Empanadas Recipe

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt.

Cut 10 tbs cold unsalted butter and 2 tbs cold vegetable shortening into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces.

Beat 1 egg with 1 tsp water to make an egg wash; reserve for later. Sprinkle 3 tbs ice water over the flour mixture, tossing gently with a fork until dough just comes together. Add up to 1 more tablespoon ice water only if too dry.

Gather dough into a ball, flatten into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the butter and makes flaky pastry.

On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a bowl), cut out 8–10 circles. Re-roll scraps once if needed.

Season 2 lbs chuck roast evenly with 1.5 tsp kosher salt and 1 tsp black pepper.

Heat 2 tbs vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side; remove and set aside.

Reduce heat to medium. Add the finely chopped onion to the pot and sauté until translucent and beginning to brown, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant.

Stir in 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, and the 2 bay leaves; cook 30 seconds to bloom the spices.

Add 2 tbs tomato paste and cook 1–2 minutes, stirring, to deepen flavor.

Return the seared roast to the pot. Pour in 2 cups beef broth and 1 tbsp apple cider vinegar. Add 1 tsp minced chipotle in adobo if using. Bring to a gentle simmer.

Cover, reduce heat to low, and simmer gently for 2 to 2.5 hours until the meat is fork-tender and shreds easily. Alternatively, cook in a 300°F (150°C) oven for 2–3 hours or in a slow cooker on low for 6–8 hours.

Remove the meat to a cutting board. Shred with two forks, discarding any excess fat. Strain and reserve about 1/2 cup of the cooking liquid; chop out and discard bay leaves.

Return shredded beef to the pot with the reserved 1/2 cup cooking liquid and simmer over medium-low until most liquid is absorbed and mixture is moist but not soupy, about 5–8 minutes. Taste and adjust salt and pepper as needed. Let filling cool to room temperature before assembling.

Preheat oven to 400°F (200°C) if baking. If frying, heat oil in a heavy skillet or pot to 350°F (175°C).

Place about 2–3 tablespoons of shredded beef in the center of each dough circle, leaving a 1/2-inch border. Top with a small sprinkle (about 1 tsp) of crumbled queso fresco if you like a cheesy interior (optional).

Brush the edge of each dough circle with a little beaten egg (egg wash). Fold the dough over the filling to create a half-moon and press edges to seal.

Crimp the edges with a fork or make a decorative pleat to ensure they are tightly sealed and won't open while cooking.

If baking: place empanadas on a parchment-lined baking sheet. Brush each empanada with egg wash. Bake at 400°F (200°C) for 18–22 minutes or until golden brown and crisp. If frying: carefully slide empanadas into preheated 350°F oil and fry in batches for 2–3 minutes per side until golden brown and crisp; drain on paper towels.

Keep finished empanadas warm on a sheet pan in a low oven (200°F/95°C) while cooking remaining batches.

Arrange two empanadas per plate. Serve with 1/2 cup shredded lettuce and diced tomato alongside.

Add 2 tablespoons sour cream and sprinkle 2 tablespoons crumbled queso fresco over the lettuce or on the empanadas.

Serve with 2–3 tablespoons salsa guajillo for dipping or drizzling.

Optional: garnish with a lime wedge and chopped cilantro for brightness.