You may also like
Categories:
ground beef sofrito sauce Sazon-Goya packetgoya chicken oregano tomato paste fresh cilantro alcaparrado olive red pepper packagegoya discos canola oil
Viewed: 19 - Published at: 5 years agoIngredients
- 1 lb ground beef
- 12 cup sofrito sauce, my Sofrito
- 1 (1 1/2 teaspoon) packet sazon goya, con cilantro y tomate
- 1 (1 1/2 teaspoon) packetgoya chicken bouillon cubes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 14 cup fresh cilantro, chopped
- 14 cup chopped pitted alcaparrado olive
- 14 cup chopped roasted red pepper
- 1 (14 ounce) packagegoya discos, thawed (Yellow or White)
- canola oil (for frying)
Method
- In a large bowl add ground beef, sofrito, sazon goya, chicken bouillon cube, and oregano.
- Mix to combine.
- Heat a large skillet over medium heat.
- Add seasoned ground beef and cook until brown, stirring occasionaly and breaking meat up with a wooden spoon or a potato masher.
- Drain ground beef into collander to remove the grease.
- Return the ground beef to the skillet over medium heat.
- Add tomato paste, olives, roasted red peppers and mix well.
- Cook for 10 minutes stirring occasionally.
- At this point taste the beef mixture.
- You may want to add more seasoning if needed.
- Add cilantro and stir.
- Remove from heat and transfer to bowl to cool.
- On a lightly floured work surface, using a rolling pin, roll out discos until 1/2 larger in diameter.
- If you don't have a rolling pin you can use your hands instead.
- Spoon about 2 tablespoons meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with canola oil to a depth of about 2 1/2.
- Heat oil over medium-high heat until hot but not smoking.
- Cook meat pies in batches until crisp and golden brown, flipping once, 4 6 minutes.
- Transfer to paper towels to drain.
