I have a whole new respect for the Spaniards, or Mexicans, or whoever the heck invented Empanadas back in the day. I decided to make these small baby taco looking things at 1 o’clock in the afternoon and I was in the kitchen the ENTIRE rest of the day. No joke. But man were they were worth it.
I got this “Ropa Vieja Empanada” recipe out of my Cooking Light April 2016 edition. http://www.myrecipes.com/recipe/ropa-vieja-empanadas. Even after cooking them, I still have absolutely no idea what “Ropa Vieja” means. I renamed them “Steak Empanadas”. It doesn’t sound as sophisticated, but at least I know what I’m eating.
They took so long because before I could even start on the filling, I had to make the dough. From scratch. I know, it’s impressive. The dough recipe was also in the Cooking Light April 2016 magazine. http://www.myrecipes.com/recipe/whole-wheat-empanada-dough.
I’m a sucker for Horchata. So once I spotted this Rum-Spiked Horchata recipe, I knew I had to make it. Plus Horchata and Empanadas? It goes together like Peas and Carrots. (I don’t know even know why those really go together). This recipe was from my Cooking Light April 2016 edition too. http://www.myrecipes.com/recipe/rum-spiked-horchata
If you don’t have patience to make the Empanadas, just make the Horchata. I won’t judge you for having a liquid dinner.