Hi! Thanks for subscribing to Analida's Ethnic Spoon. I am very excited you did. I hope my ten favorite
tapas recipes, and my future recipe emails. I always try to include the food history and culture of the
recipes I share on line.
Thanks again and enjoy.
Bon Appetit!
Analida
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Chorizo in Wine Sauce
http://ethnicspoon.com/chorizo-wine-sauce/
Chorizo: Spanish vs. Mexican. So, what's the difference? Is it taste, texture, smell? Well... how about all
of the above. The word chorizo means sausage in Spanish. Pretty plain huh? Well, not really! Whether
you choose the Mexican or the Spanish variety, they are both full of rich, robust flavors. So, let's get back
to those differences. The first and foremost difference lies in the fact that Spanish chorizo is cured,
Mexican chorizo is not. It is often found raw (rope form) or partially cooked in the form of links. Both
varieties also vary in taste. Spanish chorizo is flavored mainly with paprika whereas Mexican chorizo's
derives its punch from chilies; its texture is also different. The Spanish variety tends to be firmer than its
Mexican counterpart. When working with it in rope form it is best to either cut it while it is still frozen,
or cook it thoroughly, allow it to cool and then slice it. It will be a lot easier, trust me on this one!
In Spain, a tapas party or any gathering for that matter would not be complete without chorizo being
present in someway, shape or form. Spaniards take their chorizo very seriously and many small towns
across Spain boast to produce "the best chorizo in the country." Many years ago I had the privilege to
visit one those small towns (La Alberca, a quaint medieval town) where I was able to taste their local
chorizo. Needless to say, it was amazing! The Spanish use chorizo in multiple ways: to make
empanadas, by itself, or in combination with other ingredients such as garbanzo beans or in the famous
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Fabada Asturiana (the Spanish version of the French Cassoulet).
Although this recipe is pretty unassuming, and perhaps a tad homely, if I may say so, it makes up for
appearance in flavor. Cooking the sausage twice and simmering it in the wine infuses the meat
thoroughly. This is definitely the tapas dish you can make in the spur of the moment. Sprinkle with
parsley for added contrast. I usually like to serve this with slices of artisan bread and a wedge of
Manchego cheese.
Buen Provecho!
Chorizo in Wine Sauce
Author: Analida
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
1 lb. fresh chorizo (rope form)
2 Tbsp. chopped curly parsley
1 Tbsp. olive oil
1 shallot minced
1 cup of red wine
1 bay leaf
Instructions
1. In a skillet brown chorizo in olive oil and cook thoroughly.
2. Remove from pan and place on a cutting board. Allow to cook for about 15-20 minutes.
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3. When cool slice in 1/4" slices on a bias.
4. Toss chorizo pieces back in skillet (medium high) with olive oil, and shallots and brown slightly.
5. Slowly add the wine scraping up bits with a wooden spoon.
6. Add the bay leaf. Turn down heat to medium low and allow to simmer for about 10 minutes.
7. If serving individual portions, arrange 3-4 pieces of chorizo on each plate. Spoon sauce over them.
8. Serve with toast triangles and sprinkle with parsley.
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Garbanzo Beans with Tomatoes and Onions
http://ethnicspoon.com/garbanzo-beans-tomatoes-onions/
Garbanzo beans with tomatoes and onions is a simple yet delicious tapas dish.
It is hard to believe that this funny little legume packs such a flavor and nutritional punch. As the saying
goes, appearances can be deceiving. Legumes, because of their rich nutritional content are key to
maintaining a healthy body. One cup alone gives you 27% of your daily protein requirements. Not too
shabby!! Another great attribute about garbanzo beans is that they do not loose their nutritional value
when canned as many vegetables do.
