Cinnamon Scented Beef Empanadas with Black Currants

  • 1 lb ground beef
  • 3 Tbsp vegetable oil
  • 1 medium onion, finely diced
  • 1/2 cup dried currants
  • 1 tsp cinnamon
  • 1/4 cup red wine
  • 1/2 cup pureed tomato product
  • Kosher salt and fresh cracked black pepper

In a large skillet over high heat, add the oil and let it get hot.  Add the meat and brown it well on one side.  Break the ground meat appart with the back of a wooden spoon, letting the meat cook and get brown on all sides.  When it is brown, remove it from the pan and transfer it into a bowl off to the side.  In the same pan, add the onions and let them get very soft and fragrant (about 5-7 minutes).  Add the currants and cinnamon and mix well until the cinnamon gets very fragrant (about 1 minute).  Add the beef back to the pan and mix well.  Add the wine.  Let the wine reduce until it is just a thick syrup across the pan.  Add the tomato and mix well.  The mixture should be thick. If it is too thin, let it continue to simmer until most of the liquid has reduced.  Season to taste with salt and pepper and set aside.

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