Okay, so I’ve been on this empanada kick lately. They’re just so good! But sometimes, I get tired of eating them plain. So, I started experimenting with different sides and sauces to see what would really make those delicious pockets of goodness shine. Here’s what I did:
The Experiment Begins!
First, I made a big batch of my favorite beef empanadas. I used my grandma’s recipe – super simple, but always a winner. Then, I started brainstorming what to serve with them.
I wanted something fresh, something tangy, and maybe something with a little kick. I also wanted to keep it relatively easy, because, let’s be honest, I’m not trying to spend all day in the kitchen.
My Side Dish Lineup
- A Simple Salad: I just chopped up some lettuce, tomatoes, and onions. A basic vinaigrette dressing did the trick. It was okay, nothing special, but it added some freshness.
- Cilantro-Lime Rice: This was a winner! I cooked some white rice and then stirred in chopped cilantro, lime juice, and a little salt. The zesty flavor really complemented the savory empanadas.
- Black Beans: I opened a can of black beans (don’t judge!), rinsed them, and heated them up with some cumin and garlic powder. It was hearty and added a good texture contrast.
- Guacamole: Always a good choice. I mashed up some avocados with lime juice, salt, pepper, and a little bit of onion. Creamy and delicious!
- Pico de Gallo: I chopped up tomatoes, onions, cilantro, and jalapenos. This added a nice, fresh kick. I put a bit salt and lime.
Sauce City
For sauces, I kept it pretty simple:
- Sour Cream: Classic. Can’t go wrong.
- Hot Sauce: I had a few different kinds on hand, from mild to super spicy. Gotta have options!
- Chimichurri Sauce: I made a simple chimichurri before. It was good.
The Verdict
After trying all the combinations (it was a tough job, but someone had to do it!), I found my favorites.
The cilantro-lime rice was definitely the best side. It added so much flavor without overpowering the empanadas. The black beans were a close second. The guacamole and pico de gallo were also great, providing that fresh, zesty element I was looking for.
As for sauces, a little dollop of sour cream and a dash of hot sauce was my go-to. Simple, but perfect.
So, there you have it! My empanada experiment was a success. Now, I’ve got a whole bunch of new ways to enjoy my favorite snack. I suggest you try it too. Let me know what tasty combinations you put!
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