Empanadas Recipe
House short rib, green chiles, asadero cheese, arbol & verde salsa, cilantro crema
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Ingredients
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Filling
Dough
Salsa
Cilantro Crema
Method
Filling Preparation
- 1
Prepare the Short Ribs
In a slow cooker, place the short ribs and season with salt and pepper. Cook on low for 8 hours or until tender.
- 2
Shred the Meat
Once cooked, remove short ribs from the slow cooker and shred the meat using two forks. Set aside.
- 3
Mix Filling Ingredients
In a large bowl, combine the shredded short ribs, diced green chiles, and asadero cheese. Mix well and set aside.
Dough Preparation
- 4
Make the Dough
In a large mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 5
Add Egg and Water
Beat the egg and add it to the flour mixture along with water. Mix until a dough forms, then knead for about 5 minutes until smooth.
- 6
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Assembly and Cooking
- 7
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles of about 4-5 inches in diameter.
- 8
Fill the Empanadas
Place a spoonful of the filling in the center of each dough circle. Fold over the dough to create a half-moon shape and crimp the edges to seal.
- 9
Cook the Empanadas
Heat oil in a deep frying pan over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes on each side.
Sauce Preparation
- 10
Make Cilantro Crema
In a blender, combine sour cream, cilantro, and lime juice. Blend until smooth. Adjust seasoning if necessary.