Short Rib Empanadas with Guajillo Salsa
This recipe for short rib empanadas with guajillo salsa is one I came across in search of some food truck style recipes. I love empanadas and have been cranking them out since I was about 10 years old with my mom. You’ve probably heard me mention that every culture seems to have some version of an empanada because seriously who doesn’t love fried dough filled with an inexhaustible list of delicious food. You’ll love how different these taste from the traditional Cuban empanadas!
Short Rib Empanadas with Guajillo Salsa
Filling
2 lb boneless beef ribs
1.5 tbsp guajillo salt (see recipe below)
1/4 c sunflower oil
5 c chicken stock
1/2 onion
4 cloves garlic
2 dried guajillo chiles
2 guajillo salsa (see recipe below)
3/4 lb shredded Chihuahua cheese
Prepare
1. Begin by seasoning short rib with guajillo salt on all sides and set aside.
2. In a heavy bottomed pan heat the sunflower oil, when hot add bee, searing on all sides. Once browned, remove from pan and set aside
3. Transfer onions to pan and stir until browned then add garlic and cook until onions are caramelized. Next add guajillo chiles and cook until fragrant.
4. Remove pan from heat and add beef and chicken stock back to pan with the onion and chiles.
5. Cover pan and transfer to 325 degree oven and cook for three hours until tender.
6. Once beef has cooled remove liquid from beef by 1/3, onec cool add back to meat.
7. Add remaining guajillo salt to taste, 2T guajillo salsa and cheese, mixing well.
8. Use filling ith you preferred empanada dough recipe and serve with Guajillo salsa on the side.
Guajillo Salt
Ingredients
10 dried Guajillo chiles
1.5 tbsp Mexican Oregano
1/2 tsp Garlic Powder
1/2 t onion powder
1/2 tsp ground cumin
3 tbsp kosher salt
Prepare
1. Toaste the chilies in pan until fragrant and slightly darkened.
2. Remove the stems and seeds from toasted chilies. Allow to cool, and blend into a powder. Then add salt and other spices and blend together.
Guajillo Salsa
Ingredients
2.5 dried Guajillo chiles
2 dried arbol chiles
1.25 clove garlic
1/4 tomatillos
1/4 c water
Prepare
1. Toast chilies in got pan until fragrant. Once fragrant, remove chilies and add chopped garlic to hot pan cooking until golden. Add tomatillos and water and bring to a boil.
2. Once mixure is boiling add chilies. Cook until chilies become rehydrated.
3. Puree mixture until smooth and pass through a fine sieve.
- Filling
- 2 lb boneless beef ribs
- 1.5 tbsp guajillo salt (see recipe below)
- 1/4 c sunflower oil
- 5 c chicken stock
- 1/2 onion
- 4 cloves garlic
- 2 dried guajillo chiles
- 2 guajillo salsa (see recipe below)
- 3/4 lb shredded Chihuahua cheese
- Guajillo Salt
- 10 dried Guajillo chiles
- 1.5 tbsp Mexican Oregano
- 1/2 tsp Garlic Powder
- 1/2 t onion powder
- 1/2 tsp ground cumin
- 3 tbsp kosher salt
- Guajillo Salsa
- 2.5 dried Guajillo chiles
- 2 dried arbol chiles
- 1.25 clove garlic
- 1/4 tomatillos
- 1/4 c water
- Filling
- 1. Begin by seasoning short rib with guajillo salt on all sides and set aside.
- 2. In a heavy bottomed pan heat the sunflower oil, when hot add bee, searing on all sides. Once browned, remove from pan and set aside
- 3. Transfer onions to pan and stir until browned then add garlic and cook until onions are caramelized. Next add guajillo chiles and cook until fragrant.
- 4. Remove pan from heat and add beef and chicken stock back to pan with the onion and chiles.
- 5. Cover pan and transfer to 325 degree oven and cook for three hours until tender.
- 6. Once beef has cooled remove liquid from beef by 1/3, onec cool add back to meat.
- 7. Add remaining guajillo salt to taste, 2T guajillo salsa and cheese, mixing well.
- 8. Use filling ith you preferred empanada dough recipe and serve with Guajillo salsa on the side.
- Guajillo Salt
- 1. Toaste the chilies in pan until fragrant and slightly darkened.
- 2. Remove the stems and seeds from toasted chilies. Allow to cool, and blend into a powder. Then add salt and other spices and blend together.
- Guajillo Salsa
- 1. Toast chilies in got pan until fragrant. Once fragrant, remove chilies and add chopped garlic to hot pan cooking until golden. Add tomatillos and water and bring to a boil.
- 2. Once mixure is boiling add chilies. Cook until chilies become rehydrated.
- 3. Puree mixture until smooth and pass through a fine sieve.
