Similar Recipes
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Salteñas (Bolivian Hand Pies Filled With Chicken Stew)
These traditional Bolivian meat pies are part empanada and part soup dumpling, featuring a buttery pastry crust filled with a saucy chicken stew. The stew is seasoned with fruity aji panca chili powder and studded with raisins, which plump in the rich broth.
Sweet Potato Black Bean Empanadas
These small vegetarian sweet potato black bean empanadas feature a super flaky and delicate crust with a cozy savory-sweet filling.
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Empanadas de Queso (Argentine Cheese Empanadas)
Empanadas are found up and down Argentina. But in the Northwest city of Salta, a red chile pepper-dyed dough stands out among the rest.
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Sopaipillas (Chilean Fried Pastries)
Sopaipillas (Chilean Fried Pastries) be served two ways: soaked in a spiced syrup for a comforting sweet treat, or served freshly fried and crispy with salsa.
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Pequenes (Chilean Onion Empanadas)
These Chilean onion empanadas have a savory onion filling wrapped in a flaky empanada crust
Beef empanadas
There's nothing like hot, fresh empanadas straight out of the oven! Crispy on the outside, juicy chorizo beef filling inside. EPIC!
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Galician Empanada With Tuna, Onion, and Green Bell Pepper Filling
All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home with a classic tuna filling.
Argentinian Beef Empanadas Tucumanas (Hand-Cut Beef, Egg, and Green Onion Empanadas)
These traditional Argentinian beef empanadas Tucumanas feature a crispy dough encasing tender, flavorful filling. The hand-held turnovers are baked.
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Potato and Corn Empanadas With Aji
A bit spicy, a bit sweet, and a bit crunchy—these empanadas make a great light brunch, and even a great brown bag lunch if you have any left.
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Sopes de Pollo con Frijoles (Chicken Sopes With Beans)
Sope shells start with a dough made from masa harina (that's dehydrated nixtamalized corn flour) that gets flattened into a thick disk. The edges of the disk then get pinched to form a shallow saucer. The raw sope shell is fried just long enough to get it to hold its shape, but not so long that it gets crisp. The idea is that you want it to form an impenetrable barrier for the treats that go on top of it, but you still want it to be soft and warm in the center.
These classic Bolivian empanadas are called salteñas. This version (Salteñas de Pollo) is filled with stewed chicken, potato, and green peas.
Serve With
Salteñas (Bolivian Hand Pies Filled With Chicken Stew)
These traditional Bolivian meat pies are part empanada and part soup dumpling, featuring a buttery pastry crust filled with a saucy chicken stew. The stew is seasoned with fruity aji panca chili powder and studded with raisins, which plump in the rich broth.
Tostones with Tomato Salsa
Tostones is a classic across Latin America and definitely a favorite side dish. Follow our easy-to-make tostones recipe and I promise you won't be disappointed!!
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Chilaquiles With Pepitas, Charred Corn, and Black Beans
Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos—charred to add some bitter,...
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Brazo de Reina From 'Yucatán'
Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán.
Sopa de Lima (Yucatán Style Lime Soup)
Sopa de Lima is a bright and citrusy Mexican chicken soup that will tantalize your taste buds. This comforting soup is easy and delicious.
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Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'
Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner.
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Quick Tortilla Soup With Chicken and Avocado
A one-pot, 20 minute version of classic tortilla soup with tender chicken, corn, and tortillas strips in a chili and tomato-based broth.
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Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Cabbage Slaw
Like its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they're cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw.
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Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each
Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.
Sweet Potato Black Bean Empanadas
These small vegetarian sweet potato black bean empanadas feature a super flaky and delicate crust with a cozy savory-sweet filling.