Beef Empanadas with Chimichurri Sauce
Enjoy a taste of Chef Santiago's specialty with these absolutely delicious ground beef empanadas paired with a 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 Chef Santiago's, we just know you'll love this dish as much as we do.
Nutritional facts
Protein
36g
Carbs
73g
Calories
1110kcal
Fat
76g
Ingredients
Italian Parsley, Red Bell Pepper, Ground Beef, White Cheddar Cheese, Guajillo Chile Paste, Lime Juice, Chicken Base, Shallot, Jalapeno Peppers, Kosher Salt, Onion, Potato, Heavy Cream, Lemon Zest, Mozzarella Cheese, Garlic, Cilantro, Cumin, All Purpose Seasoning, Garlic Powder, Onion Powder, Spinach, Celery, Red Wine Vinegar, Plum Tomato, Carrots, Butter, Chipotle Powder, Empanada Dough, Bay Leaf, Canola and Olive Oil Blend, Canola Oil
Contains celery, milk, wheat, soybeans.
Reviews
4.5
Based on 6277 reviews
The crust was delicious but the filling could improve in tasting more beefy and less like the carrots and other supporting vegetables.
April · 10/09/26
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About Santiago Lopez
Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, 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. His 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. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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