Friday, August 28, 2015

Empacausa de bison

I love empanadas. They are not the healthiest thing on earth, but the inside is not bad at all. So, I thought if I just changed the outside with something healthier and more filling, I'd get all the flavor and none of the carbs. I decided to use ground bison meat, because my friend Marlene told me that it's much leaner and more delicious. After tasting this, I have to completely agree with her. This turned out to be a "causa" like dish, but with all the flavor of an empanada. Hence, I proudly present the Empacausa.


3 tbsp of olive oil
1/2 medium onion
2 tbsp of minced garlic
2 tbsp of aji amarillo
S&P al gusto
1 lb of ground bison meat
Any amount of leftover veggies you might have (I had zucchini and bell peppers)
3 boiled eggs (chopped)
2 cups of cooked quinoa
1 cups of cooked and mashed cauliflower

Paso a paso:

1) In a large frying pan, cook the onions, the garlic and the aji in some olive oil. Add S& P and let it cook for about 5 minutes.

2) Add the bison and to the onion mix and let the meat cook thoroughly. In the meantime chop all the veggies and add them to the pan when the meat has turned brown. A more traditional empanada has carrots, peas, raisins and olives. Cover and cook for 10 minutes, stirring once in a while. 

3) While the filling is cooking, you can mix in the cooked quinoa and the mashed cauliflower with some salt and pepper. In a bowl or a pyrex use half of the mixture to make the bottom layer of the causa.

4) Turn off the heat on the meat mixture and add the (boiled and chopped) egg. 

5) Add the meat layer to the bowl. (Should be twice as thick) Then make top layer to cover the meat with the other half of the quinoa mixture. 

6) Serve with a side salad of delicious arugula. 

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