Ropa Vieja (Cuban Meat Stew)

Ingredients

Tap an ingredient to see possible substitutions.

• 1 tablespoon Goya Extra Virgin Olive Oil
  Click to see substitutions
• ½ pound ground beef
  Click to see substitutions
• ½ medium yellow onion, finely chopped
  Click to see substitutions
• ¼ cup Goya Tomato Sauce
  Click to see substitutions
• 6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  Click to see substitutions
• 2 tablespoons Goya Sofrito
  Click to see substitutions
• 1 packet Sazon Goya with Coriander and Annatto
  Click to see substitutions
• 1 teaspoon Goya Minced Garlic
  Click to see substitutions
• ½ teaspoon Goya Dried Oregano
  Click to see substitutions
• Goya Ground Black Pepper, to taste
  Click to see substitutions
• 1 (14 ounce) package yellow or white Goya Discos empanada discs, thawed
  Click to see substitutions
• 1 quart Goya Corn Oil, for frying
  Click to see substitutions

Instructions

1. 1
   Gather the ingredients.
2. 2
   Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.
3. 3
   Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.
4. 4
   Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).
5. 5
   Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.
6. 6
   Transfer to paper towels to drain. Enjoy!