Braised Short Rib Empanadas with Creamy Poblano Dipping Sauce

There’s something about an empanada that feels like pure comfort. The way the golden crust shatters with the first bite, giving way to melty cheese and a filling so rich it feels like it took all day to get there; because, well, it did. These braised short rib empanadas aren’t just a snack, they’re a full experience. Slow cooked beef, kissed with red wine and smoky poblano BBQ sauce, folded into flaky pastry with mozzarella and fried until perfectly crisp. And just when you think it can’t get better, you dunk it into a cool and creamy poblano sauce that ties everything together.

This recipe is indulgent, yes, but it’s also a little show stopping. Serve these at a gathering and watch them disappear faster than you can fry them. Or keep them all to yourself and savor one warm bite at a time.

Why You’re Going to Love This Recipe

• Slow braised flavor – The short rib is cooked low and slow with red wine, beef broth, and roasted poblano BBQ sauce until it’s fork tender and bursting with flavor.
• Cheesy layers – Mozzarella melts into the filling and binds it together while giving every bite that gooey pull we all love.
• Crisp and golden – Frying the empanadas gives you that perfect crunch with a soft, savory filling inside.
• The sauce steals the show – The creamy poblano dip adds a cool, smoky balance that makes these empanadas irresistible.
• Party perfect – These work as appetizers, snacks, or the main event. They’ll stand out on any table.

Ingredients You’ll Need

Short Rib Filling

• Short rib, boneless
• Beef broth
• Dry red wine
• Tenayo Roasted Poblano Mexican Style BBQ Sauce
• Onion, chopped
• Celery, chopped
• Bell peppers, chopped
• Tomato paste
• Oregano, dried
• Bay leaves
• Salt
• Pepper

Empanadas

• Empanada wrappers
• Mozzarella cheese, shredded
• Canola oil, for frying

Creamy Poblano Dipping Sauce

• Mexican crema
• Tenayo Roasted Poblano Mexican Style BBQ Sauce

How to Make Braised Short Rib Empanadas

Make the Creamy Poblano Dipping Sauce

In a small bowl, stir together Mexican crema and roasted poblano BBQ sauce. Cover and chill until ready to serve.

Make the Short Rib Filling

1. Season short rib chunks with salt and pepper. Sear on both sides in a hot pan with oil until browned, about 3 to 4 minutes per side. Remove and set aside.
2. In the same pan, sauté onion, celery, and bell peppers until softened. Add tomato paste and cook a few minutes to deepen the flavor.
3. Deglaze with red wine and let it reduce slightly. Add the beef back to the pot along with beef broth, roasted poblano BBQ sauce, oregano, salt, pepper, and bay leaves.
4. Cover and simmer until the short rib is fork tender, about 1 to 2 hours.
5. Shred the beef into small chunks, mixing it with some of the braising liquid for moisture and flavor. Let cool slightly before assembling.

Assemble and Fry

1. Place an empanada wrapper on a clean surface. Add a layer of mozzarella cheese, followed by a spoonful of short rib filling, then another sprinkle of cheese.
2. Fold the wrapper in half, sealing the edges tightly. Crimp with a fork for a secure seal.
3. Heat oil to 350°F. Fry the empanadas in batches until golden brown and crisp, about 4 to 5 minutes.
4. Transfer to a cooling rack and repeat with remaining wrappers and filling.

Serve hot with the creamy poblano dipping sauce on the side.

Storage and Reheating

• To store: Keep cooled empanadas in an airtight container in the fridge for up to 3 days.
• To freeze: Freeze un-fried assembled empanadas on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry straight from frozen.
• To reheat: Warm leftovers in an oven or air fryer at 350°F until crisp and heated through. Avoid the microwave if you want to keep the crunch.

Final Thoughts

These braised short rib empanadas are the kind of recipe that makes you slow down and savor each bite. From the tender beef to the molten cheese and crisp shell, they’re pure comfort wrapped in pastry. The creamy poblano sauce takes it all to another level, giving you smoky, tangy, and cooling contrast in every dip. Make them for a celebration, a game day spread, or a cozy night in—you won’t regret it.

Print Recipe

Braised Short Rib Empanadas

Golden, flaky empanadas filled with tender, slow braised short rib, melty mozzarella, and a smoky kick of roasted poblano BBQ sauce. These are the kind of bites that stop conversations mid sentence. Each crisp pocket delivers layers of richness, from the savory beef and wine infused braise to the creamy poblano dipping sauce that cools and complements every bite. Perfect for a party spread, game day snacking, or when you just want comfort food with a bold twist, these empanadas take indulgence to the next level.

Prep Time10 minutes mins

Cook Time2 hours hrs

Course: Appetizer, lunch, Main Course

Cuisine: American, Mexican

Keyword: empanadas, short ribs

Servings: 12 empanadas

Author: kingcooks

Ingredients

• 9-12 Empanada wrappers
• 2-3 cups mozzarella cheese shredded
• Canola oil for frying

Short Rib Filling

• 2-2 1/2 lbs short rib boneless
• 2 cups beef broth
• 1 cup dry red wine
• 1/2 cup Tenayo Roasted Poblano Mexican Style BBQ Sauce
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup bell peppers chopped
• 1/4 cup tomato paste
• 1 tbsp oregano dried
• 2 bay leaves
• 1 tsp salt
• 1 tsp pepper

Creamy Poblano Dipping Sauce

• 1/2 cup Mexican crema
• 1/4 cup Tenayo roasted poblano Mexican style sauce

Instructions

Creamy Poblano Dipping Sauce

• In a small bowl add all ingredients listed under “Creamy Poblano Dipping Sauce.” Mix thoroughly and set in the fridge until ready to serve.

Short Rib Filling

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions, celery and bell peppers for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Return the seared short rib to the pot with a generous amount of Tenayo’s Roasted Poblano Mexican Style BBQ Sauce and beef stock.
• Season with oregano, salt, pepper, and add a few whole bay leaves.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 1-2 hours.
• Once the short rib is tender, remove from the sauce and break it apart into small chunks. Mix the shredded short rib with about a cup of the sauce and set aside to cool slightly.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a layer of shredded mozzarella cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon a generous spoonful of the cooled, shredded short rib over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Top with more mozzarella cheese. This double layer of cheese adds flavor and helps bind the filling together.
• Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy poblano dipping sauce and enjoy!