Belizean Mojo Empanadas

Belizean Mojo Empanadas are a delightful snack that embodies the vibrant and rich culinary heritage of Belize. These savory pastries are a popular street food known for their flavorful filling and crispy outer crust. The empanadas are typically filled with a spiced meat mixture, but the mojo sauce—a unique blend of citrus and garlic flavors—gives them their distinctive taste. This dish is a perfect example of the diverse cultural influences in Belizean cuisine, combining elements from Mayan, Spanish, and Caribbean traditions.

History of Belizean Mojo Empanadas

The empanada has its origins in Spain and Portugal and was brought to Latin America during the time of colonization. Through the centuries, this simple pastry evolved into various regional specialties, with each country imparting its own flavors and traditions. In Belize, empanadas are infused with local spices, and the addition of mojo sauce reflects the country’s unique blend of cultures and ingredients. Mojo, a sauce with roots in Canary Islands and later adopted widely in Latin American and Caribbean cuisines, adds an unmistakable zest that complements the hearty filling of the empanadas.

Ingredients

Empanada Dough

• 2 cups of all-purpose flour
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, chilled and diced
• 1/4 cup of cold water

Filling

• 1 pound of ground beef
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 tomato, chopped
• 2 tablespoons of tomato paste
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of black pepper
• Salt to taste
• 1/4 cup of fresh cilantro, chopped

Mojo Sauce

• 1/4 cup of olive oil
• 1/4 cup of orange juice
• 1/4 cup of lime juice
• 3 cloves of garlic, minced
• 1 teaspoon of oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Preparation

Preparing the Empanada Dough

1. In a large bowl, combine the flour and salt.
2. Add the butter and use your fingers or a pastry blender to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until the dough comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling

1. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
2. Add the onion, garlic, and bell pepper, and sauté until the vegetables are tender.
3. Stir in the tomato, tomato paste, cumin, paprika, black pepper, and salt. Cook for an additional 5 minutes, stirring frequently.
4. Remove from heat and stir in the cilantro. Allow the mixture to cool.

Preparing the Mojo Sauce

1. In a bowl, whisk together the olive oil, orange juice, lime juice, garlic, oregano, salt, and black pepper until well combined.
2. Set aside to allow the flavors to meld.

Cooking Process

Assembling the Empanadas

1. Preheat your oven to 400°F (200°C).
2. Roll out the dough on a lightly floured surface to about 1/8 inch thick.
3. Cut circles from the dough using a round cutter, about 4 inches in diameter.
4. Place a spoonful of the beef filling into the center of each circle.
5. Fold the dough over the filling to form a semi-circle, and press the edges with a fork to seal.
6. Place the empanadas on a baking sheet lined with parchment paper.

Baking the Empanadas

1. Bake in the preheated oven for 20-25 minutes, or until golden brown. You may want to use a cooking timer for accuracy.
2. Remove from the oven and allow to cool slightly.

How to Enjoy Belizean Mojo Empanadas

Serve warm empanadas with the vibrant mojo sauce drizzled over the top or on the side for dipping. These savory snacks pair wonderfully with a fresh salad or can be enjoyed as a hearty snack on their own. For a complete Belizean meal experience, enjoy them alongside a chilled glass of limeade or a fruity tropical punch, enhancing the citrusy notes of the mojo sauce. Perfect for gatherings or as a solo indulgence, these empanadas showcase the culinary diversity and flavors that Belize has to offer.