At Seasoned Together\, we believe that coo king is about more than just food\; it&rsquo\;s about community\, curiosit y\, and creativity. Each month\, we explore a different herb or spice\, le arning its history\, flavor profile\, and unique uses. Then we roll up our sleeves and make a simple\, delicious dish together.
\nWhether you& rsquo\;re an experienced cook or just starting out\, this club is a welcom ing space to try new flavors\, share stories\, and connect with others who love food and learning. Come for the ingredients\, stay for the friendshi p\, and leave with new skills\, new tastes\, and new connections!
\nJuly's recipe:
\nHomemade Puerto Rican Empanadillas
\nGolden\, crispy\, and packed with flavorful seasoned beef\, these Puerto Rican empanadillas are perfect as an appetizer\, snack\, or delici ous meal!
\nIngredients
\nFor the Sofrito
\n3 large yell
ow onions\, peeled and roughly chopped (white onions work too)
3 heap
ing tablespoons minced garlic
2 pounds orange peppers\, stems and see
ds removed
6 bunches fresh cilantro (about â…“ pound)
For t
he Filling
Ground beef
Badia Complete Seasoning
Saz&oacu
te\;n seasoning
Prepared sofrito
Oil for frying
\;
2 packages empanada discs (available at Walmart and many grocery stor
es)
\;
Directions
\nMake the Sofrito
\nIn a
food processor or blender\, combine the onions and garlic. Pulse until coa
rsely chopped.
Scrape down the sides of the bowl\, then add the peppe
rs. Pulse 8&ndash\;9 times.
Add the cilantro and continue pulsing unt
il the mixture reaches the consistency of chunky applesauce.
Transfer
the sofrito to mason jars or freeze it in ice cube trays for future use.<
br />Storage Tips:
Refrigerate for up to 2 weeks.
Freeze for
up to 6 months.
Prepare the Filling
Brown the ground beef in
a skillet and drain any excess grease.
Season generously with Badia C
omplete Seasoning and Sazó\;n.
Stir in a generous amount of sof
rito until well combined.
Reduce the heat to low\, cover\, and simmer
for about 15 minutes.
Assemble the Empanadillas
Place a spoo
nful of the beef filling in the center of each empanada disc.
Fold th
e disc in half to form a half-moon shape.
Seal the edges by pressing
them together with a fork.
Fry
Heat oil in a deep skillet or
pot over medium-high heat.
Carefully fry the empanadillas in batches\
, being careful not to overcrowd the pan.
Cook until both sides are g
olden brown and crispy.
Remove and drain on paper towels.
Serve
warm and enjoy!