In this land of the pampas and gauchos, beefbeef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.
- 1/2 lb ground beef
- 1/4 cup chopped onion
- 1/2 cup chopped red bell pepper
- 3 aji chiles, stems and seeds removed, chopped, or substitute 3 jalapenos
- 1 small potato, cooked and finely diced
- 12 green olives, chopped
- 1 tbsp capers, rinsed, drained and chopped
- 2 tbsp raisins
- 2 tbsp dry sherry
- 1 tbsp ground paprika
- 1 tbsp chopped fresh parsley
- 2 hard cooked eggs, chopped
- Salt and freshly ground black pepper
- Saute the beef in a heavy skillet until almost browned. Add the onion, bell pepper, and chiles and continue to saute until the onions are soft. Add the potato and continue to cook for an additional minute. Pour off any accumulated fat.
- Combine all the remaining ingredients in a large bowl, add the meat and mix well.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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