Ingredients

• 1 pound lean ground beef
• 2 medium onions , finely chopped
• 1 cup diced bell pepper
• 4 cloves garlic , minced
• 1 cup seeded , finely chopped tomatoes
• 0.25 cups sofrito , such as Goya®
• 2 tablespoons chopped raisins
• 1 cup chicken stock
• 0.5 cups tomato sauce
• 0.5 cups chopped fresh cilantro
• 0.25 cups chopped Spanish olives
• 2 , 1.41 ounce
• 1 teaspoon dried oregano
• 0.5 teaspoons ground cumin
• salt and ground black pepper to taste
• 1 large egg , beaten
• 1 tablespoon water
• 2 , 14 ounce
• 1 cup oil for frying , or as needed

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.
2. 2 Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.
3. 3 Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.
4. 4 Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.

Nutrition per serving