EMPANADA FILLING

By BobD

Ingredients

• 1/2 lb. ground chuck/90% lean
• 1/2 lb. ground pork
• 3 eggs hard boiled and chopped
• 1 medium roasted red pepper chopped
• 1 medium roasted Poblano pepper chopped
• 6 oz. green Spanish olives (deli quality preferred) diced
• 2 oz. dark raisins
• 1 small chopped onion
• 2 cloves of minced garlic
• 2 tbs balsamic vinegar
• 4 tbs olive oil divided
• 1 half lime
• 1/2 tsp sweet Paprika
• 1/2 tsp ground Cumin
• 1/4 tsp ground black pepper
• 1/4 tsp dry thyme
• dash of salt

Preparation

Step 1

1. Roast peppers for 30 minutes in 400 degree oven. Let sit for 30 more minutes. Peel off skin, remove stems and seeds and dice. Do not use water to remove seeds. Reserved juice will be poured into filling.

2. Hard boil the eggs. Let cool. Peel and chop eggs.

3. brown the ground chuck and pork in a 12" pan over medium heat chopping up the meat with a spatula, but leaving some small chunks. Drain grease and set aside.

4. wipe pan and heat the 2 tbs of olive oil. Add onion and cook over medium heat until starting to golden. Add garlic and saute for about 1 minute. Remove from heat. Add cooked meat, chopped peppers, olives, raisins, eggs, juice of lime, juice from peppers, spices, remaining olive oil, and vinegar. Mix well and gently to avoid breaking up eggs to much more. Store in air tight container over night.