Garbanzo beans feature greatly in the cuisine of North Africa, Greece, Spain, Italy, India and the Middle
East. They are used to top salads, make soups, stews and side dishes. This legume is extremely versatile
in its uses. It is inexpensive and easily accessible. Garbanzo beans are also gluten free. As a matter of
fact, dry chickpeas can be ground into flour to suit those individuals on a gluten free diet. I have
successfully used garbanzo bean flour as a binder for meatballs. I will definitely be posting more
garbanzo bean recipes on my blog.
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Garbanzo Beans with Tomatoes and Onions is an incredibly simple tapa that doesn't require many
ingredients. They key to achieving perfection in this tapa is to make sure the onions cook down so their
sweetness can be brought out. This tapa can be eaten hot or cold, although I much prefer it hot. At home
I serve it on thin slices of toasted baguette. This recipe has been adapted from Penelope Casa's excellent
book; Tapas: The Little Dishes of Spain
And now, I get to bore or acquaint you with some interesting historical tidbits. Garbanzo beans are one of
the earliest legumes cultivated. Archaeological remains dating back 7500 years have been
found. Garbanzo beans are thought to have originated in the Middle East, then later became popular with
the Egyptians, Greeks and the Romans.
Garbanzo Beans with Tomatoes and Onions
Recipe Type: Appetizer
Cuisine: Spanish
Author: Analida
Prep time: 15 mins
Cook time: 40 mins
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Total time: 55 mins
Serves: 4-6
Ingredients
1 15 oz can of garbanzo bean drained
water
1 slice of onion
1 bay leaf
1 garlic clove peeled
1 medium onion chopped
1/2 Tbs of olive oil
1 Roma tomato skinned and cut.
1/4 tsp ground pepper
1 Tbs chopped parsley
Kosher sat to taste.
Toasted sliced baguette
Instructions
1. Drain the chickpeas and rinse.
2. Place the chickpeas in a pan with enough water to cover. Add sliced onion, garlic and bay leaf and
simmer for 20-30 minutes.
3. Drain and discard bay leaf, onion slice and garlic.
4. In a skillet, saute the chopped onion until soft, add the tomato, garbanzo beans and cook until
tomato is soft.
5. Sprinkle with fresh parsley.
6. Serve warm with slices of warm toasted baguette.
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Spanish Style Grilled Marinated Pork
http://ethnicspoon.com/grilled-marinated-pork/
This Spanish style grilled marinated pork or prueba de cerdo recipe has a bit of kick, but not too much to
intimidate those who prefer a milder taste. It is a hearty tapas dish to say the least. The smoky flavor of
the paprika and the crushed red pepper combine to awaken your taste buds! The melt in your mouth
texture of this pork tenderloin will amaze you. This is definitely a tapas dish that can also feature as a
main meal any time. I think it would be especially wonderful on the grill in the summertime accompanied
by a side of roasted potatoes and mixed greens. Add toasted French bread and a glass of sherry to this
culinary equation and you have a fantastic meal before you. I must stress that the key to achieving
perfection with this dish is not to rush things. By this I mean, marinate for the full 24 hours. The flavors
of the spices will infuse the meat thoroughly. You'll be glad you waited!
For the marinade I prefer to use the Spanish paprika. The Spaniards are very picky about their paprika,
almost as the French are about their wine. As a matter of fact, in Spain there is a classification- D.O. or
denomination of origin which indicates where the product is from. Paprika is also the main spice in
Spanish chorizo ( a pork sausage ) which is also a regional element of pride throughout Spain, where
each small town claims to make the best chorizo.
Paprika is one of the many spices that came to Europe from the New World. It was brought back
allegedly by Christopher Columbus during his second voyage and supposedly served to King Ferdinand
and Queen Isabella who found it a bit too spicy for their taste.
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Grilled marinated pork loin should definitely be on the menu for your next tapas party. If you are not a
fan of pork, don't worry; this dish is most certainly adaptable to chicken.
