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Sweetbreads Fried Empanadas

Recipe courtesy of Karen Delgado with Mi Cocina Rápida

Rumba Meats® Beef Sweetbreads

Sweetbread Empanadas


  • Rumba Meats® Beef Sweetbreads (1 pound, cleaned)
  • 1 tablespoon oil
  • 1 lb. fresh corn masa (prepared corn tortilla masa)
  • ¼ cup chopped onion
  • 1 large tomato, chopped
  • 1 serrano pepper, chopped
  • 4 tablespoons minced Epazote
  • Salt and pepper to taste
  • Vegetable Oil, for frying


  1. Rinse beef sweetbreads in cold water. Transfer clean sweetbreads to cutting board and chop into small bite-size pieces.
  2. Heat oil in a large skillet. Add onion and cook for 2 minutes, stirring occasionally, until translucent.
  3. Add the serrano peppers and cook for 1 minute. Stir in tomato and cook for 1 minute.
  4. Add sweetbread pieces and cook for about 10 minutes until internal temperature reaches 160ºF and sweetbreads are soft.
  5. Add epazote and season with salt and pepper. Cook for 2 minutes. Remove filling from heat and set aside.
  6. Divide the masa into 12 round balls.
  7. Using a tortilla press, flatten a ball of the masa between sheets of plastic to make a medium (5-inch) tortilla. Remove the top piece of plastic. Add filling, fold in half and press edges together with a fork creating a seal. Repeat with remaining masa balls. (You can use an empanada maker, if desired.)
  8. Heat vegetable oil in a heavy skillet or stockpot over medium heat. Working in several smaller batches, carefully lower empanadas into hot oil and fry until golden brown on both sides. Repeat with remaining empanadas.
  9. Transfer empanadas to a plate lined with paper towels to drain oil.
  10. Serve warm.