CAFE TU TU TANGO BEEF EMPANADA

Ingredients

• 1 lb. Ground Beef
• 1/4 cup Water
• 1 Tablespoon Jalapenos ((minced) - About 1/2 jalapeno)
• 1 Tablespoon Garlic ((minced) - About 3 cloves)
• 1 Teaspoon Cumin ((ground))
• 2 Teaspoons Chili Powder
• 1/8 teaspoon Cayenne Pepper
• 1/8 Teaspoon Black Pepper
• 2 Teaspoons Kosher Salt
• 8 oz. can Crushed Tomatoes
• 1/4 Cup Raisins
• 1/4 Cup Spanish Olives ((chopped))
• 2 Eggs ((hardboiled and chopped))
• 1/4 Cup Monterey Jack Cheese ((shredded))
• 1/4 Cup Manchego or Cheddar Cheese ((shredded))

Instructions

1. 1

   In a large skillet, combine the beef and water and cook over medium/high heat while breaking up the beef.

2. 2

   Once beef is cooked, drain off all the liquid and add the garlic, jalapenos, and spices to the pan with the crushed tomatoes and bring to a simmer. Add the raisins and cook at a low simmer for 15-20 minutes until most of the liquid has evaporated.

3. 3

   Remove from heat and add the olives and eggs, and combine.

4. 4

   Transfer to a plate or baking pan and cool in refrigerator.

5. 5

   Once mixture is cool, add the cheeses and mix.

6. 6

   Use frozen empanada shells or pre-made pie crust cut into 6” rounds.

7. 7

   Fill each with 2 heaping tablespoons of filling. Fold the empanada over to create a half-moon shape, and crimp edges of empanada shell with a fork.

8. 8

   Fry or bake according to directions on empanada shells. For pie crust, bake at 350 degrees for 10-15 minutes or until browned.

9. 9

   Serve hot or at room temperature.