Makes about 2 dozen Empanadas. For a simple substitute, use your favorite ground chicken, turkey or beef for the filling–cooked and seasoned with a packet of taco seasoning.
Rub short ribs with cumin, oregano, paprika and salt & pepper. In a teaspoon of vegetable oil, sear the short ribs on all sides. Remove short ribs once brown, and sauté onions and garlic for 1 minute, until brown. Add short ribs back into pan, add bay leaves, and 2 cups of beef stock–or enough to cover. Bring liquid to boil, then reduce and simmer for 2 hours, or until the beef is tender.
While the beef is simmering, roast two jalapeños on the grill until the skin is blackened. Remove the skin and seeds and dice.
Once the short ribs are tender, shred the beef, add the diced roasted jalapeños, shredded cheddar and enough braising liquid to moisten.
Lay out empanada discs and, with water, moisten the dough around the edges. Fill each disc with around 2 tablespoons of beef mixture. Fold over empanada dough and seal or crimp. Once all 2 dozen are assembled, brush them all with egg/water mixture.
Bake at 400°F for 15-20 minutes, until the pastry is a deep golden brown.
Serve alone or on top of a bed of Smokey Black Beans with Avocado Crema.
Add ingredients and blender and blend until smooth.
Sauté garlic and onion in 1 teaspoon vegetable oil until tender. Add ground cumin. Add the two cans of black beans and chipotle peppers. Bring to a simmer, season with salt & pepper. Simmer for 5 minutes, then purée until smooth, and keep warm.