A key part of celebrating Latino culture involves food.
In honor of Hispanic Heritage Month, renowned chef Roberto Santibañez dropped by "GMA3" to share his delicious empanada recipes. Santibañez is the chef and owner of Fonda restaurants in Manhattan and Brooklyn, New York. He's also the culinary director of Mi Vida and The Grill in Washington, D.C.
Born in Mexico City, Santibañez graduated with honors from the prestigious Le Cordon Bleu in Paris. His award-winning international career includes being a culinary consultant, author and teacher.
Scroll below to check out his empanada recipes and try them for yourself.
Makes approximately 24 empanadas
1 tablespoon vegetable oil
2 cups white onions, chopped
1 cup diced carrots
3/4 ounce chopped garlic
5 ounces diced potatoes
1 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/2 teaspoon cumin
14-ounce can fire roasted tomatoes (blended)
1 serrano or jalapeño pepper, finely chopped
2 ounces roughly chopped green olives
3 packs of 5 inch empanada discs
1 egg for egg wash
1/2 teaspoon water
Salt
Heat oil in a sauce pan.
Fry meat for 2 minutes at high heat, stirring often, then scoop off into a plate with a slotted spoon.
In the same saucepan with the same oil, add onions and cook for 2 minutes. Add garlic and spices, let cook for 1 minute, then bring beef back in and add tomato puree, carrots, jalapeño and olives and cook for 20 minutes.
Add potatoes and cook until they are tender, seasoning with salt if needed. Remember, olives will provide some of the salt -- depending on the brand, you will either need to add salt or not. Let cool to make the empanadas.
Make an egg wash with the eggs, 1/2 teaspoon of water and a pinch of salt. Whisk it all together. Fill the empanadas with about 3 tablespoons of picadillo, brush the edge with a little of the egg wash, fold, and press the edges with a fork or crimp with fingers.
Brush the folded empanadas with egg wash.
Bake the empanadas at 375 F for 25 minutes, rotating once or twice, depending on your oven.
Makes approximately 10 empanadas
1 pound queso fresco, finely diced
1/2 teaspoon kosher salt
3 packs 5-inch empanada discs
1 egg for egg wash
1/2 teaspoon water
Mix poblano peppers, queso fresco and salt together.
Make an egg wash with the egg, 1/2 teaspoon of water and a pinch of salt. Whisk together. Fill the empanadas with approximately 3 tablespoons of filling, brush the edge with a little of the egg wash, fold, and press the edges with a fork or crimp with fingers.
Brush the whole empanada with egg wash.
Bake the empanadas at 375 F for 25 minutes, rotating once or twice depending on your oven.
1/2 cup whole milk, or more if necessary
1 fresh serrano or jalapeño chile, coarsely chopped (including seeds)
1/2 small garlic clove, peeled
1/2 teaspoon kosher salt
2 tablespoons chopped cilantro
Scoop the avocado flesh into a blender and add the milk, chile, garlic and salt.
Blend until smooth, silky and thick, but still able to drizzle, gradually blending in more milk, if necessary.
Season to taste with salt, then add the cilantro and pulse until it's well distributed.