1. In a large bowl add ground beef, sofrito, sazon goya, chicken bouillon cube, and oregano. Mix to combine. 2. Heat a large skillet over medium heat. Add seasoned ground beef and cook until brown, stirring occasionaly and breaking meat up with a wooden spoon or a potato masher. Drain ground beef into collander to remove the grease. 3. Return the ground beef to the skillet over medium heat. Add tomato paste, olives, roasted red peppers and mix well. Cook for 10 minutes stirring occasionally. At this point taste the beef mixture. You may want to add more seasoning if needed. Add cilantro and stir. Remove from heat and transfer to bowl to cool. 4. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. If you don't have a rolling pin you can use your hands instead. Spoon about 2 tablespoons meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork. 5. Fill a deep saucepan with canola oil to a depth of about 2½”. Heat oil over medium-high heat until hot but not smoking. Cook meat pies in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain. ---------------------------------------------------------------------------
Nutrition
Ingredients
