Beef Empanadas with Herb Chimichurri Sauce
Enjoy a taste of Chef Santiago's specialty with these absolutely delicious ground beef empanadas paired with Chef Ruben's signature, spectacular chimichurri sauce. Bright and spicy, the chimichurri is an acidic and herbaceous complement to the rich empanadas and cheesy jalapeño-tinged mashed potatoes. A favorite of our Chefs, we just know you'll love this dish as much as we do.
Nutritional facts
Protein
36g
Carbs
70g
Calories
1140kcal
Fat
81g
Ingredients
Canola Oil, Canola and Olive Oil Blend, Bay Leaf, Empanada Dough, Chipotle Powder, Butter, Carrots, Plum Tomato, Celery, Spinach, Onion Powder, Garlic Powder, All Purpose Seasoning, Cumin, Cilantro, Garlic, Mozzarella Cheese, Lemon Zest, Heavy Cream, Potato, Onion, Red Wine, Kosher Salt, Jalapeno Peppers, Shallot, Chicken Base, Lime Juice, Guajillo Chile Paste, White Cheddar Cheese, Ground Beef, Red Bell Pepper, Italian Parsley
Contains milk, wheat, soybeans.
Reviews
4.6
Based on 610 reviews
very good
Dein · 07/14/25
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About Tlacualli . .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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