Name: Cilantro & Ajo South Sides Shredded Beef Empanadas Recipe
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 3 cups all-purpose flour; 0.25 cups fine cornmeal (optional, for texture); 1 tsp salt; 0.75 cups unsalted butter, cold, cut into cubes; 0.25 cups vegetable shortening, cold (optional: replace with butter); 0.75 cups ice water; 1 item egg (for egg wash); 1 tbs milk (for egg wash); 2 lbs beef chuck roast (or brisket), trimmed; 2 tbs olive oil; 1 item yellow onion, medium, finely chopped; 1 item green bell pepper, seeded and finely chopped; 4 cloves garlic cloves, minced; 2 tbs tomato paste; 14 oz diced tomatoes (canned), undrained; 1 cups beef broth; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 item bay leaf; 1 tsp chipotle in adobo, minced (optional, for heat/smoke); 0.5 cups red wine (optional, for braising); 1.5 tsp salt; 0.75 tsp black pepper; 2 tbs fresh cilantro, chopped (optional); 1 tbs lime juice; 0.25 cups all-purpose flour (for dusting); 2 tbs vegetable oil (for brushing or frying, optional); 0.5 cups pickle slices or chimichurri (for serving)

Method

Dough

1
Mix dry ingredients
In a large bowl whisk together 3 cups flour, 1/4 cup fine cornmeal (if using) and 1 tsp salt until evenly combined.
2
Cut in fats
Add the cold cubed butter and 1/4 cup cold shortening to the flour. Use a pastry cutter or your fingertips to cut the fats into the flour until mixture resembles coarse cornmeal with some pea-sized pieces of butter remaining.
3
Add ice water & form dough
Drizzle 3/4 cup ice water over the flour mixture a few tablespoons at a time, gently mixing with a fork until the dough just comes together. You may not need all the water. Gather dough into a ball, divide in half, flatten each into a disk about 1" thick, wrap in plastic and chill in refrigerator for at least 1 hour (up to 24 hours).
4
Prepare egg wash
When ready to bake, beat 1 egg with 1 tablespoon milk and set aside for brushing empanadas.

Shredded Beef Filling

5
Sear the beef
Pat the 2 lb chuck roast dry and season lightly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven or large skillet over medium-high heat. Sear the roast on all sides until well-browned, about 3-4 minutes per side. Remove and set aside.
6
Sauté aromatics
Reduce heat to medium. Add the chopped onion and green pepper to the pot and sauté until softened and translucent, about 6 minutes. Add the minced garlic and cook 1 minute more until fragrant.
7
Build the braise
Stir in 2 tbsp tomato paste and cook 1-2 minutes. Add 1/2 cup red wine (if using) and scrape any browned bits from the pan. Add the 14 oz diced tomatoes with juices, 1 cup beef broth, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 bay leaf, 1 tsp chipotle in adobo (if using), remaining 1/2 tsp salt and 1/4 tsp black pepper. Return the seared beef to the pot, nestling it into the liquid.
8
Braise until tender
Bring to a simmer, then cover and transfer to a 325°F (160°C) oven, or continue simmering gently on the stovetop. Cook until the beef is fork-tender and shreds easily, about 2 to 2.5 hours (time will vary by cut/thickness). Alternatively use a pressure cooker: cook on high pressure 60-70 minutes and natural release.
9
Shred and concentrate
Remove the beef to a cutting board and shred with two forks, discarding large pieces of fat and the bay leaf. Strain and reserve the braising liquid. Skim excess fat from the top and simmer the liquid in the pot until reduced by about half to concentrate flavor (5-10 minutes). Return shredded beef to the reduced sauce and stir to combine. Taste and adjust seasoning with up to 1/2 tsp additional salt, 1/4 tsp pepper, 1 tbsp lime juice and fold in 2 tbsp chopped cilantro if using. Let filling cool to room temperature (helps with assembly).

Assembly & Baking

10
Preheat and prepare workspace
Preheat oven to 400°F (200°C). Line two baking sheets with parchment or lightly grease. Lightly flour a work surface with 1/4 cup flour.
11
Roll and cut dough
Working with one chilled dough disk at a time, roll dough to about 1/8" thickness. Use a 4.5–5 inch round cutter (or small bowl) to cut circles; reroll scraps as needed. You should get about 16–18 rounds from this dough.
12
Fill empanadas
Place about 2 tablespoons of shredded beef filling (cooled) in the center of each round, leaving a 1/2" border. Brush edge with a little of the egg wash. Fold dough over to form a half-moon and press edges to seal.
13
Crimp and brush
Crimp edges with a fork or fold and pleat them for a traditional look. Place empanadas on prepared baking sheets, spacing about 1" apart. Brush tops with egg wash. Using a sharp knife, cut one small vent in the top of each empanada to allow steam to escape.
14
Bake
Bake in the preheated 400°F (200°C) oven until golden brown, about 18–22 minutes, rotating sheets once for even color. If you prefer fried empanadas, heat oil to 350°F (175°C) and fry a few at a time until golden, 2–3 minutes per side; drain on paper towels.
15
Serve
Let empanadas cool 5 minutes, then serve warm with pickles or chimichurri and extra lime wedges.

Shredded Beef Empanadas Recipe

Ingredients

Dough

Shredded Beef Filling

Assembly & Serving

Method

Dough

Mix dry ingredients

Cut in fats

Add ice water & form dough

Prepare egg wash

Shredded Beef Filling

Sear the beef

Sauté aromatics

Build the braise

Braise until tender

Shred and concentrate

Assembly & Baking

Preheat and prepare workspace

Roll and cut dough

Fill empanadas

Crimp and brush

Bake

Serve

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