Name: Corn Empanadas with Shredded Beef
Prep time: 20 s
Cook time: 45 s
Total time: 65 s
Yield: 6
Ingredients: 2 1/2 teaspoons MAGGI® Granulated Beef Flavor Bouillon; 10 to 12 ounces beef brisket; 3 tablespoons olive oil; 2 cloves garlicfinely chopped; 1 cup finely chopped yellow onion; 1/3 cup diced green chiles; 3/4 cup tomato sauce; 1 cup corn flour; 1 1/4 cups water; 3 tablespoons buttersoftened; Pinch of salt; Vegetable oil for frying

Make It

Step 1

Dissolve bouillon in a pot with just enough water to almost cover brisket. Add the brisket and cook until it is soft and can be shredded.

Step 2

Heat olive oil in a large skillet; cook garlic, onion and green chiles. After 5 minutes, add shredded meat, tomato sauce and 1/2 cup cooking broth from meat. Cook until sauce is reduced.

Step 3

Mix corn flour, 1 1/4 cups water, butter and salt until dough has a texture similar to putty.

Step 4

Divide the dough into balls approximately the size of the palm of your hand. Roll and stretch with the help of a rolling pin and plastic wrap. Fill with shredded beef mixture. Fold in half and use a little water to seal the edges of the empanadas.