Print Recipe
5 from 3 votes

Shredded Beef Verde Empanadas with Blended Chimichurri

These Shredded Beef Verde Empanadas have a flakey pastry dough that uses slow cooker tri-tip beef with salsa verde served with a blended chimichurri sauce.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Appetizer, Dinner, Lunch
Cuisine: Mexican, South American
Keyword: beef empanadas, beef verde, chimichurri recipe, shredded beef recipe
Servings: 6 servings
Calories: 288kcal
Author: Kevin Is Cooking


  • 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.


Calories: 288kcal | Carbohydrates: 11g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 893mg | Potassium: 600mg | Sugar: 10g | Vitamin A: 21.5% | Vitamin C: 9.2% | Calcium: 9.7% | Iron: 7.6%