Jul 14 2026
Restaurants›Phoenix City Grille›Short Rib Empanadas Recipe

Short Rib Empanadas Recipe

Inspired by Phoenix City Grille
Time3h
Serves8

Braised short rib, green chiles, asadero cheese, cilantro crema, arbol & verde salsas

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Ingredients

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Short Rib Filling

Dough

Cilantro Crema

Salsas

Method

Short Rib Filling

  1. 1

    Prepare the Short Ribs

    In a large pot, heat some oil over medium heat. Season the short ribs with salt and black pepper. Brown the ribs on all sides, then remove from the pot and set aside.

  2. 2

    Sauté Aromatics

    In the same pot, add diced onion and minced garlic. Sauté until the onion becomes translucent.

  3. 3

    Braise the Short Ribs

    Return the short ribs to the pot. Add beef broth and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart.

  4. 4

    Shred the Meat

    Remove the short ribs from the pot, shred the meat using two forks, and mix in the diced green chiles and asadero cheese. Stir to combine.

Dough

  1. 5

    Make the Dough

    In a large bowl, combine all-purpose flour and salt. Cut in cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  2. 6

    Add Egg and Water

    Add the egg and ice water to the flour mixture. Mix until a dough forms. If necessary, add more ice water, one tablespoon at a time, until the dough comes together.

  3. 7

    Chill the Dough

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

Cilantro Crema

  1. 8

    Prepare the Cilantro Crema

    In a small bowl, mix sour cream, chopped cilantro, and lime juice until well combined. Set aside.

Salsas

  1. 9

    Prepare the Arbol Salsa

    In a dry skillet over medium heat, toast the dried arbol chiles until fragrant. Remove from skillet and set aside.

  2. 10

    Prepare the Verde Salsa

    In the same skillet, add tomatillos and whole garlic cloves. Cook until tomatillos are soft. Blend with toasted chiles, chopped cilantro, lime juice, and salt to taste until smooth.

Assembly and Cooking

  1. 11

    Assemble the Empanadas

    Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles using a biscuit cutter or a glass. Place a spoonful of the short rib filling in the center of each circle.

  2. 12

    Seal the Empanadas

    Fold the dough over the filling and pinch the edges to seal. You can also crimp the edges with a fork for a decorative touch.

  3. 13

    Fry the Empanadas

    In a deep skillet or fryer, heat oil to 350°F (175°C). Fry the empanadas in batches until golden brown on both sides. Drain on paper towels.

  4. 14

    Serve

    Serve the empanadas hot with cilantro crema and both salsas on the side.

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