We made empanadas using the normal dough recipe (internal link so not included). The filling was similar to the past but I did some things differently. It was 1/2 an onion, some zucchini, a jalapeño pepper, a hot banana pepper, and beans. Then, on top of that, I added some salt, pepper, habanero Tabasco, a bit of peanut oil (very little), and a tad of white vinegar for some bite. Also, with the addition of some salt in the dough (updated that page), everything was very, very tasty.

The patatas bravas were also similar to previous attempts. I based the sauce on the recipe used previously which I am also copying below. I pureed the tomates mostly (leaving a few chunks) before adding it. I forgot the bouillon but it wasn’t missed. It probably could/should have simmered a bit more. While I followed their sauce, I did the potatoes the easy way. I just roasted them untouched at 400 for about 45+ minutes. Actually, I added some paprika to them as well for the roast (in addition to the normal salt+pepper). Also, despite making the amount of sauce for 4 lbs, we used fewer  potatoes. I didn’t weigh it but it was a reasonable amount for two people. (maybe a bit too much)

Patatas Bravas Sauce (From TasteBook)

• 2 tsp olive oil
• 1 clove garlic, peeled and minced
• 1 small onion, peeled and minced
• 1 tbsp Spanish paprika (Smoked paprika is good here, but I use about ½ tsp worth and use regular paprika for the balance–otherwise the smokiness can get overpowering).
• Cayenne pepper to taste
• 8 oz of no-salt crushed tomatoes or tomato sauce
• 1 tbsp red wine vinegar or sherry vinegar
• 1 chicken bullion cube–I’m usually a stock person rather than a bullion person, but for some reason this really needs the bullion. Go figure. If you want it vegetarian, use veggie stock base, or just salt.

Put the oil in a saucepan on medium heat. Add the onion and cook until translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds more.

Add the paprika and cayenne, stirring to coat with the oil. Cook about 20 seconds or so, then add the remaining ingredients.

Turn the heat to low and simmer 20 minutes, stirring occasionally to prevent scorching. You want to reduce this to a thick sauce, about halfway between spaghetti sauce and tomato paste. Taste for seasoning and add vinegar or salt as needed.