Brisket Empanadas

By • August 8, 2016 1 Comments

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Author Notes: This is an adaptation of El Bolero's brisket empanadas in Dallas. While you could use store-bought empanada dough, this homemade version is excellent—it's slightly crunchy around the edges and soft on the inside, hiding its pocket of brisket.Paula Disbrowe

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Serves 8

Guajillo Pepper Sauce, Brisket, and Mexican Sofrito

  • 10 dried gujaillo peppers
  • 3 whole cloves
  • 2 whole garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 cup salt, plus 1/2 tablespoon
  • 1/2 cup vinegar
  • 3 pounds brisket
  • 1/2 cup onion, diced
  • 1/2 cup canned diced tomatoes
  • 2 tablespoons jalapenos, diced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon olive oil
  1. In a large pot over high heat, add the peppers, cloves, garlic, cumin, and 1/2 cup salt and cover them with water.
  2. Bring the mixture to a boil and then remove from heat and set aside for 10 minutes.
  3. After 10 minutes, blend in a blender until smooth, an then strain into a large bowl or container. Add the vinegar and then set aside.
  4. Heavily season the brisket with salt and pepper, and then in a large pot on the stovetop, sear it in on all sides. Add the guajillo sauce to the pot and then cook it over medium-low heat with the lid on for 3 hours, and then lid-off for an additional 2 to 3 hours. The brisket is done when you can take two forks and very easily rip apart the meat.
  5. Remove the cooked brisket from the guajillo sauce and shred it on a cutting board and add it to a bowl. Feel free to save the remaining guajillo sauce for another use!
  6. In a pan over medium-high heat, saute the onion, tomatoes, jalapeños, cilantro, 1/2 tablespoon salt, and olive oil. Cook for 10 minutes or so until the onions are translucent. Remove from heat and then add to the brisket.

Empanada Dough and Assembly

  • 1 1/2 cups flour
  • 1/2 tablespoon salt
  • 1/2 teaspoon baking powder
  • 3 tablespoons melted butter
  • 1/2 cup water
  • Canola oil, for frying
  1. In a large bowl, mix together with a wooden spoon or spatula the flour, salt, baking powder, and melted butter until it comes together.
  2. Add the water and egg and mix for about a minute more.
  3. Knead the dough until it's stiff, and then roll it out with a rolling pin to about 1/8-inch thickness. Using a cookie cutter, make individual empanada dough shapes.
  4. Preheat about 2 cups of canola oil to 350°F. Place 1 1/2 ounces of brisket mixture in the middle of each dough shape, fold them in half, and seal by pressing the edges with a fork.
  5. Fry the empanadas until both sides are golden brown—remove from the heat to a paper towel-lined plate. Enjoy immediately!

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