Pork Picadillo Empanadas

Pork Picadillo Empanadas
Photo by www.myrecipes.com

Ingredients

  • 2 cups chipotle salsa, divided
  • 1 teaspoon ground cumin
  • ½ jalapeño pepper, seeded and minced
  • ¾ teaspoon ground cinnamon
  • 1 large egg, lightly beaten
  • 1 teaspoon chili powder
  • 2 tablespoons fresh lime juice
  • + 9 more ingredients
    • 1 (16.3-ounce) can refrigerated buttermilk biscuits
    • 3 tablespoons chopped almonds, toasted
    • ¾ pound ground pork
    • ¼ teaspoon salt
    • 1 teaspoon chili powder
    • 3 ½ tablespoons sour cream
    • ¼ cup golden raisins
    • 2 cups chipotle salsa, divided
    • 1 (16.3-ounce) can refrigerated buttermilk biscuits

Brown pork in a large nonstick skillet over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Add jalapeño pepper and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in raisins, 1/2 cup salsa, and lime juice. Remove from heat, and stir in almon...

View full recipe at My Recipes

Comments

Variations on Pork Picadillo Empanadas

  • Pork Picadillo Empanadas
    • Dash of cloves
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons tomato paste
    • 1 (14.5-ounce) can petite diced tomatoes, undrained
    • +11 other ingredients


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