Grilled Marinated Pork
Recipe Type: Appetizer or Main Dish
Cuisine: Spanish
Author: Tapas: Little Dishes from Spain
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6-8
Ingredients
1 lb pork loin cut into 1/8" slices
1 tsp oregano
1/2 tsp crushed red pepper
4 Tbs olive oil
1/2 tsp Kosher salt (paleo diet: sea salt)
3 tsp smoked Spanish Paprika
mixed greens for garnish
Instructions
1. In a glass bowl mix all the ingredients except for the pork and greens.
2. Place in a freezer bag and add the sliced pork loin. Refrigerate for 24 hours.
3. To cook:
4. Heat some olive oil in a large skillet and quickly fry the pork slices. A minute on each side will be
enough since the slices are very thin. Serve atop mixed greens. You can accompany this dish with
toasted French bread.
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Hummus Recipe
http://ethnicspoon.com/hummus-recipe/
Every Middle Eastern country seems to have their own special hummus recipe. There is some argument
among food historians whether this dish originated in Greece or Arabia. Hummus is easy to make and
takes only a few minutes. If you have a food processor, you can make hummus. I especially love my
hummus topped with a drizzle of olive oil and sprinkled with zatar-a middle spice that is not only
aromatic but also flavorful. To me the consistency of the hummus is very important, so I make sure to
process it until it is very smooth. Believe me, once you make your own you will never buy the
prepackaged stuff again. Hummus is really one of my favorite dips. When I tell people I make my own
they are often baffled, until I explain the process and then they become excited at the prospect of making
their own.
One of the key ingredients in hummus, and please don't skip this ingredient is tahini-a sesame seed paste
used in Middle Eastern cooking. Tahini is a bit expensive at first, but a little goes a long way.
Chickpeas are very high in protein, and lend themselves to multiple uses.
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Hummus Recipe
Recipe Type: Appetizer
Cuisine: Middle Eastern
Author: Analida
Prep time: 15 mins
Total time: 15 mins
You can whip this up quickly for a delicious, healthy appetizer.
Ingredients
1 16oz can garbanzo beans, rinsed
1/4 tsp cumin
6 oz plain yogurt (greek yogurt is fine too)
2 tbsp tahini
Juice from 1 lemon
1/4 tsp fresh cracked black pepper
2-3 tbsp extra virgin olive oil
1 tsp zatar
Instructions
1. Rinse garbanzo beans and place in food processor
2. Add other ingredients to food processor and blend until smooth
3. Place in serving dish and drizzle olive on top with zatar
4. Serve with toasted pita wedges
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Shrimp with Tomatoes and Onions
http://ethnicspoon.com/shrimp-tomatoes-onions/
Shrimp and other seafood tapas are extremely popular throughout Spain. This should come as no surprise
given Spain's extensive coastline. Shrimp with tomatoes and onions is a healthy and different alternative
to the more common Shrimp Scampi.
Shrimp tapas come in many varieties. I've chosen a simple yet delicious preparation that works well as a
tapas dish as well as topping for rice or pasta. This dish calls for Roma tomatoes which can present a
problem during the frigid winters of the northern US where I happen to live. Sadly tomatoes in winter
tend to look rather anemic. But, fear not! It is perfectly okay to used canned tomatoes- diced work
especially well.
The only thing that is absolutely necessary to have for this dish is plenty of fresh,warm crusty breadbaguette is my preference. I recently prepared this dish for a small gathering at our home, and it went over
very well. I was thrilled since it was the first time I was making it and my guests, the unsuspecting guinea
pigs loved it.
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One thing that I find especially pleasing about this dish is the absence of garlic. Not that I don't like
garlic, I love it!!! However, I find that the absence of garlic in this particular case works well since it
allows for the natural sweetness of the shrimp to really shrine through. The contrast of the red from the
shrimp and the green of the parsley make this dish pleasing to the eye.
Shrimp with tomatoes and onions has a delicate flavor, that doesn't overpower the palate. The delicious
sauce just calls for you to dip as many pieces of crusty bread as you can possibly eat. The aroma of this
dish is deep and pleasant without being overpowering. This is definitely one that I will be making time
and time again.
