Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)
•
April 2, 2025
In a large skillet, heat achiote oil over medium heat. Add onions (1 large), cubanelle pepper, and garlic (2 cloves). Cook until soft.
Add adobo (2 Tbsp), cumin (1 Tbsp), salt (to taste), and pepper (to taste) to the skillet, stir to combine. Add the ground beef (1 lb) and cook until browned, breaking it up with a spoon.
Stir in sofrito, tomato sauce (1 can), bay leaf (1), olives (4 Tbsp), and capers (2 Tbsp). Cover and simmer for 20 minutes.
Spoon the cooled picadillo onto the center of each disc. Fold the disc by hand into a half-moon shape and seal the edges by pressing and folding into a "trenza" (braid) for the empanadillas and seal the edges by pressing with a fork for the pastelillos.
Heat canola oil in a deep fryer or large pot to 350 °F. Fry the empanadillas until golden brown, then drain on paper towels.
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