For months I have been wanting to cook these lovely and delicious empanadas that I ate once when I was a child. I remember that there was this lady in the city market that used to sell them, my parents used to take us on Sundays to the market to buy groceries and there, there was this lady selling these empanadas that were red and were made with wheat flour, that was good, but the filling was the best part, they were filled with a guisado (stew) of shredded beef and guajillos.
The years went by and we stopped going to the market and I didn’t know what happened to that lady. I never had those types of empanadas again until a few years ago that my little family and I went to visit my auntie in Baja California Sur, she took us to this restaurant in the middle of the desert, she told us that their speciality was these delicious empanadas, so we ordered some. When they brought them to the table, it was like going back in time to the market in Ensenada. They were delicious.
I went to the kitchen and I asked them if they could share the recipe with me. They explained me more or less what it goes into making them, it is a long process, but it is worth it. So if you make these delicious empanadas, let me know, I would love to hear if you like the recipe.
Empanadas de Deshebrada
- deep fryer
- mixer (optional)
- Rolling Pin
To Cook the Meat
- 750 g Beef brisket
- ½ peeled white onion
- 1 tomato
- 2 peeled garlic cloves
- 1 tbsp salt
To make the guajillo sauce
- 3 dried guajillos, cleaned, seeds and steam off, soaked in hot water
- cooked onion from the brisket
- cooked tomato from the brisket
- 1 cooked garlic clove from the brisket
- ½ cup beef stock from the brisket
For the Filling
- Shredded beef brisket
- guajillo sauce
- 1 large diced and peeled potato
- 1 medium green pepper sliced
- 1 small onion sliced
- 1 cup chopped and pitted green onion
- 1 tsp salt
- 3 tbsp vegetable oil
To make the dough
- 500 g all-purpose white flour
- 50 g pork lard room temperature
- 1 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 1 egg room temperature
To prepare the beef brisket
- In a dutch oven place the brisket, cut it in half if it is a large piece. Add the tomato cut in half, onion, garlic, garlic cloves, salt and cover it with water.
- Bring it to a boil, remove any impurities. Lower the heat and cook for one hour or until very tender that it falls apart.
- Once it has cool down, shredded with the help of two forks or by hand. Then chop it in medium pieces. Set aside. You can do this step in the morning.
To make the guajillo sauce
- Clean the guajillo chillies. Take the stem and seed off. Then soak them in hot water for
- Blend the soaked guajillos with the tomato, onion and one garlic clove used in the brisket. Add some of the beef brisket stock. Set aside.
Making the dough
- In a large bowl, combine all the dry ingredients, flour, salt and sugar.
- Then add the lard, egg and water and combine everything. Work the dough on a kitchen worktop.
- Work the dough until it doesn't stick on your hands and the dough bounce back.
- Make 15 dough balls of the same size. Place them back in the bowl and leave to rest by covering them with a kitchen tea towel.
Making the "Guisado" Stew
- Heat the oil to medium heat on a large frying pan. Add the onion and fry for 3 minutes, then add the green pepper and potato, continue frying for 5 min.
- Add a third of the guajillo sauce. Add the green olives and shredded beef.
- Cook for 5 min and then add the rest of the guajillo sauce and the ½ cup of beef brisket stock.
- Cook for 10 minutes and then set aside to cool down.
To make the empanadas
- Once beef brisket guisado is cool down and the dough has rested, it is time to make the empanadas. Using a rolling pin, make a flour tortilla on the kitchen worktop, place 2 tbsp of the filling on one half of the tortilla and close it with the other half.
- Then to close the empanada, start from one end, making little folds all around (see pic)
- Have a baking tray ready with a kitchen tea towel on it. Place the empanada that has been done over the kitchen tea towel to rest until they are all done.
- Heat the vegetable oil on medium-high heat on a large frying pan. Once hot, start frying the empanadas, making sure to not over crowd the frying pan. Fry on one side for 2 min or until golden brown.
- Once the empanada is fried, place it over a paper kitchen towel to remove the excess of oil. Fry them all and eat as soon as they are fry. °
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.