Beef Empanadas with Creamy Avocado Salsa

Ingredients

For the Beef Empanadas:

1 pound ground beef, for a rich and savory filling

1/2 small onion, diced finely

2 garlic cloves, minced

1 teaspoon ground cumin, for warm earthy flavor

1 teaspoon chili powder, for mild spice and depth

1/2 teaspoon paprika, for color and gentle smokiness

Salt, to taste

Black pepper, to taste

1 package empanada dough discs, for wrapping the filling

Oil, as needed, for frying

1 cup shredded cheese, optional, for a melty filling

For the Creamy Avocado Salsa:

2 ripe avocados, peeled and pitted

1/2 cup fresh cilantro, loosely packed

1 jalapeño, stem removed, with seeds removed for less heat if desired

1 garlic clove, peeled

Juice of 1 fresh lime, for brightness

1/4 cup sour cream or Mexican crema, for a smooth creamy texture

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Salt, to taste

Instructions:

Heat a skillet over medium heat, then add the ground beef, diced onion, and minced garlic.

Cook until the beef is browned and the onion becomes soft, breaking the meat apart as it cooks.

Drain any excess grease from the skillet if needed.

Season the beef mixture with cumin, chili powder, paprika, salt, and black pepper.

Stir well until the spices are evenly mixed into the meat.

Remove the skillet from the heat and let the filling cool slightly before assembling the empanadas.

Lay the empanada dough discs on a clean surface.

Spoon a small amount of beef filling onto the center of each dough disc.

Add a little shredded cheese on top of the filling if desired.

Fold each dough disc over the filling to form a half-moon shape.

Press the edges together firmly, then seal them with a fork.

Heat oil in a deep skillet over medium heat.

Carefully place the empanadas into the hot oil, working in batches so the pan does not become crowded.

Fry until both sides are golden brown and crispy.

Transfer the cooked empanadas to a paper towel-lined plate to drain excess oil.

To make the avocado salsa, add the avocados, cilantro, jalapeño, garlic, lime juice, sour cream or Mexican crema, and salt to a blender or food processor.

Blend until the salsa is smooth, creamy, and well combined.

Taste and adjust with more salt or lime juice if needed.

Serve the warm beef empanadas with the creamy avocado salsa on the side for dipping.