Brisket and Roasted Poblano Empanadas
Got some leftover brisket your are trying to use? Make this empanadas.
Servings: 5
Cost: 20
Ingredients
For the empanadas
- 2 cups chopped up leftover brisket
- 3-4 whole poblanos
- 1 whole yellow onion diced
- 3 cloves garlic diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon Mexican oregano optional
- 2-4 tablespoons bbq sauce
- 10 empanada wrappers
- 1 egg beaten (if baking)
- oil (if frying)
For the bbq crema sauce
- 1/2 cup crema
- 1/3 cup bbq sauce
- 1/2 whole lime (juiced)
- 1 - 2 tablespoons chipotle peppers (optional)
- salt and pepper to taste
Instructions
Roast the poblanos
- Coat the poblanos with some oil and salt. Either broil or place or a direct heat source until very charred on all sides. Place in bowl and wrap with plastic to steam. Let steam for at least 10 minutes to loosen the skin. You can then remove the skin and dice.
For the filling
- Sauté the onion over medium heat with some oil and a large pinch of salt until softened. Add the brisket, garlic, roasted poblanos, bbq sauce and seasoning and cook for another 1 - 2 minutes. Set aside to cool.
- Once cool enough to touch, place a 1/4 cup of filling on an empanada wrapper and seal with your fingers, pushing out as much air as possible. Then seal with a fork tightly.
For baking
- Set oven to 350°F. Hit the empanadas with some egg wash and bake for 20-25 minutes or until golden brown and delicious.
For Frying (my personal favorite way of cooking them)
- Set up a fryer with the oil at 350°F. Place the empanadas in the oil for 5 - 8 minutes or until brown and crispy.
For the bbq crema sauce
- Combine all ingredients and mix to combine.