Shredded Beef Empanadas
These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Stand mixer
- Blender
- Tortilla press
- Deep-fry thermometer
- Pot
- Skillet
- Tongs
- Mixing bowl
- Parchment paper
- Baking sheet
- Serving platter
- Plate
- Paper towel
- Zip-top bag
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 lb. trimmed beef shoulder
- Salt
- 3 cloves garlic
- 1 bay leaf
- 1 large white onion, half coarsely chopped
- 1⁄4 cup canola or rice bran oil
- 1⁄4 cup dried árbol chiles, stemmed and seeded
- 4 large dried guajillo chiles, stemmed and seeded
- 2 medium tomatillos, husked and rinsed
- 2 cups Homemade Masa, or masa prepared from store-bought masa harina
- 2 tbsp. lard
- 1⁄2 tsp. baking powder
- Canola oil or rice bran oil, for frying
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