These Shredded Beef Verde Empanadas with Blended Chimichurri could be a complete meal or served up as appetizers for a cocktail party. It all depends on how big you make them. And speaking of big, these are just that in flavor!
So the other day I had this beautiful Tri-Tip and decided it was time for a little slow cooker action. A quick and easy batch of tomatillo green salsa to smother it as it cooked away on a bed of sliced onions would yield me a pretty delicious, shredded dinner. Feel free to use store bought, I just had a batch of tomatillo green salsa in the refrigerator made up.
This then got me thinking. Should I make burritos, enchiladas, or better yet empanadas!
The slow cooker did all the work for me and when I came home from work the meat was beyond fork tender and easily shredded. I rough chopped it and the onions and allowed it to drain the excess liquid in a colander in the sink. You don’t want soggy empanadas, right?!
So really the only work was to make the empanada dough, then stuff them and bake away for one killer dinner in 20 minutes. A flavorful go to sauce is a chimichurri. It’s a wonderful blend of herbs, peppers and vinegar. I figured I’d blend it instead of the usual chunky version and dinner was on!
Slice the onion and lay on bottom of slow cooker. Top with the ti-tip and cover with salsa verde. Cook on 6 hour setting. Allow to cool, shred the meat and rough chop with onions. Place in a colander and allow to drain.
This makes quite a bit so feel free to use half and freeze the balance for another use.
For the empanada dough mix the flour and salt in a bowl until well combined. and add the lard or butter, blend well. Next I added 3 tbsp that deep red achiote oil and continued blending. I do this for the color really, it gives it a nice, authentic flavor, too. It is not necessary if you don’t have it and lessened the amount of lard in exchange.
Add the egg yolk and the milk in small amounts, blend by hand or pulse until small dough clumps start to form. Cut dough ball into quarters, flatten into disks and chill in the refrigerator for about 30 minutes. I used 1 empanada dough disk to make these 6, the balance stays in the freezer, wrapped for other uses.
On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.
Beat egg and with pastry brush wet the rim of each pastry circle.
Scoop several tablespoons of tri-tip beef mixture in center of pastry and fold over and seal. Crimp the edges with tines of fork to seal and brush tops with egg wash.
Bake for 20-25 minutes until golden brown.
Remove from oven and top each empanada with shredded cheddar cheese and serve with blended chimichurri sauce.
I made the quick chimichurri sauce with half a bunch of parsley and cilantro each, 3 garlic cloves, some olive oil, a pinch of red pepper flakes and half a cup of white wine vinegar. Blended it up and used as a dipping sauce.
The empanada dough disc makes 6 good sized empanadas and 3 each made for a nice meal instead of appetizer snackining. I added the cheddar cheese at the last minutes for a little something extra and these were fantastic. Enjoy!
Shredded Beef Verde Empanadas with Blended Chimichurri
- 1 lb Tri-Tip Beef
- 1 large yellow onion sliced
- 4 cups salsa verde of choice or (see site recipe)
- Empanada dough see site recipe
- 1 egg beaten
- 1/2 cup sharp cheddar cheese shredded
- Chimichurri Sauce (see site recipe or)
- half a bunch of parsley and cilantro each
- 3 garlic cloves
- 2 tbsp olive oil
- a pinch of red pepper flakes
- 1/2 cup of white wine vinegar
- Slice the onion and lay on bottom of slow cooker. Top with the ti-tip and cover with salsa verde. Cook on 6 hour setting. Allow to cool, shred the meat and rough chop with onions. Place in a colander and allow to drain.
- Make empanada dough. Roll out after chilling and make empanada circles. Beat egg and with pastry brush wet the rim of each pastry circle.
- Preheat oven to 400°F. Scoop several tablespoons of tri-tip mixture in center of pastry and fold over and seal. I freeze the remaining meat mixture for another use. Crimp the edges with tines of fork to seal and brush tops with egg wash.
- Bake for 20-25 minutes until golden brown. Remove from oven and top each empanada with shredded cheddar cheese and serve with blended chimichurri sauce.