Mexican Empanadas de Carne Molida

Warm, flaky, and deeply flavorful, Mexican Empanadas de Carne Molida are a beloved comfort food that blends rustic simplicity with rich cultural heritage.

Each golden pastry is hand-filled with a savory mixture of ground beef, aromatic spices, and optional sweet or briny accents like raisins and olives—capturing the soulful balance of Mexican home cooking.

Whether served as a hearty appetizer or the centerpiece of a meal, these empanadas deliver an irresistible contrast of tender, buttery dough and bold, well-seasoned filling. Perfect for gatherings or cozy dinners, they bring generations of flavor to every bite.

Why People Will Love This Mexican Empanadas de Carne Molida Recipe:

Richly Layered Flavors: Each bite delivers a perfect balance of savory beef, aromatic spices, tender vegetables, and optional touches of sweetness and brininess from raisins and olives—creating a multidimensional flavor experience rooted in Mexican tradition.

Golden, Buttery Crust: The homemade dough is tender yet flaky, thanks to cold butter and a resting period. It bakes into a crisp, golden shell that perfectly contrasts the juicy filling.

Customizable for Every Palate: The filling is highly adaptable—omit raisins for a purely savory version, add cheese for richness, or increase the spices for extra heat. It suits both adventurous eaters and traditional tastes.

Perfect for Any Occasion: Whether served as a snack, appetizer, or main course, these empanadas are portable, mess-free, and easy to serve, making them ideal for parties, picnics, or family dinners.

Comforting and Nostalgic: This dish evokes the warmth of home cooking and family gatherings. It’s a recipe that feels both familiar and festive—perfect for bringing people together around the table.

Balanced Texture and Satisfaction: The combination of tender meat, soft potatoes, and flaky crust creates an incredibly satisfying mouthfeel that keeps you coming back for more.

Freezer- and Make-Ahead Friendly: Empanadas can be assembled ahead of time and frozen before baking, making them an excellent meal-prep option for busy weeks or last-minute entertaining.

Key Ingredients:

Ground Beef (Carne Molida): The heart of the filling—juicy, savory, and deeply satisfying. It acts as the foundation of flavor, absorbing the aromatics and spices while delivering rich protein and hearty texture.

Homemade Dough with Cold Butter: This dough uses cold butter for a tender, flaky crust. As the butter melts during baking, it creates delicate air pockets that give the empanada its signature golden, crisp exterior.

Onion, Garlic & Tomato: The aromatic trio builds complexity in the filling. Onion and garlic provide depth and savory warmth, while tomato adds a subtle acidity that balances the richness of the beef.

Optional Add-ins: Olives, Raisins, and Potatoes: These ingredients offer classic regional flair—olives add a briny, salty bite; raisins bring a hint of sweetness that complements the spices; and diced potato contributes a soft, starchy element for contrast in texture.

Spice Blend (Cumin, Chili Powder, Paprika, Oregano): This carefully measured combination infuses the filling with warmth, smokiness, and earthy depth—distinctively Mexican, but universally appealing.

Egg Wash: A simple beaten egg brushed over the dough just before baking ensures a glossy, golden-brown finish that’s both visually inviting and deliciously crisp.

Expert Tips:

Keep the Butter and Water Ice-Cold for Flaky Dough

Cold butter is essential for flakiness. Chill your butter and even your flour if needed. Use ice-cold water, adding it gradually, just until the dough holds together. Overworking or warming the dough will lead to a dense crust instead of a tender, crisp one.

Sauté the Spices to Unlock Their Full Aroma

When making the filling, add cumin, paprika, chili powder, and oregano while the meat is browning—not after. Sautéing the spices in hot fat activates their essential oils, intensifying the depth and warmth of the filling.

Let the Filling Cool Completely Before Assembling

Warm filling will soften the dough and can cause leaks or tears. To maintain structure and avoid sogginess, allow the filling to cool to at least room temperature—or chill it briefly in the fridge—before adding it to the dough circles.

Taste and Adjust the Filling Before Using

This is your only chance to perfect the seasoning. Taste the filling once it’s cooked and cooled slightly. Adjust with salt, pepper, or a splash of vinegar or lime juice to brighten the flavor, especially if using sweet or starchy add-ins like raisins or potatoes.

Use a Proper Egg Wash for Gloss and Seal

For a golden, glossy finish, beat the egg with a splash of milk or water before brushing it on. This not only gives color but helps seal the crimped edges. For extra crispiness, you can brush a second layer just before baking.

Freeze Before Baking for Better Handling

If making a large batch, place filled empanadas on a tray and freeze for 15–20 minutes before baking. This firms up the butter in the dough, prevents leaks, and results in a more defined, flaky crust.