Shrimp with Tomatoes and Onions
Recipe Type: Appetizer
Cuisine: Spanish
Author: Analida
Prep time: 20 mins
Cook time: 30 mins
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Total time: 50 mins
Serves: 4-6
Ingredients
1 lb. shrimp (not frozen)
1 cup dry white wine
1 cup diced tomatoes
1 small onion diced
1 tsp. red wine vinegar
2 Tbsp. olive oil
salt and pepper to taste
2 Tbsp. fresh parsley
a dash of red pepper flakes
1/4 tsp. oregano
Optional: 2 oz. grated Manchego cheese
Instructions
1. In a large skillet, sauté the onion in olive oil on low until onion is translucent.
2. Add the tomatoes, wine, oregano, vinegar, and red pepper flakes and bring to a boil.
3. Turn down heat and simmer for about 15-20 minutes or until thick.
4. Add the shrimp and cook until pink.
5. Sprinkle with fresh parsley and Manchego cheese.
6. Make sure plenty of warm crusty bread is on hand.
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Mushrooms in Sherry Sauce
http://ethnicspoon.com/mushrooms-sherry-sauce/
Did you know that Pennsylvania is the mushroom capital of the US? Yes, apart from being the sultans of
snow we are also apparently the monarchs of mushrooms! Mushrooms are grown in former coal mines of
Pennsylvania where the damp and dark environment provides idea condition for their growth.
Just as a sideline, there are countless ways to say mushrooms in Spanish. In Spain they are called
champiñones (from the French champignons), in other Spanish speaking countries they are called setas.
In Panama where I grew up they are called hongos! Out of all the names, hongos is the least appetizing,
since it literally translates to "fungus." Now, who wants fungus tapas? Anyhow, just thought I would
share.
This tapas dish comes from the Andalusian region of Spain where sherry is produced. If you don't have
sherry, don't worry. I use port and you really can't tell the difference. I must warn you in advance, this
dish is not a quick one. It takes a bit of patience, but believe me, it is certainly worth it. We love it so
much at home that it has almost become a weekly Sunday tapas experience. The reason why it takes so
long to cook is because you have to wait for the mushrooms and the onions to really cook down, absorb
the liquid and for the sweetness of the onion to come out.
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Surprisingly enough, these mushrooms are great cold also. I am not kidding! I must say my husband
disagrees with me on this one. It is definitely a healthy, vegetarian tapa. You can certainly make a meal
out of these by using a larger piece of bread and pairing it with a salad. I like to use French bread for a
tapas style serving and multi grain bread for a heartier portion.
Mushrooms are rich in nutrients including zinc, B vitamins and folate among others. They are more
nutritious eaten raw; nevertheless this is still a very healthy dish. I will definitely be posting other
mushrooms tapas in the coming months.
This recipe was adapted from Penelope Casas's book: Tapas: The Little Dishes of Spain
Mushrooms in Sherry Sauce
Recipe Type: Appetizer
Cuisine: Spanish
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Author: Analida
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4-6
Ingredients
10 oz button mushrooms sliced
2 Tbs sweet butter
1 small onion diced
1 garlic clove minced
3 Tbs sherry or port
1 Tbs lemon juice
plenty of sliced baguette - toasted
3-4 Tbs chopped parsley
salt and pepper to taste
Instructions
1. In a non stick pan melt butter and add the onion. Stir fry on low until the onion is translucent and
very tender. Do not brown the onions. This will help bring out the sweetness.
2. Add the garlic, mushrooms and sherry or port and cover. Stir occasionally. Cook slowly until all
the liquid evaporates and the mushrooms are fully tender.
