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These empanadas begin with slow-cooked oxtail meat because the wealthy base. Premade empanada wrappers (picked up within the freezer aisle) make this recipe a handy and comparatively straightforward technique to make fried hand pies. Hold a batch in your freezer to fry up at a second’s discover for a fast snack or meal with soup or salad.
Ceaselessly Requested Questions
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What are oxtails?Oxtails are a beef minimize that’s derived from the tail of a cow. The minimize is prized for the marrow situated by way of the middle of the tailbone and wealthy meat and fats that surrounds it. Oxtail is normally bought, cross-cut into 2-inch-thick cross-sections of the tail. Oxtails are a tricky minimize and the connective tissue wants low, sluggish cooking to interrupt down and grow to be succulent and tender.
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What makes these “cheesesteak” empanadas?Cheesesteak is a regional sandwich that originated in Philadelphia. It is made with thinly sliced steaks topped with fried onions and peppers and melted cheese (usually provolone, however generally Cheez Wiz, American cheese, or one other processed cheese sauce) and served on a roll. This cheesesteak-style empanada depends on oxtail somewhat than steak, together with fragrant Trindadian flavors like ginger and culantro which might be scrumptious together with the melted cheese and sautéed greens.
Notes from the Meals & Wine Check Kitchen
Shredded oxtail meat may be substituted with two cups shredded cooked brisket or chuck roast.
Let the filling cool to room temperature earlier than putting it on the dough — heat or sizzling filling could make the dough soggy and more durable to seal.
Correct oil temperature is essential when frying to make sure a crispy, not soggy, pastry; use a deep-fry or high-temperature instant-read thermometer to keep watch over the oil temperature.
Empanada wrappers can be found at Latin American grocery shops or on-line at goal.com.
Steered Pairing
These empanadas will work nicely paired with a Pinot Noir with some spice, similar to Tatomer Santa Barbara County.
Make forward
Retailer raw empanadas on a baking sheet in a single layer, ensuring they do not contact one another, and freeze till stable. As soon as they’re frozen, switch them to an hermetic container or a freezer-safe bag, separating layers with parchment paper to stop sticking. When able to eat, fry the frozen empanadas instantly from the freezer.
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