Kibis Yucatecos
Crispy fried beef empanadas from Yucatán, filled with seasoned ground beef and served with tangy tomato sauce. A beloved street food that's surprisingly easy to make at home.
- Total time
- 45 min
- Servings
- 12
- Calories
- 312
- Protein
- 10g
Ingredients
- 2 cups All-purpose flour
- ½ teaspoon Baking powder
- ¼ cup Olive oil
- ½ cup Warm water
- 1 pound Ground beef
- 1 small Yellow onion
- 1 teaspoon Cumin
- ½ teaspoon Oregano
- 1 tablespoon Achiote paste (or tomato paste)
- 3 cups Vegetable oil for frying
- 1 cup Tomato sauce (store-bought or fresh)
- 1 whole Fresh lime
Instructions
- 1
Cut the onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into thin half-rings, about 1/8 inch wide; set aside.
- 2
Heat 1 tablespoon olive oil in a medium skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 3
Add the ground beef to the hot oil and break it into pea-sized pieces with a wooden spoon, stirring frequently until no pink remains, about 8 minutes.
- 4
Add the sliced onion, cumin, oregano, and achiote paste; stir constantly until the mixture smells fragrant and the onion softens, about 3 minutes.
- 5
Transfer the filling to a plate and let it cool to room temperature, about 10 minutes, so the dough doesn't tear when you fill it.
- 6
Pour 2 cups flour and 0.5 teaspoon baking powder into a large mixing bowl and stir with a fork to combine evenly.
- 7
Make a small well in the center of the flour, then pour 0.25 cup olive oil and 0.5 cup warm water into the well.
- 8
Using your hands, mix the flour into the wet ingredients by pushing from the edges toward the center in circular motions until a shaggy dough forms, about 2 minutes.
- 9
Knead the dough in the bowl by folding it in half toward you, pressing down with the heel of your hand, rotating it a quarter turn, and repeating for about 5 minutes until smooth and slightly sticky.
- 10
Cover the dough with a damp kitchen towel and let it rest at room temperature for 10 minutes, so it becomes easier to stretch.
- 11
Pinch off a grape-sized piece of dough—about the size of a walnut—and roll it between your palms into a smooth ball.
- 12
Place the dough ball between two sheets of plastic wrap or parchment paper and press it flat with the bottom of a drinking glass until it's a thin circle, about 4 inches across and thin enough to see light through it.
- 13
Lift the top plastic sheet, place 1 teaspoon of cooled beef filling slightly off-center on the dough circle, then fold the dough in half over the filling to form a half-moon.
- 14
Press the curved edge firmly between your thumb and forefinger to seal the edges, working your way around the half-moon until they stick together tightly.
- 15
Place the sealed kibi on a plate and repeat steps 11 through 14 with the remaining dough and filling, until you have 12 kibis total.
- 16
Pour 3 cups vegetable oil into a deep medium saucepan and heat over medium-high heat until a wooden spoon handle dipped in the oil bubbles steadily around it, about 5 minutes—this means the oil is 350°F.
- 17
Carefully slide 3 to 4 kibis into the hot oil and fry without moving them for 2 minutes until the bottom turns golden brown, like the color of honey.
- 18
Flip each kibi gently with a slotted spoon and fry the second side for another 2 minutes until it matches the golden-brown color of the first side.
- 19
Remove the cooked kibis with a slotted spoon and lay them on a clean paper towel to drain excess oil, about 2 minutes.
- 20
Repeat steps 17 through 19 with the remaining kibis, working in batches of 3 to 4 so the oil stays hot.
- 21
Pour the tomato sauce into a small serving bowl and squeeze the lime juice into it; stir to combine.
- 22
Arrange the warm kibis on a serving plate and place the tomato sauce on the side for dipping.
Tools you’ll need
- Large mixing bowl
- Medium skillet
- Wooden spoon
- Dinner plate
- Fork
- Kitchen towel
- Plastic wrap or parchment paper
- Drinking glass (for pressing)
- Deep medium saucepan
- Slotted spoon
- Paper towels
- Small serving bowl
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