El Jefe Birria Empanadas

Directions

1. Toast the chiles in a sauté pan, over medium heat. No oil.
2. Once the chilis are lightly toasted, place in a sauce pot with chopped onions and garlic. Top with water and bring to a boil.
3. Once a boil is reached, cover and allow to steep for 15-20 minutes.
4. Generously season the chuck roast with El Jefe Taco Seasoning and sear off.
5. Place in the pressure cooker.
6. Once the chilis have softened, place them in a blender with the onions and garlic. Cover with the steeping water and blend until smooth.
7. Strain the puree directly into the pressure cooker.
8. Add ¾ Cup El Jefe Taco sauce and add beef stock until the meat is just covered.
9. Pressure-cook for 1 hour and allow to naturally release pressure for 20 minutes, then finish with a quick release.
10. Remove the meat from the liquid and shred. Return the meat to the liquid. This is now the consomé for the dish.
11. Strain out 2 cups of the meat and place in the fridge to cool.
12. Combine the flour, salt and butter in a food processor and pulse until well combined and the butter is broken down into little beads.
13. Add 1 egg and ¼ cup water. Pulse until the dough comes together.
14. Place the dough on a lightly floured surface and cut into 2 balls.
15. Roll the dough out to ¼” thick. Cut out circles using a measuring cup or a small plate.
16. Beat 1 egg in a small bowl.
17. Mix the cooled Birria beef, prepared rice and quesadilla cheese together gently in a bowl. Season with 2 TB El Jefe rub.
18. Place 1/3 cup of the empanada mix on ½ of a dough circle.
19. Brush the edge of the dough with egg wash, and then fold the empanada, sealing the seam with a fork.
20. Fill the remaining empanadas.
21. Place in the fridge to rest.
22. Preheat oven to 375 degrees.
23. Place the empanadas of a parchment lined tray and lightly brush the tops with egg wash.
24. Place in the oven and bake for 20-24 minutes until golden brown.
25. Serve with a side of the consomé for dipping and garnish with chopped red onion and cilantro.