Beef Empaņadas Filling
2 hard-boiled large eggs
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained,
reserving 2 tablespoons juice, and chopped
Cut each egg crosswise into 10 thin slices.
Cook onion in olive oil in a heavy medium skillet over medium heat,
stirring frequently, until softened. Add garlic, cumin, and oregano and
cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a
fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes
with reserved juice, then cook, stirring occasionally, until liquid is
reduced but mixture is still moist, about 5 minutes.
By Melissa Roberts and Maggie Ruggiero. In Gourmet, September 2007.