25+ Mexican Beef Recipes
Ground beef, shredded beef, or even carne asada—this collection features all of our most popular Mexican beef recipes!
Servings: 12
Ingredients
Dough
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon salt
- ½ cup lard or shortening
- 1¼ cups water
Filling
- 2½ pounds roast beef cooked and shredded (store-bought or homemade)
- 1-2 cups red enchilada sauce to taste (store bought or homemade)
- ½ cup diced black olives
- vegetable oil for frying
Instructions
- Mix all of the dough ingredients with a wooden spoon in a medium-sized bowl until well combined and sticky in texture. Next, grab golf ball-sized balls of dough and roll them into a ball. Place the rolled dough balls onto a glass or ceramic plate and cover with plastic wrap. Let the dough balls rest at room temp for 4-6 hours.
- Combine the meat, enchilada sauce and olives in a medium-sized bowl and set aside.
- Once the dough has rested, fill a medium saucepan with ¾ inch of oil. Heat the oil to 365 °F
- Roll out each dough ball on a floured surface into a 5–6-inch round.
- Add ¼ cup of the meat mixture to one side of each dough circle. Fold the other half over and pinch around the entire edge.
- Working in batches, fry the empanadas in oil for 2–3 minutes on each side until golden brown.
- Transfer to a paper towel–lined plate to drain. Serve warm.
Nutrition
Serving: 1empanada | Calories: 245kcal | Carbohydrates: 27g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 2268mg | Potassium: 405mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 43mg | Calcium: 320mg | Iron: 4mg