olive oil
1 lb ground beef
2 tbsp Loisa Sal Marina
2 tbsp Loisa Organic Ground Black Pepper
Half a white onion, thinly diced
1 carrot, peeled and thinly diced
1 garlic clove, thinly sliced
2 tsp Loisa Organic Adobo
Pre-made empanada discs, thawed
Frying oil, about 4 cups
TOMA Salsa Roja, for dipping
Directions
In a skillet heated over medium-high, heat the drizzle of olive oil until hot, right about when it’s about to smoke. Add the ground beef, using a spatula of some sort to break apart the beef. Add pinches of kosher salt and pepper to taste. Cook for about 8 minutes.
Once the beef has cooked all the way through and it is evenly browned, remove from the skillet using a slotted spoon to drain the grease, and add to a bowl.
Using the same skillet with the leftover beef grease, add the diced onion, carrot, and garlic, and cook on medium until the onions are translucent and fragrant, about 3-5 minutes.
Add the ground beef back into the skillet, and mix with the vegetables. Add Loisa’s Organic Adobo, and some kosher salt and pepper if needed. Make sure it is mixed well together. Transfer the mixture to a bowl, and let cool.
Pre-heat your frying oil in a frying pot to 350F. Use a candy thermometer to keep track of the oil.
Grab your thawed empanada dough discs, and lay one flat on a clean surface. Place about 1 tablespoon of the beef mixture in the center of the disc, fold over one side so that you have a half-moon shape, and crimp the edges together using a fork. Make sure the edges are sealed completely. Repeat as needed.
Fry your empanadas in small batches - they need room- for about 3 minutes each side, until golden and crispy.
Enjoy with TOMA Salsa Roja!
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Adobo Beef Empanadas with Toma
4
5 minutes
20 minutes
Ingredients
Drizzle of olive oil
1 lb ground beef
2 tbsp Loisa Sal Marina
2 tbsp Loisa Organic Ground Black Pepper
Half a white onion, thinly diced
1 carrot, peeled and thinly diced
1 garlic clove, thinly sliced
2 tsp Loisa Organic Adobo
Pre-made empanada discs, thawed
Frying oil, about 4 cups
TOMA Salsa Roja, for dipping
Directions
In a skillet heated over medium-high, heat the drizzle of olive oil until hot, right about when it’s about to smoke. Add the ground beef, using a spatula of some sort to break apart the beef. Add pinches of kosher salt and pepper to taste. Cook for about 8 minutes.
Once the beef has cooked all the way through and it is evenly browned, remove from the skillet using a slotted spoon to drain the grease, and add to a bowl.
Using the same skillet with the leftover beef grease, add the diced onion, carrot, and garlic, and cook on medium until the onions are translucent and fragrant, about 3-5 minutes.
Add the ground beef back into the skillet, and mix with the vegetables. Add Loisa’s Organic Adobo, and some kosher salt and pepper if needed. Make sure it is mixed well together. Transfer the mixture to a bowl, and let cool.
Pre-heat your frying oil in a frying pot to 350F. Use a candy thermometer to keep track of the oil.
Grab your thawed empanada dough discs, and lay one flat on a clean surface. Place about 1 tablespoon of the beef mixture in the center of the disc, fold over one side so that you have a half-moon shape, and crimp the edges together using a fork. Make sure the edges are sealed completely. Repeat as needed.
Fry your empanadas in small batches - they need room- for about 3 minutes each side, until golden and crispy.
Enjoy with TOMA Salsa Roja!