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.
Servings: 12 empanadas
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!