Rotate the Baking Sheet for Even Browning

For uniform color and texture, rotate the tray halfway through baking. Ovens often have hot spots, and this ensures every empanada comes out evenly golden and crisp.

Mexican Empanadas de Carne Molida

Ingredients:

For the Dough:

2 cups all-purpose flour, spooned and leveled

1/2 teaspoon fine sea salt

1/2 teaspoon baking powder

1/2 cup unsalted butter, cold and cut into small cubes

1/4 cup ice-cold water (plus more as needed to bring the dough together)

1 large egg, lightly beaten (for brushing the tops)

For the Filling:

1 pound ground beef (carne molida), lean preferred

1 medium yellow onion, finely diced

2 cloves garlic, minced or grated

1 small ripe tomato, chopped into small cubes

1/4 cup green olives, pitted and chopped (optional, for briny flavor)

1/4 cup raisins (optional, for subtle sweetness)

1/4 cup potato, peeled and finely diced (optional, adds soft texture)

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon sweet paprika

1/2 teaspoon dried oregano

Kosher salt and freshly ground black pepper, to taste

1 tablespoon olive oil, for sautéing

Monterey Jack cheese and Oaxaca cheese

Instructions:

Prepare the Dough:

In a large mixing bowl, whisk together the flour, salt, and baking powder.

Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.

Gradually pour in the cold water, stirring with a fork until a dough begins to form. Add more water, a tablespoon at a time, if needed.

Transfer the dough to a lightly floured surface. Knead for 2–3 minutes until smooth and cohesive.

Cover the dough with plastic wrap or a damp cloth, and let it rest at room temperature for 30 minutes.

Make the Filling:

Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3–4 minutes.

Add the ground beef and cook, breaking it into crumbles, until browned and no longer pink.

Stir in the diced tomato, olives, raisins, potato (if using), and spices—cumin, chili powder, paprika, and oregano.

Simmer for 5–7 minutes, allowing the potatoes to soften and flavors to meld.

Season with salt and pepper to taste. Remove from heat and let the filling cool slightly before assembling.

Assemble the Empanadas:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out the dough to about 1/8-inch thickness. Cut out circles approximately 4 inches wide using a round cutter or glass.

Place a spoonful of the beef filling in the center of each dough round.

Top the filling with a small pinch of shredded Monterey Jack and/or torn Oaxaca cheese (about 1–2 tablespoons total per empanada), making sure not to overfill. This gives a melty, creamy texture inside once baked.

Fold the dough over into a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative edge.

Beat the egg in a small bowl and brush it over the tops of the empanadas.

Bake:

Arrange the empanadas on the prepared baking sheet.

Bake for 20–25 minutes, or until golden brown and crisp.

Serve:

Let them cool slightly before serving. These empanadas are perfect as a party snack, appetizer, or comforting meal.

Important Notes When Making Mexican Empanadas de Carne Molida:

Dough Texture Is Everything

The dough is more than just a vessel—it plays a central role in the empanada experience. Achieving the right balance of tenderness and structure depends on three key factors: cold butter, minimal handling, and adequate rest time. Allowing the dough to rest helps relax gluten strands, making it easier to roll out and preventing shrinkage during baking.

The Filling Should Be Moist, Not Wet

Too much moisture in the filling can cause the dough to break or become soggy. If your beef releases a lot of fat or liquid during cooking, drain off excess moisture before assembling. A thick, cohesive filling is easier to work with and delivers a better final bite.

Balance Bold and Subtle Flavors

This recipe thrives on flavor layering—earthy cumin, sweet raisins, tangy olives, and aromatic garlic. While optional ingredients like olives and raisins enhance authenticity and depth, moderation is key. They should complement, not overpower the beef.

Don’t Overbake—Watch for Color Cues

Empanadas should be golden brown, not dark brown. Overbaking can cause the crust to become dry and brittle. Begin checking around the 20-minute mark, and remove once they are evenly golden with lightly crisp edges.

Egg Wash Isn’t Just for Looks

Brushing the tops with a well-beaten egg (with a splash of water or milk) does more than add shine—it promotes even browning and helps seal moisture inside. Skipping this step can lead to a dull, dry finish.

Excellent for Freezing and Reheating

Empanadas freeze beautifully. Freeze them unbaked on a parchment-lined tray until firm, then store in an airtight bag or container. Bake from frozen, adding 5–7 minutes to the baking time—no need to thaw. This makes them perfect for meal prep or entertaining.

How To Enjoy Mexican Empanadas de Carne Molida After Cooking:

Let Them Rest Briefly After Baking

Once the empanadas come out of the oven, allow them to rest for 5–10 minutes. This helps the crust firm up slightly, making them easier to handle, while giving the filling time to settle—reducing the risk of burning your mouth with hot steam or juices.

