Cheesy Ropa Vieja Empanadas with Cilantro Garlic Avocado Crema
Cheesy Ropa Vieja Empanadas with Cilantro Garlic Avocado Crema
Ingredients
For the Ropa Vieja Filling
- 2 pounds flank steak, cut into large chunks
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 cup cooking wine
- 15 ounces tomato sauce
- 1 cup beef stock
For the Empanadas
- 10 Goya Empanada Dough Discs, for frying, with annatto
- 2 cups shredded mozzarella cheese
- 4 cups vegetable oil, for deep frying, or as needed
For the Cilantro Garlic Avocado Crema
- 1 ripe avocado
- 1/2 cup mayonnaise, or sour cream
- 2 cloves garlic, smashed
- 1/4 cup fresh cilantro, packed
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Season the flank steak chunks generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a pressure cooker over medium-high heat. Sear the seasoned flank steak in batches until well browned on all sides, about 3-4 minutes per side. Remove the seared steak and set aside.
⏱️ 10 min
- 3
In the same pressure cooker, add the sliced yellow onion, green bell pepper, and red bell pepper. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 4
Stir in the tomato paste, cumin, and dried oregano. Cook for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 5
Deglaze the pot with 1/2 cup of cooking wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes.
⏱️ 3 min
- 6
Return the seared flank steak to the pressure cooker. Add the tomato sauce and beef stock. Stir well. Close the pressure cooker lid and cook on high pressure for 45 minutes.
⏱️ 45 min
- 7
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the steak from the pot and place it on a cutting board.
⏱️ 15 min
- 8
Using two forks, shred the flank steak into long strands. Return the shredded meat to the sauce in the pressure cooker. Simmer over medium heat, uncovered, for 10-15 minutes, or until the sauce has slightly reduced and coats the meat. Taste and adjust seasoning if needed. Set aside to cool slightly.
⏱️ 15 min
- 9
While the ropa vieja cools, prepare the Cilantro Garlic Avocado Crema. In a blender or food processor, combine the ripe avocado, mayonnaise (or sour cream), smashed garlic, fresh cilantro, lime juice, and 1/4 teaspoon of salt. Blend until completely smooth and creamy. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min
- 10
Lay out the Goya Empanada Dough Discs on a clean surface. Lightly roll out each disc with a rolling pin to slightly thin them out, if desired.
⏱️ 5 min
- 11
Place about 2 tablespoons of the cooled ropa vieja filling onto one half of each empanada disc, leaving a border around the edge. Top the filling with about 1 tablespoon of shredded mozzarella cheese.
⏱️ 10 min
- 12
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then use a fork to crimp the edges all around, ensuring a tight seal.
⏱️ 10 min
- 13
Heat 4 cups of vegetable oil in a large, deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 14
Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 15
Repeat with the remaining empanadas. Serve the hot empanadas immediately, garnished with fresh cilantro and lime wedges, and accompanied by the cilantro garlic avocado crema for dipping.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Ropa Vieja Empanadas with Cilantro Garlic Avocado Crema
Ingredients
For the Ropa Vieja Filling
- 2 pounds flank steak, cut into large chunks
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 cup cooking wine
- 15 ounces tomato sauce
- 1 cup beef stock
For the Empanadas
- 10 Goya Empanada Dough Discs, for frying, with annatto
- 2 cups shredded mozzarella cheese
- 4 cups vegetable oil, for deep frying, or as needed
For the Cilantro Garlic Avocado Crema
- 1 ripe avocado
- 1/2 cup mayonnaise, or sour cream
- 2 cloves garlic, smashed
- 1/4 cup fresh cilantro, packed
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Season the flank steak chunks generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a pressure cooker over medium-high heat. Sear the seasoned flank steak in batches until well browned on all sides, about 3-4 minutes per side. Remove the seared steak and set aside.
⏱️ 10 min - 3
In the same pressure cooker, add the sliced yellow onion, green bell pepper, and red bell pepper. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 4
Stir in the tomato paste, cumin, and dried oregano. Cook for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 5
Deglaze the pot with 1/2 cup of cooking wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes.
⏱️ 3 min - 6
Return the seared flank steak to the pressure cooker. Add the tomato sauce and beef stock. Stir well. Close the pressure cooker lid and cook on high pressure for 45 minutes.
⏱️ 45 min - 7
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the steak from the pot and place it on a cutting board.
⏱️ 15 min - 8
Using two forks, shred the flank steak into long strands. Return the shredded meat to the sauce in the pressure cooker. Simmer over medium heat, uncovered, for 10-15 minutes, or until the sauce has slightly reduced and coats the meat. Taste and adjust seasoning if needed. Set aside to cool slightly.
⏱️ 15 min - 9
While the ropa vieja cools, prepare the Cilantro Garlic Avocado Crema. In a blender or food processor, combine the ripe avocado, mayonnaise (or sour cream), smashed garlic, fresh cilantro, lime juice, and 1/4 teaspoon of salt. Blend until completely smooth and creamy. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min - 10
Lay out the Goya Empanada Dough Discs on a clean surface. Lightly roll out each disc with a rolling pin to slightly thin them out, if desired.
⏱️ 5 min - 11
Place about 2 tablespoons of the cooled ropa vieja filling onto one half of each empanada disc, leaving a border around the edge. Top the filling with about 1 tablespoon of shredded mozzarella cheese.
⏱️ 10 min - 12
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then use a fork to crimp the edges all around, ensuring a tight seal.
⏱️ 10 min - 13
Heat 4 cups of vegetable oil in a large, deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 14
Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 15
Repeat with the remaining empanadas. Serve the hot empanadas immediately, garnished with fresh cilantro and lime wedges, and accompanied by the cilantro garlic avocado crema for dipping.
⏱️ 10 min