3. Add the fresh parsley, lemon juice and salt and pepper to taste.
4. Toast your baguette and serve warm.
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Fig Preserves with Ricotta and Prosciutto
http://ethnicspoon.com/fig-preserves-ricotta-prosciutto/
Fig preserves with ricotta and prosciutto is perhaps the easiest "fancy" tapa there is. In my proverbial
book, there is nothing more convenient than a tapa that requires little or no prep work. No stress, no mess,
no fuss!!! Now we are talking. Let me put it this way: if you can toast bread, spread jam and pull things
out of your fridge, this is for you!!
Picture this: a crunchy slice of toasted baguette, the sweetness of fig preserves topped with a dollop of
creamy ricotta and crowned with a delicious piece of prosciutto. Now this is pure heaven. Hey, pass me a
glass of Chianti! The contrasting textures and flavors of this tapas dish will make your taste buds jump for
joy.
Now in the event that you are feeling ambitious or adventurous, or both, you can make your own ricotta.
It is really not that hard. All you need is milk and an acid to break the protein in the milk into curds and
whey. No Miss Muffet isn't here! I normally use lemon juice or vinegar. More on that later. At this point
I would also like to add that not all prosciutto are created equal since regional differences abound. More
on that to come too. I am looking for a prosciutto expert to interview. If you know of one, give me a
shout.
Figs are a fruit from the mulberry family, and according to anthropologists figs are the earliest recorded
fruit eaten by humans. Excavations in neolithic site of Asia Minor and the Middle East have turned up
remains of figs. In some ancient cultures figs were regarded as sacred; the reason for this being that they
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were a source of food for long journeys. Figs could be dried effectively and did not spoil, thus providing
the traveler with adequate sustenance. Figs are great eaten fresh. They are sweet and juicy and oh so tasty.
As a side note, in art history, there is something called the "fig leaf campaign"; a movement towards
covering up the nudity in the figures of Michaelangelo's Sistine Chapel. Just though you might want to
know!
This recipe was borrowed from Williams Sonoma Appetizer Cookbook.
Fig Preserves with Ricotta and Prosciutto
Recipe Type: Appetizer
Cuisine: Italian
Author: Williams Sonoma
Prep time: 20 mins
Total time: 20 mins
Serves: 4-6
Ingredients
12 slices of French baguette toasted
6 slices of prosciutto cut in half
1 cup Ricotta
1 cup fig preserves
fresh ground pepper
Instructions
1. Spread about 1 Tbsp. of fig preserves on each slice of toasted baguette.
2. Top with a dollop of Ricotta and lightly pat down to spread on the preserves.
3. Sprinkle with fresh ground pepper.
4. Take each half of the prosciutto slice and fold in half.
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5. Place prosciutto on top of ricotta.
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Tortilla Espanola (Spanish Potato Pie)
http://ethnicspoon.com/tortilla-espanola-spanish-potato-pie/
Tortilla Espanola is a simple delicious dish that can be served as a main meal or appetizer. In Spain the
country of origin of this wonderful dish, it features prominently as a tapas (appetizer) and is served cut in
small portions. At home we normally enjoy this dish accompanied with a healthy helping of salad greens.
Tortilla Espanola consists of 4 basic ingredients: potatoes, onions, eggs and olive oil. Salt and pepper are
added to taste. As far as the origins are concerned, my research yielded nothing concrete. In my opinion it
arose out of someone's need to create something interesting and good from humble ingredients.
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The secret to a good Tortilla Espanola lies in cooking of the potatoes to the correct tenderness. You
cannot let the potatoes get crispy, as this will completely alter the soft texture required of this dish.
Basically then, you almost have to slowly "boil" the potatoes in the olive oil along with the onions until
they are tender.
Another little secret I want to share with you is in regards to the olive oil. I save my olive oil in a
container in the refrigerator after each use. This oil becomes extremely fragrant and imparts a delicious
taste on your next tortilla. It does not spoil, trust me!
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Another helpful tip has to do with the flipping of the Tortilla. I use a tandem pan that I purchased at Sur
La Table, as a Christmas gift for my husband years ago. It works amazingly well and you don't have to
worry about the possibility of your Tortilla falling when you do the flip If you don't have a tandem pan,
make sure the dish you are flipping onto is large enough. You can flip it a few times until you get a really
nice color and the pie firms up in the middle.
