Empanadas de Birria Recipe
braised beef in adobo, onion, cilantro, chihuahua cheese, red chimichurri
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Ingredients
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For the Birria Filling
For the Empanada Dough
For the Filling
For the Red Chimichurri
Method
For the Birria Filling
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. Heat a skillet over medium heat and lightly toast the chiles for 2-3 minutes until fragrant. Soak them in hot water for 15 minutes until softened, then drain.
Make the Sauce
In a blender, combine the soaked chiles, onion, garlic cloves, cumin, oregano, bay leaf, salt, and black pepper. Blend until smooth, adding a little beef broth if necessary to achieve a pourable consistency.
Cook the Beef
In a large pot, heat a little oil over medium-high heat. Sear the chuck roast on both sides until browned. Add the blended sauce and remaining beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours until the beef is tender and easily shredded.
For the Empanada Dough
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg and water. Gradually add the wet ingredients to the flour mixture, mixing until a dough forms.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest and firm up.
Assemble the Empanadas
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles of dough, about 4-5 inches in diameter.
Fill the Empanadas
Place a spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative touch.
Cook the Empanadas
Fry or Bake
Heat oil in a deep skillet for frying. Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes on each side. Alternatively, bake at 375°F (190°C) for about 20-25 minutes until golden.
For the Red Chimichurri
Prepare the Chimichurri
In a food processor, combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt to taste. Blend until finely chopped and well mixed. Adjust seasoning as needed.
