Animal-Style In-N-Out Empanadas
Animal-Style In-N-Out Empanadas
Ingredients
For the Empanada Filling
- 1 yellow onion, chopped
- 1 tablespoon vegetable oil, plus more for deep frying
- 1/2 teaspoon salt, or to taste
- 1 pound ground beef, 80/20 lean
- 1 packet sazon seasoning
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons hot peppers, finely chopped (e.g., jalapeños or serranos)
- 1/4 cup dill pickles, finely chopped
- 1/2 cup beef stock
- 8 American cheese slices
- 12 empanada discs, store-bought, 5-inch diameter
For the Animal-Style Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup dill pickles, finely chopped
- 1/2 teaspoon garlic powder
- 1 tablespoon yellow mustard
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- 1 lime, cut into wedges
- 1 tablespoon hot peppers, sliced, for garnish
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium heat. Add the chopped yellow onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 10-12 minutes.
⏱️ 12 min
- 2
Add the ground beef to the skillet with the caramelized onions. Break up the meat with a spoon and add the sazon seasoning. Cook until the beef is fully browned and no pink remains, about 8-10 minutes.
⏱️ 10 min
- 3
Drain any excess fat from the skillet. Stir in 1/4 cup of ketchup, 2 tablespoons of yellow mustard, 2 tablespoons of chopped hot peppers, and 1/4 cup of chopped dill pickles. Mix well to combine.
⏱️ 3 min
- 4
Pour in 1/2 cup of beef stock. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has been absorbed and the filling is thick and well combined, about 5-7 minutes. Remove from heat and let the filling cool slightly for at least 15 minutes. This cooling step is crucial to prevent the empanada dough from becoming soggy.
⏱️ 22 min
- 5
While the filling cools, prepare the Animal-Style Sauce. In a medium bowl, combine mayonnaise, 1/4 cup of ketchup, 1/4 cup of chopped dill pickles, garlic powder, 1 tablespoon of yellow mustard, and freshly ground black pepper. Mix thoroughly until all ingredients are well combined. Set aside.
⏱️ 5 min
- 6
Cut each American cheese slice into quarters. Lay out the empanada discs on a clean work surface. Place two quarters of American cheese (half a slice) on one half of each empanada disc, leaving a small border around the edge.
⏱️ 5 min
- 7
Spoon about 1 1/2 to 2 tablespoons of the cooled meat filling over the cheese on each empanada disc. Be careful not to overfill.
⏱️ 5 min
- 8
Lightly moisten the edges of the empanada disc with a little water. Fold the empanada disc over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp with a fork or by hand to ensure a tight seal.
⏱️ 10 min
- 9
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 10
Fry the empanadas for 3-5 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider strainer to remove the fried empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min
- 11
Serve the hot empanadas immediately with the prepared Animal-Style Sauce for dipping. Garnish with lime wedges and additional sliced hot peppers, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Animal-Style In-N-Out Empanadas
For the Empanada Filling
- 1 yellow onion, chopped
- 1 tablespoon vegetable oil, plus more for deep frying
- 1/2 teaspoon salt, or to taste
- 1 pound ground beef, 80/20 lean
- 1 packet sazon seasoning
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons hot peppers, finely chopped (e.g., jalapeños or serranos)
- 1/4 cup dill pickles, finely chopped
- 1/2 cup beef stock
- 8 American cheese slices
- 12 empanada discs, store-bought, 5-inch diameter
For the Animal-Style Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup dill pickles, finely chopped
- 1/2 teaspoon garlic powder
- 1 tablespoon yellow mustard
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- 1 lime, cut into wedges
- 1 tablespoon hot peppers, sliced, for garnish
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium heat. Add the chopped yellow onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 10-12 minutes.
⏱️ 12 min - 2
Add the ground beef to the skillet with the caramelized onions. Break up the meat with a spoon and add the sazon seasoning. Cook until the beef is fully browned and no pink remains, about 8-10 minutes.
⏱️ 10 min - 3
Drain any excess fat from the skillet. Stir in 1/4 cup of ketchup, 2 tablespoons of yellow mustard, 2 tablespoons of chopped hot peppers, and 1/4 cup of chopped dill pickles. Mix well to combine.
⏱️ 3 min - 4
Pour in 1/2 cup of beef stock. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has been absorbed and the filling is thick and well combined, about 5-7 minutes. Remove from heat and let the filling cool slightly for at least 15 minutes. This cooling step is crucial to prevent the empanada dough from becoming soggy.
⏱️ 22 min - 5
While the filling cools, prepare the Animal-Style Sauce. In a medium bowl, combine mayonnaise, 1/4 cup of ketchup, 1/4 cup of chopped dill pickles, garlic powder, 1 tablespoon of yellow mustard, and freshly ground black pepper. Mix thoroughly until all ingredients are well combined. Set aside.
⏱️ 5 min - 6
Cut each American cheese slice into quarters. Lay out the empanada discs on a clean work surface. Place two quarters of American cheese (half a slice) on one half of each empanada disc, leaving a small border around the edge.
⏱️ 5 min - 7
Spoon about 1 1/2 to 2 tablespoons of the cooled meat filling over the cheese on each empanada disc. Be careful not to overfill.
⏱️ 5 min - 8
Lightly moisten the edges of the empanada disc with a little water. Fold the empanada disc over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp with a fork or by hand to ensure a tight seal.
⏱️ 10 min - 9
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 10
Fry the empanadas for 3-5 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider strainer to remove the fried empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min - 11
Serve the hot empanadas immediately with the prepared Animal-Style Sauce for dipping. Garnish with lime wedges and additional sliced hot peppers, if desired.
⏱️ 2 min