Texas Beef Empanadas with Jalapeño-Cilantro Crema

Golden, flaky empanadas filled with seasoned ground beef, poblano peppers, and melted cheese. These handheld bites are perfect for game day - no double-dipping, easy to grab, and absolutely delicious. Served with a bright jalapeño-cilantro crema for dipping. They're baked (not fried) so you can make a big batch without the mess.

Ingredients

For the Beef Filling:

• 1.5 lbs Nolan Ryan 85% or 90% Ground Beef
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 poblano peppers, seeded and finely diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/4 cup beef broth
• 1 cup shredded Mexican cheese blend or cheddar
• 2 tablespoons fresh cilantro, chopped

For Assembly:

• 2 packages (14 oz each) refrigerated empanada discs (or 2 boxes refrigerated pie dough)
• 1 egg, beaten (for egg wash)
• 1 tablespoon water

For Jalapeño-Cilantro Crema:

• 1 cup sour cream
• 1/2 cup fresh cilantro leaves
• 2 jalapeños, seeded (leave seeds for more heat)
• 2 cloves garlic
• Juice of 1 lime
• 1/4 teaspoon salt
• 2-3 tablespoons milk (to thin)

Optional Additional Dipping Sauces:

• Chipotle ranch
• Pico de gallo
• Salsa verde

Instructions

Make the Filling:

1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through, 6-8 minutes. Drain excess fat.
2. Add vegetables and spices: Add diced onion and poblano peppers to the beef. Cook 4-5 minutes until softened. Add garlic and cook 1 minute. Stir in cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook 1-2 minutes to toast spices.
3. Add tomato paste and broth: Stir in tomato paste and beef broth. Cook 3-4 minutes until liquid has mostly evaporated and mixture is thick (not watery - this is important for empanadas).
4. Cool and add cheese: Remove from heat and let cool for 10 minutes. Stir in shredded cheese and cilantro. Let filling cool completely before assembling empanadas (you can refrigerate to speed this up).

Make the Jalapeño-Cilantro Crema:

1. Blend: In a blender or food processor, combine sour cream, cilantro, jalapeños, garlic, lime juice, and salt. Blend until smooth and bright green. Add milk 1 tablespoon at a time to reach desired consistency (should be pourable but not too thin). Refrigerate until ready to serve.

Assemble the Empanadas:

1. Prep: Preheat oven to 375°F. Line two baking sheets with parchment paper. Mix beaten egg with 1 tablespoon water for egg wash.
2. Fill: If using empanada discs, use as is. If using pie dough, roll out and cut into 5-inch circles using a bowl or cutter. Place about 2 tablespoons of beef filling in the center of each disc, leaving a 1/2-inch border.
3. Seal: Fold dough over filling to create a half-moon shape. Press edges together firmly, then crimp with a fork to seal completely. Place on prepared baking sheet. Repeat with remaining dough and filling.
4. Egg wash: Brush the top of each empanada with egg wash. Use a knife to cut 2-3 small slits in the top of each empanada for steam to escape.
5. Bake: Bake for 22-25 minutes until golden brown and crispy. Let cool for 5 minutes before serving.

Serve:

•1.Arrange empanadas on a large platter. Serve with jalapeño-cilantro crema and any additional dipping sauces. Garnish platter with fresh cilantro and lime wedges.