Now, everyone's taste buds are different, but in my opinion a Tortilla Espanola tastes just as good cold. I
recommend that you try this at least once, it might just become one of your favorites!
Tortilla Espanola (Spanish Potato Pie)
Recipe Type: Main Dish
Cuisine: Spanish
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Author: Analida
Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Serves: 6
Ingredients
3 large baking potatoes, peeled and sliced thinly
1 medium onion sliced thinly
6 large eggs beaten
1 tsp. salt
2 cups of olive oil
Instructions
1. In a large skillet heat oil on medium heat (make sure the oil does not get overly hot because olive
oil is a low temperature oil. Too much heat destroys the phenols in the oil.)
2. Add the potatoes and the onions in alternating layers.
3. Allow to cook until both potatoes and onions are tender. This should take about 10-12
minutes.You want the potatoes to be soft, but not fall apart.
4. Once the potato and onions are cooked, place a bowl with a colander on top. Set in the sink.
Slowly empty the contents of the skillet onto the colander. (the bowl below will catch the oil).
5. Allow to cool for several minutes (10-12). It is important that the potatoes are cool so they don't
immediately cook the egg when combined.
6. In a large bowl, combine the beaten eggs and add the potato and onion mixture. Add the salt.
7. Let the eggs soak into to potato egg mixture for 10 minutes.
8. Heat your skillet and pour the mixture in. Cover and cook for about 8-10 minutes. Remove the
cover and flip onto a large flat plate. Slide back into pan and cook for an additional 8 minutes.
9. Flip again, slide onto large plate and serve.
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Shrimp Ceviche Recipe
http://ethnicspoon.com/shrimp-ceviche-recipe/
Shrimp ceviche is delicious and a very nice variation on the traditional ceviche which is prepared with a
mild white fish. It is amazingly simple to make(if you can chop and stir ingredients you can make this)
Your seafood loving friends will be asking for more. So, what are you waiting for? Go make some
ceviche, and don't forget that nice cold beer to wash it down with.
The origins of ceviche are as confusing as its multiple spellings. The commonly held and accepted belief
in Latin America is that ceviche is a Peruvian contribution to the world of cooking. Another possible
theory states that the Arab cooks that the European nobility brought with them to the New World created
a ceviche-like dish with lemons they had brought from their native homelands (lemons originated in the
Middle East, by the way) and planted in the Americas. The dish created by these cooks was named Seivech (sounds awfully close doesn't it). Regardless of who is to take credit for this scrumptious addition to
the wonderful world of fish dishes, ceviche is nothing short of amazing.
In Panama where I grew up ceviche is traditionally served using small pastry cups sold in all grocery
stores. Here in the U.S. a great alternative is to use Tostitos Scoops.
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Shrimp Ceviche Recipe
Recipe Type: Appetizer
Cuisine: Latin American
Author: Analida
Prep time: 30 mins
Cook time: 4 hours
Total time: 4 hours 30 mins
A Latin American favorite! A slight variation on the more commonly known ceviche normally prepared
with a white fish such as tilapia. This recipe is prepared with shrimp and served with multi-grain Scoops.
The flavor will amaze you, the "cooking" time will more than impress you.
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Ingredients
1.5 pounds of shrimp
3 Tbsp chopped cilantro
the juice of 3 limes, or enough to cover the seafood
1 tsp. Kosher salt
1 large jalapeno seeded, cored and diced small
1/3 cup of finely chopped red onion
Instructions
1. Note: use only fresh shrimp for optimum texture
2. Peel and devein shrimp and cut into small pieces (about 1/2").
3. Place in a shallow glass or ceramic container and put all ingredients on top.
4. Make sure that the lime juice completely covers the shrimp. Stir a couple of times.
5. Cover with plastic wrap and place in the refrigerator for about 3-4 hours.
6. The shrimp need to resemble "cooked" shrimp when removed from fridge, meaning they need to
have that pink hue.
