For the beef empanadas, preheat the oven to 425\
Beef Empanadas:
Heat oil in a
edium-high heat. Carefully add beef brisket and brown the meat
he seeds. Add the ground beef to the skillet and cook
edium-high heat. Add the beef, onion and salt and cook
for 2 mins. Add ground beef. Cook, stirring with a wooden
o brown. Add garlic, ground beef, chorizo and spices. Cook for
nion has softened. Add ground beef and cook for another 5
mins. Add the ground beef. Cook, stirring with a wooden
o high and add the beef. Cook, stirring constantly, to brown
rom drying), spoon 1 tablespoon beef mixture into center of each
n skillet and brown the beef, then drain the grease.
et aside.
Season ground beef with salt, pepper, and cumin
arge bowl, combine the roast beef, cheeses, salsa, peppers, and cumin
o 6 minutes. Add the beef and cook, breaking it up
hili pepper.
Add ground beef and let brown on med
n large skillet, brown ground beef until done. Drain and set
he roast with the roast beef slather (recipe on Recipezaar), let rest
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
ver medium heat. Cover the beef with the flour.
Put