Step 1:

  • Onion, Spanish, jumbo, small dice 2 lbs.
  • Green peppers, small dice 1.5 lbs.
  • Garlic, fresh, chopped 3 oz
  • Oregano, dried 0.05 oz
  • Oil 4 oz
  • Bay leaf 3 each

Step 2:

  1. Step 1:

    Preheat a military lg pan with the oil and sweat out the onion, green peppers and garlic. Add bay leaf and dry oregano.
  2. Step 2:

    Add fresh ground beef and all condiments such as: Knorr® Select Beef Select Base, black pepper, raisins, cumin, wine, red peppers, olives and tomato paste.
  3. Step 3:

    Cook off for approx. 40-45 min. Stir all ingredients from the bottom-up, making sure they all come together and the recipe gets cooked evenly. Drain-Off fat using a colander and ladle.
  4. Step 4:

    Finally place on clear plastic lexan and let product cool-off to 36F prior to Empanada Preparation.
  5. Step 5:

    WHEN MAKING TURNOVERS, procedure: Hand-Making Empanadas.
    Defrost the empanada disk, preferably 1 day prio to use.
  6. Step 6:

    Measure Picadillo with a 3 oz. Scoop. Place filling right on the center of the empanada and start folding- in from one corner to the other. Make sure the last fold seals the product correctly; this might cause product to come out while at the fryer.
  7. Step 7:

    Use a full sheet pan lined with parchment paper and cracker mill crumbs to prevent this product from sticking to each other.
  8. Step 8:

    Label product with description, Date produced and initials of the staff member producing it. Place in walk-in cooler.
  9. Step 9:

    Place directly to fryer basket and to fryer at 350F. Cook until golden light brown and then microwave for 30 sec. to an internal temperature of above 165F.
  10. Step 10:

    Pat dry with brown paper towel and serve. May be hold in a dry-heat. There must be enough beef filling for 60 turnovers with 3 oz. of Picadillo