Spicy Ribeye Steak Empanadas | Beef Loving Texans | Beef Loving Texans is your one-stop information

Ingredients

• 1 (16 oz) Ribeye steak (about 1 ¼ in. thick)
• 3 large Roma tomatoes, cored
• 1/2 large white onion, halved
• 3 garlic cloves, lightly crushed (unpeeled)
• 1/2 cup homemade chicken stock or store-bought low-sodium chicken broth
• 3 large chiles guajillos (36 grams), stemmed and seeded
• 2 chiles de árbol (4.8 grams), stemmed (and seeded for a milder flavor)
• 1 dried bay leaf
• 2 tsp. Kosher salt
• 1 tsp. dried oregano, preferably Mexican
• 1 tsp. freshly ground black pepper
• 4 cups all-purpose flour
• 2 tsp. paprika
• 1 cup lard, room temperature
• 1/4 cup tequila
• 4 oz. queso fresco, crumbled and divided
• 2 eggs, beaten (for glaze)
• 2 serrano peppers, charred and finely chopped (seeded for a milder flavor)
• 1 large scallion, finely chopped
• 1/2 cup fresh cilantro or parsley, finely chopped
• 3 Tbsp. freshly squeezed lime juice
• 1 tsp.Kosher salt