7. Drain about half the liquid and serve in a glass or ceramic bowl using a non-metallic spoon.
8. Serve with multi-grain or plain Scoops.
Serving size: 8-10 servings
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Mini Beef Empanadas - Savory Turnovers
http://ethnicspoon.com/empanadas-savory-turnovers/
Empanadas are savory turnovers common throughout Latin America and the Caribbean. Every country
has their own variation of seasonings and ingredients adapted of course to regional taste and culinary
traditions. In Spanish, the word empanada literally means breaded. The name was most likely acquired
due to the fact that this a savory filling wrapped in dough. The Spanish word for bread is pan, hence
empanada.
Empanadas can be fried or baked depending on the dough recipe that you use. I usually take the lazy way
out and use a dough that is already pre-made. For empanadas that we will eat as a main meal, I use a
product made by Goya called Discos. They are round cutouts that come in two sizes. These work well;
the only drawback is that they taste better fried! what doesnt? For empanadas that we will have as snacks
I use a premade pie crust, any brand works. I then cut individual rounds with a 2" biscuit cutter. Each pie
crust round will yield approximately 12 mini empanadas. I like these because you can bake them, which
is healthier than frying. Now, if you are good with pastries, by all means make your own dough. I use pie
crust because it is quick and easy.
The fillings for empanadas varies; the most common ones are beef and chicken. Cheese is also used, but
it is not as common. If you use cheese you need to use a cheese that doesn't melt too much like a farmer's
cheese. In coastal regions of Spain for example, it is common to see empanadas with a seafood filling.
As an amateur food historian, I have done some research into the origins of empanadas and discovered
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that virtually every culture in the world has their own version. For example, in India samosas are the
equivalent. These are either vegetarian or use meat(lamb or chicken) They are normally eaten with a
yogurt sauce or a chutney. Other empanada-like treats are: jiozi from Japan, pasties from Wales and
wontons from China.
It is believed that the origins of empanadas can be traced to medieval Spain; where they were introduced
by the Moors who occupied the Iberian peninsula between 711 AD and 1492 AD.
The recipe that follows calls for sofrito and recaito as seasonings. You can purchase either one in the store
or you can make your own, since both recipes appear in this blog. So for your next party take a batch of
empanadas; they will be the hit of the party!!
Empanadas: Savory Turnovers
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Recipe Type: Appetizer
Cuisine: Latin American
Author: Analida
Prep time: 1 hour
Cook time: 12 mins
Total time: 1 hour 12 mins
Serves: 6-8
Ingredients
1 package with 2 frozen rolled premade pie crusts already thawed
3/4 lbs. ground beef (extra lean)
1/4 cup finely chopped onion
1 garlic clove minced
2 Tb. olive oil
1 tsp. cumin
1 Tb. sofrito **
1 Tb. recaito**
Instructions
1. Preheat oven to 350'F.
2. In a skillet over medium heat saute onion and garlic until translucent. Add the beef, and break up
in small pieces, Add the rest of the ingredients. Stir until thoroughly cooked. Move to a small
container and let cool for about 10 minutes.
3. Unroll pie crusts. With a 2" biscuit cutter, cut circles all around pie crust going around the
perimeter and them moving in to the inside of the circle. Take a round in the palm of your hand
and place a small amount of meat in the center. Fold inwards to create a half moon shape.
4. To completely seal place on the counter. and using the tines of a fork press all around the edges.
Continue until you have used all the meat.
5. Place in ungreased baking sheet and lightly spray with PAM or any other non stick spray.
6. Bake for about 12 minutes or until they turn slightly golden.Yields about 24 little empanadas.
7. ** sofrito and recaito can be purchased in the grocery store in the Latin food section. You can also
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make your own with the recipes I have provided in this blog.
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