Serves 8
165 min
Shredded Beef Empanadas
Recipe GLPR5813e31ea31c1d
Tender shredded beef fills these Latin American hand pies, seasoned with a rich chile and tomatillo filling. The meat is simmered until fork-tender, then shredded and mixed with a vibrant sauce made from dried árbol and guajillo chiles. These empanadas are a savory main course that delivers authentic flavor in every bite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 lb trimmed beef shoulder
Salt to taste
3 cloves garlic, peeled
1 bay leaf
1 large white onion, halved
¼ cup canola oil or rice bran oil
¼ cup dried árbol chiles, stemmed and seeded
4 large dried guajillo chiles, stemmed and seeded
2 medium tomatillos, husked and rinsed
Directions
Place the beef shoulder in a large pot and cover with water. Add half of the onion, the bay leaf, 2 cloves of garlic, and a generous pinch of salt. Bring to a boil, then reduce heat to low and simmer gently for 90 to 110 minutes, until the beef is very tender and pulls apart easily with a fork.
Once cooked, remove the beef to a cutting board and let it cool slightly. Shred the meat into bite-sized pieces using two forks or your fingers, discarding any excess fat.
While the beef cooks, heat the oil in a large skillet over medium-high heat. Add the dried árbol chiles and guajillo chiles directly to the hot oil and toast for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn them.
Remove the toasted chiles from the oil with a slotted spoon and place in a bowl. Pour the reserved hot oil over them, cover with a dish towel, and let soak for 10 to 15 minutes until soft.
In the same skillet, finely chop the remaining onion half and the remaining garlic clove. Cook over medium heat for 3 to 4 minutes, stirring often, until softened and fragrant.
Transfer the softened chiles and soaking oil to a blender along with the tomatillos. Blend until smooth, then strain through a fine-mesh sieve if a smoother sauce is desired.
Pour the chile-tomatillo sauce into the skillet with the cooked onion and garlic. Simmer over medium heat for 5 minutes, stirring occasionally. Season with salt to taste.
Add the shredded beef to the sauce and mix well to combine, cooking for another 3 to 5 minutes. The filling should be moist but not soupy. Taste and adjust seasoning if needed.
Let the beef filling cool to room temperature before using it to fill empanada dough or serving as desired. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
