braised beef in adobo, onion, cilantro, chihuahua cheese, red chimichurri

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.

Prepare the Chiles

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.

Make the Sauce

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.

Cook the Beef

Once cooked, remove the beef from the pot and shred with two forks. Return the shredded beef to the pot and stir to combine with the sauce. Let it simmer for an additional 15 minutes.

Shred the Beef

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.

Make the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest and firm up.

Chill the Dough

Finely chop the fresh cilantro and small onion. In a bowl, combine the shredded birria beef, chopped cilantro, and onion. Add the Chihuahua cheese and mix well.

Prepare the Filling

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.

Roll Out the Dough

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.

Fill the Empanadas

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.

Fry or Bake

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.

empanadas de birria

Recipe information

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