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. In my opinion, its the best kind of food indeed! Without a doubt, you’ll truly love how different these taste compared to Cuban empanadas! In the same way, there are many fillings that can be used with empanadas to try what you like.
Short Rib Empanadas with Guajillo Salsa
Ingredients
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. First, begin by seasoning short rib with guajillo salt on all sides and set aside.
2. Then, in a heavy bottomed pan heat the sunflower oil, when hot add beef, searing on all sides. Once browned, remove from pan and set aside.
3. Next, transfer onions to pan and stir until browned, along with garlic and cook until onions are caramelized. Next add guajillo chiles and cook until fragrant.
4.At this time, remove pan from heat and add beef along with the chicken stock back to pan with the onion and chiles.
5. After, over pan and transfer to 325 degree oven and cook for three hours, subsequently rendering the meat tender.
6. Once beef has cooled remove liquid from beef by 1/3, once cool add back to meat.
7. Now, add remaining guajillo salt to taste, 2T guajillo salsa, and cheese and mix well.
8. Last but not least, use the filling with your preferred empanada dough recipe and ration equally, 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 tsp onion powder
1/2 tsp ground cumin
3 tbsp kosher salt
Prepare
1. First, toast the chilies in pan until fragrant and slightly darkened.
2. Next, remove the stems and seeds from toasted chilies.
3. Finally, 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. First, chilies in got pan until fragrant. As soon as it becomes fragrant, remove chilies and add chopped garlic to hot pan cooking until golden. Add tomatillos and water and bring to a boil.
2. Then, once the mixture is boiling add chilies. Cook until chilies become rehydrated.
3. Finally, puree mixture until smooth and pass through a fine sieve. Serve with the empanadas.
