Some of the most delightful dishes are born from the fusion of different cuisines. Enter this Birria Empanadas Recipe – a mouthwatering marriage of Mexican tradition and Latin American pastry expertise.
For the Birria Filling:
- 3 pounds of pork shoulder, cut into small cubes
- 2-3 dried guajillo chilies
- 2-3 dried ancho chilies
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- Salt and pepper to taste
- 4 cups beef broth
For the Empanadas:
- Empanada discs (you can either make your own dough or buy pre-made ones)
- Fresh cilantro, chopped
Prepare the Chilies:
- Remove the stems and seeds from the dried guajillo and ancho chilies.
- Heat a skillet over medium-high heat and toast the chilies for a minute or two until they become fragrant. Be careful not to burn them.
- Submerge the toasted chilies in hot water and let them soak for about 20-30 minutes until they become soft.
Make the Chili Sauce:
- Once the chilies are softened, drain them and place them in a blender.
- Add the chopped onion, minced garlic, ground cumin, dried oregano, ground cloves, ground cinnamon, and a pinch of salt and pepper.
- Blend the mixture until it forms a smooth paste. If it's too thick, you can add a little beef broth to help it blend.
Cook the Pork:
- In a large, heavy-bottomed pot, heat some oil over medium-high heat.
- Add the pork cubes and brown them on all sides.
- Pour in the chili sauce you made and stir to coat the pork evenly.
- Add the bay leaf and 4 cups of beef broth. Stir well.
- Reduce the heat to low, cover the pot, and let the birria simmer for 2-3 hours or until the pork is tender and the flavors meld together. You may need to add more beef broth if the mixture becomes too thick during cooking.
- Adjust salt and pepper to taste.
Assemble the Empanadas:
- Preheat your oven to the recommended temperature for the empanada discs.
- Place a spoonful of the birria filling onto each empanada disc.
- Fold the discs over to create a half-moon shape and seal the edges by pressing with a fork.
Pan Fry the Empanadas:
- In a skillet, add a cup of oil and heat it up on medium-high heat.
- Fry them 2-3 minutes per side. Add on a coloring rack.
- Garnish your birria empanadas with freshly chopped cilantro.
- Serve them hot, and you can also serve them with additional birria sauce on the side for dipping.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican