Enjoy Cinco de Mayo with Marcela Valladolid’s Easy Empanadas Recipe (Exclusive)

Celebrate Cinco de Mayo With Marcela Valladolid's Stress-Free Empanadas Recipe

Marcela Valladolid. Isabella Martinez-Funcke. Used with Permission of Voracious, and imprint of Little, Brown and Company

Marcela Valladolid is here to help us enjoy a relaxed Cinco de Mayo with her tasty empanadas de picadillo recipe.

In the latest issue of We, the Mexican Made Easy alum, 45, shares, "This recipe is perfect for Cinco de Mayo because you can prepare it in advance, freeze it, and simply heat it up on the day of the celebration!"

The dish is featured in Valldolid’s cookbook Familia, which was released last October. “Empanadas are a favorite among everyone,” she says. “They also have a way of bringing us back to our childhood memories.”

Valladolid was raised in Tijuana, Mexico, where her love for cooking and Mexican cuisine began, before she later moved to San Diego for school. She shared her unique approach to Mexican cooking, influenced by her mixed Mexican and Southern Californian background, on the Food Network show Mexican Made Easy, which first aired in 2010.

Celebrate Cinco de Mayo With Marcela Valladolid's Stress-Free Empanadas Recipe

Isabella Martinez-Funcke. Used with Permission of Voracious, and imprint of Little, Brown and Company

Valladolid recommends adding a salsa to complement her spicy empanadas. She suggests options like an oil-based and spicy macha, avocado salsa verde, or salsa taquera for an extra kick.

Celebrate Cinco de Mayo With Marcela Valladolid's Stress-Free Empanadas Recipe

Isabella Martinez-Funcke. Used with Permission of Voracious, and imprint of Little, Brown and Company

Empanadas de Picadillo

Serves 10-12

Ingredients

For Picadillo

2 tbsp extra-virgin olive oil, divided

1 large vine-ripe tomato, cut into chunks

1 large dried ancho chile, stemmed, seeded and ripped into small pieces

½ cup low-sodium chicken broth

½ large white onion, minced (about ¾ cup)

½ large russet potato, peeled cut into ½-to-¼-inch pieces

2 garlic cloves, minced

1 ½ lbs lean ground beef

½ cup chopped fresh parsley

Salt and freshly ground black pepper

For Dough

2 ⅓ cups all-purpose flour, plus more for dusting

1 tbsp granulated sugar

1 tsp flaky sea salt

½ tsp baking powder

10 tbsp unsalted butter, cubed, chilled

½ cup crema Mexicana

1 large egg

For Assembly

Picadillo, cooled

1 large egg, whisked, to brush over the empanadas

Fresh salsa or salsa macha, to serve

Instructions

For Picadillo

Heat 1 tablespoon of oil in a large, heavy sauté pan over medium-high heat. Cook the tomato and dried ancho for 5 minutes until juices are released. Then, add the broth, lower the heat, and simmer for 8 minutes. Blend the mixture until smooth and set it aside.

In the same pan, heat the remaining tablespoon of olive oil over medium-high heat. Sauté the onion, potato, and garlic for 4 minutes. Add the meat and cook for another 4 minutes, breaking it apart with a wooden spoon. Mix in the tomato puree, lower the heat, cover, and simmer for 10 minutes. Finally, stir in the parsley and season with salt and black pepper to taste.

For Empanadas

Preheat the oven to 350 degrees and line a large rimmed baking sheet with a silicone mat or parchment paper.

To start making the dough, combine flour, sugar, salt, and baking powder in a food processor and pulse until mixed. Next, add butter and process until the mixture resembles coarse meal and begins to stick to the sides of the container, which should take about 2 minutes. Transfer this mixture to a large bowl and mix in crema and egg using a wooden spoon. Once well combined, transfer the dough to a floured surface and knead until smooth, approximately 3 minutes. Divide the dough into two equal parts, cover with plastic wrap, and refrigerate for 10 minutes.

Now, take one half of the dough and roll it out to a thickness of ¼ inch on a floured surface. Use a 5- to 5 ½-inch bowl as a guide to cut out disks from the dough. Place these disks on a baking sheet. If there are any dough trimmings left, you can reroll them to create one or two additional disks.

To assemble, start by filling each dough disk with 2 tablespoons of picadillo. Next, lightly brush the edges with egg and fold the dough into half-moons. Make sure to pinch the edges together to seal the empanadas.

After assembling the empanadas, brush them with more egg. Then, refrigerate the empanadas for 5 to 15 minutes before baking.

Bake until golden, about 35 minutes. Serve hot with any fresh salsa or salsa macha.

Editor's P/S:

Marcela Valladolid's mouthwatering empanadas de picadillo is an enticing treat for Cinco de Mayo celebrations. The perfect blend of Mexican and Californian flavors, these empanadas are a testament to Valladolid's unique culinary heritage. The spicy picadillo filling, enveloped in a flaky dough, offers a tantalizing taste of Mexican cuisine. The recipe's versatility allows for advance preparation and easy reheating, making it ideal for busy holiday gatherings.

Valladolid's suggestion of accompanying salsas, such as macha, avocado salsa verde, and salsa taquera, adds an extra layer of flavor and heat. The dish evokes childhood memories and embodies the spirit of Mexican cuisine, which is known for its warmth, comfort, and deliciousness. By sharing this recipe, Valladolid not only provides a culinary delight but also offers a glimpse into her cultural heritage and her passion for Mexican cooking.