Sunday, January 2, 2011

Green Chile Beef Empanadas

Very very delicious. We really enjoyed this meal. I give it a 5 out of 5 for sure! I couldn't find frozen pie crust so I used 2 puff pastry sheets and it still tasted really good. I will definitely make this again.

Yield: 4 empanadas

For the shredded beef:
3 Tbsp olive oil
2 lb boneless chuck roast
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1 tsp salt
1 tsp black pepper
2 cups beef broth
2 Tbsp tomato paste
3 chipotle peppers in adobo sauce,chopped
1/2 large yellow onion, diced
5 cloves garlic, minced

For the empanadas:
 shredded beef (recipe above)
2 (9-inch) refrigerated pie crusts (I used 2 puff pastry sheets)
1 (4 oz) can diced green chilies
1 cup shredded Mexican flavor cheese
choice of toppings – such as sour cream and salsa

To make the shredded beef:
Combine the spices in a small bowl.  Rub into the beef. In a dutch oven heat the olive oil.  Sear the meat on each side, using tongs to flip it.  Remove and place on a plate. Deglaze the dutch oven with the beef stock and scrape up any brown bits.  Whisk in the tomato paste and chipotle peppers.  Once sauce comes to a boil, reduce the heat and simmer for a few minutes until slightly thickened. Add the onion and garlic. Return the beef back to the dutch oven. Cover and cook on 350 degrees for 2 to 2 1/2 hours. Once the meat is fork tender, shred with two forks and mix with the sauce. 

To assemble the empanadas:
Preheat oven to 425 degree.
Unroll pie crusts onto a baking sheet. Cut each sheet into 4 peices. Top the first crust with 1/2 cup of the beef, a tablespoon of chiles, and 1/4 cup of cheese, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Pinch around the edges with a fork to seal. Slice small slits in the top of each empanada to allow steam to escape during cooking. Bake 15 minutes, until crust is golden brown. Serve with salsa and sour cream.

Source: adapted from Pennies on a Platter
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