Shredded Beef Verde Empanadas with Blended Chimichurri
Kevin is cooking
Kevin is cooking
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  • 5.0 from 1 reviews Shredded Beef Verde Empanadas with Blended Chimichurri Save Print Prep time 8 mins Cook time 20 mins Total time 28 mins Author: Kevin Serves: 6 Ingredients
  • 1 lb Beef Tri-Tip 1 large onion, sliced 2 cups salsa verde of choice or (see site recipe) Empanada dough (see site recipe) 1 egg,beaten ½ 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 ½ cup of white wine vinegar Instructions 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. 3.2.2925

Instructions

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