¼ cup olive oil - 2 garlic cloves - 1 medium onion - 1 small green bell pepper - 1 pound ground sirloin or ground round - ½ cup vino seco - 1 cup tomato sauce - 2 tablespoons tomato paste - ½ teaspoon ground cumin - ½ teaspoon ground oregano - 1 teaspoon salt - ½ teaspoon pepper - ¼ cup raisins - ¼ cup pimento-stuffed olives - 2 tablespoons capers - 20 discos para empanadas (frozen turnover pastry disks) - 1 cup mayonnaise - ¼ cup cilantro - 1 tablespoon garlic - ½ teaspoon white pepper - 3 tablespoons fresh lemon juice - 1 teaspoon Worcestershire sauce
To make the picadillo, heat half the olive oil in a large IMUSA frying pan over medium-high heat.
Add the garlic, onion, and bell pepper, and sauté until tender, 5 to 7 minutes.
Raise the heat to medium-high and add the ground beef (the meat should make a searing sound when it hits the pan—use a small amount of meat to test the heat; if it doesn’t, increase the heat to high for a few minutes before adding the meat). Stir frequently to break up any large chunks of meat, and cook, stirring frequently, for 3 to 5 minutes, until the beef is thoroughly cooked (no longer red).
Drain any excess liquid from the pan. Add the vino seco, tomato sauce, tomato paste, cumin, oregano, salt, pepper, and the remaining olive oil. Reduce the heat to low and simmer, uncovered, for about 20 minutes.
Add the raisins, olives, and capers, and stir to combine. Set aside and allow to cool.
Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.