Jul 14 2026
Restaurants›CHICA Miami›Quesa-birria Empanadas Recipe

Quesa-birria Empanadas Recipe

Inspired by CHICA Miami
Time2h 30m
Serves8

Guajillo Consomme

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Ingredients

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For the Quesa-Birria Filling

For the Empanada Dough

For the Guajillo Consomme

Method

For the Quesa-Birria Filling

  1. 1

    Prepare the Beef

    In a large pot, add the beef chuck roast, cover it with water, and bring it to a boil. Reduce the heat and simmer until the meat is tender, about 2 hours. Skim off any foam that rises to the top.

  2. 2

    Make the Sauce

    In a separate pan, toast the guajillo peppers over medium heat until fragrant, about 2-3 minutes. Remove from heat and soak them in warm water for 15 minutes. Drain and blend with onion, garlic, cumin, oregano, and a bit of beef broth until smooth.

  3. 3

    Combine Ingredients

    Once the beef is tender, remove it from the pot and shred it. Strain the cooking liquid and return it to the pot. Add the blended guajillo sauce to the pot along with bay leaves. Simmer for another 30 minutes. Season with salt and pepper to taste.

  4. 4

    Assemble Filling

    Add the shredded beef to the sauce and mix well. Stir in the shredded cheese until melted. Remove from heat and set aside.

For the Empanada Dough

  1. 5

    Make the Dough

    In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Beat the egg and add to the flour mixture. Gradually add cold water until the dough comes together.

  2. 6

    Chill Dough

    Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

  3. 7

    Roll Out Dough

    On a floured surface, roll out the dough to about 1/8 inch thickness. Cut into circles using a round cutter.

For the Guajillo Consomme

  1. 8

    Prepare the Consomme

    In a saucepan, combine beef broth, guajillo peppers, onion, and garlic. Simmer for 20 minutes. Blend until smooth and strain if desired. Season with salt to taste.

  2. 9

    Serve

    Serve the consomme hot with lime wedges on the side for squeezing.

Assembling and Cooking Empanadas

  1. 10

    Fill Empanadas

    Take a dough circle, place a spoonful of the Quesa-Birria filling in the center, fold the dough over, and seal the edges by crimping with a fork.

  2. 11

    Cook Empanadas

    In a large skillet, heat oil over medium heat. Fry the empanadas until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

  3. 12

    Serve

    Serve the Quesa-Birria empanadas hot with the guajillo consomme for dipping.

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