Beef Birria Empanada Recipe

Prepare chiles and aromatics

Toast the dried chiles in a dry skillet over medium heat for 20–40 seconds per side until fragrant but not burnt. Remove stems and seeds (if not already removed). Tear chiles into pieces and place them in a bowl. In the same skillet, char the halved tomatoes and quartered onion (cut side down) until nicely blackened, about 4–6 minutes per side. Lightly char the garlic cloves in their skins for 2–3 minutes.

Rehydrate chiles and make sauce

Cover the torn chiles with boiling water and let sit 15 minutes until softened. Drain (reserve 100 ml soaking liquid). In a blender, combine softened chiles, charred tomatoes, charred onion, peeled garlic, cumin, oregano, black pepper, apple cider vinegar and 2 tsp sea salt. Add 100 ml chile soaking liquid and blend to a smooth, thick purée. Taste and adjust salt.

Brown the meat

Heat 2 tablespoons vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Pat beef shin and short rib pieces dry, season lightly with salt. In batches, brown the meat on all sides until a deep caramelized color develops, about 4–6 minutes per batch. Transfer browned pieces to a plate.

Braise the beef

Reduce heat to medium. Add the chile purée to the pot and cook, stirring, for 2–3 minutes to remove raw edge. Return all browned beef to the pot, add bay leaves and pour in beef stock to just cover the meat (about 900 ml). Bring to a gentle simmer, then cover and transfer to a preheated oven at 150°C (300°F) or reduce heat on the stove to a very low simmer. Braise until meat is fall-apart tender, 3–3.5 hours. Check once midway and turn meat. If liquid reduces too much, add up to 150 ml extra stock or water.

Shred and reserve

When tender, remove meat pieces from pot and let cool slightly. Strain braising liquid through a fine sieve into a bowl—reserve both solids and consommé separately. Discard bay leaves. Shred meat using forks, discarding large bits of fat and gristle. Mix a few ladlefuls of the strained sauce into shredded beef to keep it moist; reserve the rest as consommé for dipping.

Taste 600 ml of the reserved braising liquid. Skim any excess fat. Bring to a simmer in a small saucepan, add lime juice and 1 tsp salt, adjust seasoning to bright, savory balance. Keep hot for serving alongside empanadas.

Thinly slice the red onion and place in a heatproof jar. Warm the white vinegar with caster sugar and 1 tsp salt until sugar dissolves. Pour hot pickling liquid over onions, press down, and let cool to room temperature. Refrigerate for at least 30 minutes (can be made a day ahead).

Whisk flour and 1 tsp salt in a large bowl. Add cold cubed butter and lard/shortening. Using fingertips or a pastry cutter, work fats into flour until mixture resembles coarse crumbs with pea-sized bits. Sprinkle ice water a few tablespoons at a time, tossing gently, until a shaggy dough forms. Do not overwork; press into a disc, wrap in cling film, and chill for 30–45 minutes until firm.

Warm shredded braised beef in a skillet with 2–3 tablespoons of reserved sauce to moisten; remove from heat and let cool slightly. Grate Westcombe cheddar and fold into warm (not hot) shredded beef — this helps cheese melt slightly and bind filling. Taste and adjust seasoning (add a pinch of salt if needed).

Lightly flour a work surface. Roll chilled dough to about 3–4 mm thick. Using a 12–14 cm round cutter (or plate) cut circles. Brush edges with a little beaten egg wash. Place ~70–90 g of beef-cheddar filling in the center of each dough round (a generous tablespoon to two). Top with a few slices of quick-pickled red onion and a small spoonful of spring onion mayo (reserve more for serving). Fold dough over to form a half-moon, pressing edges to seal, then crimp with a fork. Chill assembled empanadas on a tray for 15 minutes to firm up.

Finely slice spring onions. In a bowl, mix mayonnaise, sliced spring onions, lime zest, lime juice and 1 tsp salt. Taste and adjust seasoning. Chill until assembly. Reserve a small amount for filling and the rest for serving.

Heat neutral oil in a deep pot to 180°C (350°F). Alternatively, shallow-fry in 1–1.5 cm oil in a skillet over medium-high heat. Dust chilled empanadas lightly with flour, brush with egg wash. Fry in batches (do not overcrowd) until golden brown and crisp, about 2.5–4 minutes per side for shallow-fry or 3–5 minutes if deep-frying, turning once. Use a slotted spoon or tongs to transfer to a wire rack lined with paper towels to drain. Keep warm in a low oven (100–110°C) if needed.

Serve empanadas with hot consommé in small bowls for dipping, extra spring onion mayo, and quick-pickled red onions on the side. Garnish consommé with a few slivers of shredded beef if desired.