Step 1: Heat 1 Tbsp. oil in a large pot over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 6–8 minutes. Remove beef and set aside. Step 2: Reduce ...

Over the years, Santos has made a commitment to himself—and those who try his food—to honor his Mexican heritage by infusing the familiar flavors and culinary techniques he grew up with into his ...

Place all ingredients in a food processor and puree until combined. Set aside. Yields 1 ½ cups. Rub chicken with marinade; let sit overnight in refrigerator. Grill chicken on both sides, then transfer ...

This our a favorite way to use up that little bit of leftover rotisserie chicken (or perhaps leftover holiday turkey!) and a good reason to keep a packet of frozen empanada discos stashed in your ...

Place a can of condensed milk in a pot, cover with 2 in of water and boil for 3 to 4 hours, making sure the can stays submerged. Remove from pan, let cool, open. Take one empanada disc, put two ...

When you think of a quick lunch, how often do you think of empanadas? The little half-moon-shaped turnovers — a staple of Latin American cuisine — deserve your attention, as evidenced by those served ...

I've been on an empanada kick lately. What intrigues me about them is that every Latin American country has a different version of these tasty turnovers, and they are all delicious in a different way.

The scenario: It was one of those evenings. My rabbit food lunch left me hungry a couple hours later. Route 490 was at a complete standstill. My husband texted me that the roads to our home were a ...

Step 1: Heat 1 Tbsp. oil in a large pot over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 6–8 minutes. Remove beef and set aside. Step 2: Reduce ...

This week, Chef Jackie Mendive of Jackie’s Empanadas on the Go shows Tina Redwine how to make beef empanadas. Step 1: Heat 1 Tbsp. oil in a large pot over high. Cook beef, breaking up with a wooden ...