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Spicy Beef Empanadas With Fire Sauce And Cilantro Cream

  • Yield: 4 main-course servings


  • Empanada Dough
  • 1/2 pound lean, tender beef, preferably fillet, finely diced
  • 1 tablespoon Emerilís Southwest Seasoning
  • 1 tablespoon olive oil
  • 1/2 cup fresh corn kernels
  • 1/4 cup seeded and chopped poblano, New Mexican green, or Anaheim chile peppers
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 4 turns freshly ground black pepper
  • 3 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 cups Beef Stock
  • 2 teaspoons cornstarch
  • 1 large egg
  • 2 tablespoons water
  • 1/2 cup Cilantro Cream


  • Prepare the Empanada dough through Step 2.
  • While the dough is chilling, sprinkle the meat with 2 teaspoons Southwest Seasoning, and use your hands to coat it thoroughly.
  • Heat the oil in a large skillet over high heat. Add the seasoned beef and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper, and the remaining 1 teaspoon Southwest Seasoning and sautÈ, stirring occasionally, for 1 minute. Add the shallots and garlic and stir-fry for 1 1/2 minutes.
  • Stir in 1 1/2 cups of the stock and bring to a boil. Combine the remaining 1/2 cup stock with the cornstarch and whisk this into the filling mixture in the skillet. Cook over high heat for 5 minutes. Remove from the heat and strain off the gravy. Makes 1 1/2 cups of filling.
  • Return the gravy to a small saucepan over medium heat, bring to a boil, and cook for 5 minutes. Turn off the heat, cover, and keep warm. Makes about 2/3 cup of Fire Sauce.
  • Preheat the oven to 375?F. Line a baking sheet with parchment or wax paper.
  • Finish the Empanada Dough through Step 3.
  • Beat the egg with the water to make an egg wash and brush some of the wash on the top sides of the 4 Empanada Dough rounds. Mound a generous 1/3 cup of the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork. Brush the tops of the empanadas with more egg wash, place them on the baking sheet, and bake for 35 minutes.
  • While the empanadas are baking, prepare the Cilantro Cream.
  • Top serve, place 1 empanada on each of 4 plates and drizzle with 3 tablespoons of the Fire Sauce. Top with 2 tablespoons of Cilantro Sauce.