A CINCO DE MAYO CELEBRATION
Us Weekly|May 06, 2024
Turn your gathering into a festive fiesta with this appetizer from chef Marcela Valladolid
A CINCO DE MAYO CELEBRATION

Empanadas de Picadillo

INSTRUCTIONS

FOR PICADILLO

Heat 1 tbsp of the oil in a large, heavy sauté pan over medium-high heat. Add the tomato and dried ancho, and cook for 5 minutes to release the juices. Add the broth, lower the heat and simmer for 8 minutes. Transfer to a blender and blend until smooth. Set the puree aside.

Heat the remaining tbsp of olive oil in a large, heavy sauté pan over medium-high heat. Add the onion, potato and garlic, and sauté for 4 minutes. Add the meat and sauté for 4 minutes, making sure to really break the meat apart, using a wooden spoon. Add the tomato puree, lower the heat to medium-low, cover and simmer for 10 minutes. Stir in the parsley and season to taste with salt and black pepper.

This story is from the May 06, 2024 edition of Us Weekly.

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This story is from the May 06, 2024 edition of Us Weekly.

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