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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
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
- In a large pot over high heat, add the peppers, cloves, garlic, cumin, and 1/2 cup salt and cover them with water.
- Bring the mixture to a boil and then remove from heat and set aside for 10 minutes.
- 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.
- 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.
- 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!
- 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
- In a large bowl, mix together with a wooden spoon or spatula the flour, salt, baking powder, and melted butter until it comes together.
- Add the water and egg and mix for about a minute more.
- 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.
- 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.
- Fry the empanadas until both sides are golden brown—remove from the heat to a paper towel-lined plate. Enjoy immediately!
- This recipe is a Community Pick!