Beef, Cheese & Green Chilies Brujitas (Empanadas)

Mexican brujitas (empanadas) filled with ground beef, green chilies, cheese, and green enchilada sauce.

Steps

Wash and boil one potato until it is soft (able to poke through with a fork). Remove and let cool.

Place ground beef into heated pan and brown.

Add 1 packet Lipton Onion Soup Mix to the beef and combine.

Drain excess liquid from ground beef.

Set beef aside. Peel skin from boiled potato.

Chop potato into small sections.

Add potato to the ground beef.

Mash potato into ground beef until there are no chunks and potato is not visible.

Place Masa mix into a large mixing bowl.

Add baking soda.

Add water.

Combine until a ball forms. (Dough should be easily scooped and not sticky.)

Heat oil in a frying pan to 350.

Make an assembly line with the cheese, chilies, meat and enchilada sauce.

Line tortilla press with plastic wrap. (I don’t own one, so I used two plates.)

Using a small scoop, place one scoop of dough onto a tortilla press.

Press down to flatten dough.

Place about 2 tablespoons of meat into the middle of the flattened dough.

Top with 2 tablespoons shredded cheese.

Top with 1 tablespoon green chilies.

Top with 1 teaspoon enchilada sauce.

Using the plastic wrap, lift one end of the dough up over the other to create a half moon.

So it looks like this.

Tightly seal the side of the brujita.

Repeat until all dough is used.

Carefully place 3-4 brujitas into the frying pan and fry on each side for 1-1.5 minutes, until each side is nicely browned.

They should look something like this.

Using tongs, remove fried brujitas from oil.

Place fried brujitas onto a paper towel lined plate.

Serve with hot sauces or dips of choice.