Note: Adobo seasoning is available in the international or Latin sections of many supermarkets, as well as in Latin markets. This recipe was adapted from one provided by Sergio Coll.
1 lb. lean ground beef
1 yellow onion, chopped
1 clove garlic, peeled and mashed
1 tsp. cumin
2 tbsp. adobo seasoning (see Note)
4 c. unbleached flour
1 c. (or more) chicken broth
1/2c. vegetable shortening
4 hard-cooked eggs, sliced
20 pitted black olives (save some of the juice for dough-making process)
Grease or line several cookie sheets with parchment. Set aside. Preheat oven to 350 degrees.
Mix ground beef, onion, garlic, cumin and adobo seasoning and cook in a large pot over medium heat until cooked medium-rare to medium. (It will finish cooking inside the empanada.) Cool.
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