Birria Empanadas Recipe: Spiced Beef Filling Delight

One rainy afternoon, while the world outside was drenched in a gray drizzle, my kitchen transformed into a cozy haven filled with the enticing aroma of spices simmering on the stove. I had decided to make Birria Empanadas with Spiced Beef Filling, a dish that brings me back to my childhood—spending time with my grandmother as she taught me the art of infusing flavors into every bite. The memory of her hands deftly folding dough and the rich, savory scent of beef and spices wafting through the air lingers in my heart.

These empanadas are more than just a meal; they are little pockets of joy. The golden, flaky crust gives way to a warm, spiced beef filling that dances on your palate with every bite. Imagine biting into a perfectly crisp shell, the tenderness of the beef mixed with earthy spices like cumin and paprika, creating a symphony of flavors that is nothing short of comforting. Every time I make these, the kitchen fills with laughter and the sound of my family’s anticipation, eagerly waiting for the first batch to come out of the oven.

What sets my version apart is the careful balance of spices and the love infused in every step. I use a slow-cooking method for the beef, allowing the flavors to meld beautifully, and a hint of lime zest in the dough to add a delightful twist. It’s a labor of love that makes every bite special.

Let me show you exactly how to make these delicious Birria Empanadas with Spiced Beef Filling. Trust me, you’ll want to savor every moment!

Why You’ll Love This Recipe

• Rich, complex flavors from the spiced beef filling that meld beautifully with the flaky, buttery empanada crust.
• Make ahead and freeze the empanadas for quick weeknight meals—perfect for busy families!
• Fry or bake them to your preference; both methods yield a delightful crunch that contrasts with the tender filling.
• Affordable ingredients that deliver gourmet taste without breaking the bank—ideal for budget-conscious cooks.
• Ready in about 2 hours, with most of that time allowing the filling to simmer and develop flavor.

Ingredients

• For the Beef Filling:
• 2 lbs beef chuck or brisket, cut into 2-inch pieces
• 4 cups beef broth
• 2 medium onions, quartered
• 4 cloves garlic, minced
• 2 dried guajillo chilies, seeds and stems removed
• 2 dried ancho chilies, seeds and stems removed
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon black pepper
• 1 tablespoon salt (adjust to taste)
• 2 tablespoons vegetable oil
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• 1 cup chopped fresh cilantro (for garnish)
• For the Empanada Dough:
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg
• 1/4 cup cold water (more if needed)
• For Assembly:
• 1 egg, beaten (for egg wash)
• Oil for frying (if frying)
• Optional for Serving:
• Lime wedges
• Salsa
• Pickled onions

Let’s dive into the key ingredients that make these Birria Empanadas truly special. The beef chuck or brisket is essential for a rich, tender filling; it has the right balance of fat and meat to stay juicy during cooking. For the best flavor, choose well-marbled cuts and consider using grass-fed beef for a deeper taste. If you’re in a pinch, you can substitute with ground beef or even shredded chicken.

The dried guajillo and ancho chilies add depth and subtle sweetness to the beef filling. Make sure they’re fresh for the best flavor—look for a vibrant color and no signs of moisture. If you can’t find these specific chilies, you can use a combination of paprika and cayenne for heat, though it will slightly alter the flavor profile. Lastly, the empanada dough benefits from chilled butter, which helps create that flaky texture we all love. Don’t skip the chilling step; it makes a significant difference in the final product!

