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Beef

Ingredients

Steps

Nutritional information

Celebrate the flavors of tradition with these delectable empanadas.

Festive Empanadas

Place empanada dough on counter to thaw. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add ground beef; cook 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.

Add to pan: oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened. Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes. Remove from heat and set aside 15 minutes to cool to room temperature.

Preheat oven to 425°F. Using a decorative mini cookie cutter, cut pieces from 2 empanada dough circles and set aside. Whisk egg and water until well blended.

Line 2 baking sheets with foil; place 4 empanada dough circles on each baking sheet. Top each with 1/2 cup meat mixture; brush edges with egg wash and top with remaining 8 empanada dough circles. Crimp edges with a fork to seal.

Brush with egg wash, then top with decorative cutouts; brush with egg wash again. Bake 12–15 minutes or until golden brown. Serve.

Pork

Pork and Black Bean Tostadas

Preheat oven to 350°F. Microwave pork on HIGH for 2–3 minutes or until hot. Drain and rinse beans. Shred pork with 2 forks.

Arrange shells on baking sheet. Stir together crema and chipotle sauce in small bowl. Spread 2 tablespoons chipotle crema dip in center of each shell; top with even amounts beans and pork. Bake 5–7 minutes until tostadas are crispy.

Top tostadas with lettuce, tomatoes, salsa, and queso fresco. Serve.

Image of yuca fries with cilantro-avocado ranch dip

Vegetarian

Yuca

Let's make your table just as festive as your celebration. Try this delicious classic with a creamy sauce.

Yuca Fries with Cilantro-Avocado Ranch Dip

Preheat oven to 450°F. Place yuca in large, microwave-safe dish with water. Cover with plastic wrap and microwave on HIGH 8–10 minutes to soften. Drain and set aside to cool. Juice limes (2 tablespoons).

Coat 2 baking sheets with spray. Dry yuca with paper towels to remove excess water, then cut lengthwise into spears. Add to large bowl: yuca fries, 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder; toss to coat. Arrange fries in single layer on prepared baking sheets.

Bake 20 minutes, flipping halfway through cook time, until golden brown.

Meanwhile, halve avocados and remove pits and flesh. Add to bowl of food processor: avocado flesh, cilantro, lime juice, sour cream, ranch seasoning, garlic cloves, and remaining 1 tablespoon oil and 1 teaspoon each salt and pepper. Puree until smooth. Serve with yuca fries.