2 tbsp coconut oil
2 medium onions, finely diced
2 pounds organic ground beef
2 jalapeno chilis, minced
1/2 tsp chili powder
2 cans (14.5 ounces each) diced tomatoes
1 tsp unsweetened organic & natural cacao powder
Course salt and ground pepper
1 tsp cacao fruit sugar (can substitute with coconut sugar or organic brown sugar)
1 cup fresh cilantro, chopped
1/4 cups cacao nibs
3 cups all purpose flour
1 cup cacao shell flour bread mix (can substitute with ½ cup gluten free flour and ½ cup unsweetened organic & natural cacao powder)
2 tsp baking powder
2 tsp salt
1 stick organic butter, cold and cut into small pieces
1 cup cold water
1/2 cup cacao nibs
egg wash: 1 large egg with 1 tbsp water
1. Filling: in a medium skillet over medium-high heat, heat oil and add onion. sauté for 5 minutes, stirring occasionally until soft and translucent.
2. Add the organic ground beef and cook until no longer pink, breaking it up into small pieces. About 5-7 minutes.
3. Add jalapenos and cook for about 5 minutes until soft.
4. Stir in the chili powder and tomatoes, organic cacao powder and cook for about 15 minutes until thickened.
6. Season with salt and pepper to taste, add sugar crystals, mix in the fresh cilantro, cacao nibs and let it cool.
7. Dough: In a bowl, combine flours, baking powder, cacao nibs and salt. Using your fingers, cut the butter until the mixture is crumbly.
8. Add just enough water so the dough comes together and looks smooth. Divide the dough into 4 or 8 depending on what size you prefer. Place the pieces on a plate, cover with plastic wrap and let it rest for about 20 minutes.
10. To create the empanada: Cut two large pieces of parchment paper. Take one piece of dough and roll it into a circle, about 8-inch round between the parchment paper.
11. Place a spoonful of filling on one half of the dough.
12. To seal the dough, brush some egg wash on one side and gently pull it over. Slightly press down around the filling, try to get as much air out as you can.
14. To finish the shaping, fold the edges toward the center, roll the dough as you go.
15. Place the empanadas on a sheet tray lined with parchment.
16. Brush each with egg wash to create a nice golden color and place in a preheated 400 degrees F oven for about 30-40 minutes. Rotate halfway for even baking.
*Note: you can freeze the empanadas before baking and bake fresh when you crave it!