Step-by-Step Instructions

1. Prepare the Beef: Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the beef chunks and sear for about 5-7 minutes until browned on all sides. Avoid overcrowding the pot to ensure even browning.
2. Add Aromatics: Once the beef is browned, add the quartered onions and minced garlic. Sauté for 3-4 minutes until the onions are translucent, stirring occasionally to prevent sticking.
3. Rehydrate the Chilies: In a separate pot, add the guajillo and ancho chilies to boiling water. Let them soak for about 15 minutes until softened. Drain and chop them finely.
4. Combine Ingredients: Add the chopped chilies, cumin seeds, oregano, cinnamon, black pepper, salt, bay leaves, and apple cider vinegar to the pot with the beef. Stir well to combine all the spices and flavors.
5. Add Broth: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for about 2 hours or until the beef is fork-tender. Stir occasionally and add water if it gets too thick.
6. Shred the Beef: Once the beef is tender, remove it from the pot and let it cool slightly. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat.
7. Make the Dough: In a large bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Cut in 1/2 cup of chilled, cubed butter until the mixture resembles coarse crumbs.
8. Add Egg and Water: Whisk together 1 large egg and 1/4 cup of cold water. Gradually add this mixture to the flour mixture, stirring until a dough forms. If the dough is too dry, add more water, 1 tablespoon at a time.
9. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This makes it easier to roll out and helps create a flaky texture.
10. Assemble Empanadas: Preheat your oven to 375°F (190°C) if baking. On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into circles (about 4-5 inches in diameter). Place a tablespoon of the beef filling in the center of each circle.
11. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for extra security.
12. Egg Wash: Brush each empanada with the beaten egg to give them a golden color when baked. If frying, heat oil in a deep pan over medium heat.
13. Cook the Empanadas: If baking, place the empanadas on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown. If frying, cook each empanada for 3-4 minutes on each side until crispy and golden.
14. Serve: Once cooked, remove from the oven or oil and let them cool slightly. Serve with lime wedges, salsa, and pickled onions for added flavor.

Pro Tips for the Best Birria Empanadas With Spiced Beef Filling

• Don’t Rush the Simmer: The longer you let the beef simmer, the more flavorful it becomes. Aim for at least 2 hours to allow the spices to meld perfectly.
• Use a Food Processor for Dough: If you have one, using a food processor can speed up the dough-making process and ensure even mixing. Just be careful not to overmix!
• Perfect Sealing: A common mistake is not sealing the empanadas well enough. Make sure to crimp the edges thoroughly to avoid any leakage during cooking.
• Experiment with Spices: Feel free to adjust the spice levels according to your taste. Adding a bit more cumin or chili powder can elevate the flavor profile even further.
• Let Them Rest: After frying or baking, allow the empanadas to rest for a few minutes before serving. This helps the filling to settle and makes them easier to eat.

Variations & Serving Ideas

If you’re looking to mix things up, here are a few variations of the Birria Empanadas you can try:

• Vegetarian Option: Substitute the beef with jackfruit or mushrooms seasoned with the same spices for a hearty, plant-based version.
• Cheesy Delight: Add a sprinkle of cheese, like Oaxaca or mozzarella, inside the empanadas for a gooey, melty filling.
• Spicy Twist: Incorporate diced jalapeños into the beef filling for an extra kick.

For serving ideas, consider pairing your empanadas with:

• Mexican Rice: The fluffy, seasoned rice complements the rich flavors of the empanadas perfectly.
• Black Beans: A side of seasoned black beans adds protein and balances the meal.
• Fresh Salad: A light, citrusy salad can provide a refreshing contrast to the richness of the empanadas.

Storage, Make-Ahead & Reheating

These Birria Empanadas can be stored in the fridge for up to 3 days in an airtight container. For longer storage, they freeze beautifully for up to 3 months. To freeze, place them in a single layer on a

Final Thoughts

Birria Empanadas With Spiced Beef Filling are a delightful fusion of flavors that will leave your taste buds dancing with joy. The tender, spiced beef enveloped in a crispy, golden crust creates an irresistible treat that’s perfect for any occasion.

This is the kind of recipe I come back to again and again, especially when I’m craving something comforting yet exciting. The combination of the savory filling and the flaky pastry never fails to bring warmth to my kitchen.

I encourage you to give these empanadas a try! Experiment with your own spices or add a favorite dipping sauce. I would love to hear your own twists or see how they turned out, so don’t forget to share your results!