Empanadas trace back to Spanish colonial times and have become a staple street‑food across Latin America. The beef‑filled version reflects the region’s love for hearty, portable meals and is often enjoyed at festivals and family gatherings.

In Argentina, empanadas are baked and may include olives or hard‑boiled eggs; in Mexico, they are often fried and filled with spiced meat, cheese, or beans. Coastal regions add seafood, while the Andes favor corn‑based doughs.

Argentinian empanadas are typically served hot from the oven with a chimichurri sauce, while Mexican empanadas are fried and accompanied by salsa, guacamole, or a drizzle of crema. Both are eaten as snacks or main dishes.

Empanadas appear at birthdays, national holidays, and religious festivals such as Semana Santa. They are also a common offering during market days and family picnics because they travel well.

Traditional dough often uses lard or pork fat and a pinch of baking powder for extra puff. This recipe substitutes butter for a richer flavor and uses all‑purpose flour for accessibility while still achieving a flaky crust.

Serve them alongside a fresh pico de gallo, a tangy corn salad (ensalada de maíz), or a hearty black‑bean soup. A chilled cerveza or a fruity sangria also complements the fried pastry.

Originally baked in wood‑fired ovens, empanadas shifted to deep‑frying in the 20th century for faster service. Modern vendors experiment with fusion fillings like kimchi or quinoa, but the classic beef‑and‑cheese combo remains a crowd favorite.

Common errors include over‑mixing the dough, which makes it tough; under‑sealing the edges, leading to oil leakage; and frying at too low a temperature, which results in soggy pastries. Follow the chilling and sealing steps carefully.

Cold butter creates pockets of steam during frying, giving the crust its flaky texture. Cold water prevents the butter from melting prematurely, ensuring the dough stays tender and layered.

Yes. Prepare the filling and dough up to 24 hours in advance, keeping each covered in the refrigerator. Uncooked, assembled empanadas can be frozen on a tray, then transferred to a zip‑top bag and fried directly from frozen.

The YouTube channel Cooking Con Claudia focuses on easy‑to‑follow home‑cooked recipes, especially Latin American comfort foods, snack‑size bites, and quick weeknight meals that require minimal equipment.

Cooking Con Claudia emphasizes step‑by‑step visual cues, uses everyday pantry ingredients, and often shares cultural anecdotes about each dish, making traditional Latin flavors accessible to beginners unlike many technique‑heavy channels.