Serve Them Fresh and Warm

Empanadas are best enjoyed warm, when the crust is still crisp and the filling juicy and aromatic. Place them on a serving platter or wooden board for a rustic presentation. For entertaining, keep them warm in a low oven (200°F / 95°C) until ready to serve.

Pair with Complementary Dips and Sides

Elevate the experience with flavorful accompaniments:

Dips: Try salsa verde, chipotle crema, garlic-lime yogurt, chimichurri, or guacamole.

Sides: Serve with Mexican rice, a crisp cabbage slaw, black beans, or a citrusy cucumber salad to balance the richness.

Add Fresh Garnishes

Top with:

Chopped fresh cilantro or parsley for a herbal lift

A squeeze of lime juice for brightness

A light sprinkle of cotija cheese or chili flakes for depth and a little heat

These garnishes enhance flavor and add visual appeal.

Store and Reheat for Later Enjoyment

If you have leftovers:

Refrigerate in an airtight container for up to 3 days.

Reheat in a 350°F (175°C) oven for 10–15 minutes, or until warmed through and crisp again. Avoid microwaving, as it softens the crust.

Freeze baked or unbaked empanadas for longer storage and bake directly from frozen when needed.

Enjoy in Any Setting

Empanadas are versatile—perfect for:

A quick lunch or dinner with a simple side salad

Party appetizers or potluck dishes that travel well

Packed lunches or picnic meals since they hold up well at room temperature

Nutrition Information

For 1 empanada (based on a batch of 12 medium-sized empanadas using the provided ingredients):

Calories: 210 kcal | Total Fat: 11.6 g | Saturated Fat: 5.3 g | Monounsaturated Fat: 3.4 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 38 mg | Sodium: 240–300 mg (depending on salt and olives used) | Total Carbohydrates: 19.5 g | Dietary Fiber: 1.2 g | Sugars: 1.3 g | Protein: 9.1 g

Note: This is a general estimate and may vary based on:

• Size and thickness of each empanada
• Optional additions (e.g., raisins, olives, potatoes)
• Cheese or egg wash absorption
• Specific ingredient brands

Frequently Asked Questions:

Can I make the empanada dough in advance?

Yes, the dough can be made up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for about 15–20 minutes before rolling, so it softens slightly and becomes easier to work with.

Can I freeze empanadas before or after baking?

Both options work well:

• Before baking: Freeze unbaked empanadas on a tray, then store in a freezer bag. Bake from frozen, adding 5–7 minutes to the cooking time.
• After baking: Cool completely, wrap individually, and freeze. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.

What’s the best way to prevent empanadas from bursting open while baking?

Ensure the edges are sealed tightly—use a fork to crimp the edges firmly, and avoid overfilling. Chilling the assembled empanadas for 15–20 minutes before baking also helps prevent leaks by firming up the dough.

Can I substitute the beef with another protein or vegetarian option?

Absolutely. Ground turkey, chicken, or even lentils or black beans can be used in place of beef. Keep the seasoning and vegetable base the same for a similar flavor profile.

What dipping sauces go well with these empanadas?

Empanadas pair well with:

• Salsa verde or roja (for a tangy, spicy touch)
• Chipotle mayo (for smoky heat)
• Garlic-lime crema or guacamole (for a creamy contrast)

These sauces enhance the flavor and make them even more crowd-pleasing.

How do I know when my dough is the right consistency?

The dough should be soft, slightly tacky but not sticky, and hold together without crumbling. If it’s too dry, add water one tablespoon at a time until it comes together. If too wet, lightly dust with flour while kneading until smooth.

Can I use a food processor to make the dough?

Yes! A food processor makes the dough quickly and evenly. Pulse the dry ingredients with butter until crumbly, then add water gradually while pulsing until a ball forms. Be careful not to over-process or the dough may become tough.

What size should I cut the dough rounds for ideal portions?

A 4-inch (10 cm) round cutter is ideal for snack-size empanadas. For larger, meal-size portions, use a 5- to 6-inch cutter. Keep sizes consistent for even baking.

Should I dock the dough (poke holes) before baking?

No. Docking is unnecessary for empanadas and could cause the filling to leak. Sealing the edges well and chilling the assembled empanadas before baking are better ways to prevent bursting.

How do I avoid soggy bottoms?

To prevent sogginess:

• Ensure the filling is cooled and not overly moist.
• Avoid overfilling.
• Use a preheated oven and place empanadas on a parchment-lined metal baking sheet, which promotes even browning and crisping from below.