🥩🥟 BEEF BIRRIA EMPANADAS with Consommé Sauce Recipe | NaminalStyle Nampanadas by Nam's Eatery

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Low-fat cheese reduces calories while queso blanco is often cheaper.

Toast the cored and seeded ancho chiles, guajillo chiles, and chiles de arbol.

Saute onions, garlic, and tomatoes in a little bit of oil until caramelized, seasoning with salt and pepper.

Blend the sautéed mixture with beef stock, apple cider vinegar, ground cumin, dried oregano, and a pinch of ground cloves until vibrant.

Sear the beef chuck in batches until browned on all sides, ensuring to scrub the fond for extra flavor.

Add the blended sauce and more stock to the browned beef, along with bay leaves.

Pressure cook on low for 45 minutes followed by a quick release.

Shred the cooked beef and season with salt and pepper, then refrigerate until cool.

Thicken the consommé sauce using a slurry made from tapioca starch and water, whisking into the sauce over medium to high heat until thickened.

Prepare the empanadas using thawed goya puff pastry shells, wetting the rim with cold water, adding two triangles of mozzarella cheese and a tablespoon of shredded beef, then sealing.

Freeze or cook the empanadas immediately, preheating oil or oven to 375°F.

Brush the empanadas with egg wash if baking, then fry for 6 minutes or bake for 20 minutes until golden brown.

Serve the empanadas with warmed thick consommé sauce and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens