El Jefe Birria Empanadas
A combination for the best flavor! Empanadas stuffed with homemade Birria and tipped with onion and cilantro!
- 3 LB – Chuck Roast
¼ C – El Jefe Taco Seasoning
- 5 – Ancho Chiles
- 3 – Guajillo Chiles
- 2 – Chiles de Arbol
- 1 – Onion, rough chop
- 6 Cloves – Garlic
¾ C – El Jefe taco Sauce
1 C – Beef Stock
2 C – Prepared Rice
1 C – Quesadilla Cheese
2 T – El Jefe Taco Seasoning
3 C – Flour
- 1 ½ Stick – Butter
½ t – Salt
- 1 - Egg
¼ C – Water
- Diced Red Onion
- 1 - egg
- Chopped Cilantro
- Toast the chiles in a sauté pan, over medium heat. No oil.
- Once the chilis are lightly toasted, place in a sauce pot with chopped onions and garlic. Top with water and bring to a boil.
- Once a boil is reached, cover and allow to steep for 15-20 minutes.
- Generously season the chuck roast with El Jefe Taco Seasoning and sear off.
- Place in the pressure cooker.
- Once the chilis have softened, place them in a blender with the onions and garlic. Cover with the steeping water and blend until smooth.
- Strain the puree directly into the pressure cooker.
- Add ¾ Cup El Jefe Taco sauce and add beef stock until the meat is just covered.
- Pressure-cook for 1 hour and allow to naturally release pressure for 20 minutes, then finish with a quick release.
- Remove the meat from the liquid and shred. Return the meat to the liquid. This is now the consomé for the dish.
- Strain out 2 cups of the meat and place in the fridge to cool.
- Combine the flour, salt and butter in a food processor and pulse until well combined and the butter is broken down into little beads.
- Add 1 egg and ¼ cup water. Pulse until the dough comes together.
- Place the dough on a lightly floured surface and cut into 2 balls.
- Roll the dough out to ¼” thick. Cut out circles using a measuring cup or a small plate.
- Beat 1 egg in a small bowl.
- Mix the cooled Birria beef, prepared rice and quesadilla cheese together gently in a bowl. Season with 2 TB El Jefe rub.
- Place 1/3 cup of the empanada mix on ½ of a dough circle.
- Brush the edge of the dough with egg wash, and then fold the empanada, sealing the seam with a fork.
- Fill the remaining empanadas.
- Place in the fridge to rest.
- Preheat oven to 375 degrees.
- Place the empanadas of a parchment lined tray and lightly brush the tops with egg wash.
- Place in the oven and bake for 20-24 minutes until golden brown.
- Serve with a side of the consomé for dipping and garnish with chopped red onion and cilantro.