Birria Empanadas con Queso (Quesabirria)
Birria Empanadas con Queso (Quesabirria)
Ingredients
For the Birria Meat
- 2 pounds chuck roast
- 1 tablespoon steak seasoning, or to taste
- 1 teaspoon smoked paprika, or to taste
- 2 tablespoons oil, for searing and cooking
- 1 yellow onion, sliced
- 1 Roma tomato
- 4 cloves garlic
- 1 tablespoon black peppercorns
- 1 teaspoon cumin seeds
- 3 guajillo peppers, dried, stems and seeds removed
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon salt, or to taste
For the Empanadas
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 1/2 cups shredded Oaxaca cheese, or mozzarella
- 3 cups vegetable oil, for frying
For Serving
- 1/4 cup cilantro, chopped, for garnish
- 1/4 cup diced white onion, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Season the chuck roast generously with steak seasoning and smoked paprika.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
⏱️ 15 min
- 3
In the same pot, add the remaining 1 tablespoon of oil. Sauté the sliced yellow onion, Roma tomato, and garlic cloves until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the black peppercorns, cumin seeds, and guajillo peppers to the pot. Toast for 1-2 minutes until fragrant, being careful not to burn the peppers.
⏱️ 2 min
- 5
Pour in the beef broth and bring to a simmer. Return the seared chuck roast to the pot. Add the bay leaves and salt. Ensure the meat is mostly submerged; add more broth or water if needed.
⏱️ 5 min
- 6
Reduce heat to low, cover, and simmer for 2.5-3 hours, or until the meat is fork-tender. Alternatively, you can transfer to a slow cooker and cook on low for 6-8 hours.
⏱️ 150 min
- 7
Once the birria meat is tender, carefully remove the meat from the pot and shred it using two forks. Set aside.
⏱️ 10 min
- 8
Strain the cooking liquid (consommé) through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all liquid. Discard the solids. This is your birria consommé for dipping.
⏱️ 5 min
- 9
In a large bowl, combine the masa harina, warm water, and 1/2 teaspoon of salt. Mix until a soft, pliable dough forms. If the dough is too dry, add a little more water; if too sticky, add a little more masa harina. Knead for 2-3 minutes.
⏱️ 10 min
- 10
Divide the masa dough into 12-16 equal portions and roll them into balls.
⏱️ 5 min
- 11
Place one masa ball between two pieces of plastic wrap or a tortilla press. Press or flatten into a thin, round disc, about 4-5 inches in diameter.
⏱️ 10 min
- 12
Place a spoonful of shredded birria meat and a sprinkle of shredded Oaxaca cheese on one half of the masa disc. Fold the other half over to create a half-moon shape. Crimp the edges with your fingers or a fork to seal.
⏱️ 15 min
- 13
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 14
Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pan. 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.
⏱️ 15 min
- 15
Serve the birria empanadas hot with a side of the reserved birria consommé for dipping. Garnish with chopped cilantro, diced white onion, and lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Birria Empanadas con Queso (Quesabirria)
For the Birria Meat
- 2 pounds chuck roast
- 1 tablespoon steak seasoning, or to taste
- 1 teaspoon smoked paprika, or to taste
- 2 tablespoons oil, for searing and cooking
- 1 yellow onion, sliced
- 1 Roma tomato
- 4 cloves garlic
- 1 tablespoon black peppercorns
- 1 teaspoon cumin seeds
- 3 guajillo peppers, dried, stems and seeds removed
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon salt, or to taste
For the Empanadas
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 1/2 cups shredded Oaxaca cheese, or mozzarella
- 3 cups vegetable oil, for frying
For Serving
- 1/4 cup cilantro, chopped, for garnish
- 1/4 cup diced white onion, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Season the chuck roast generously with steak seasoning and smoked paprika.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
⏱️ 15 min - 3
In the same pot, add the remaining 1 tablespoon of oil. Sauté the sliced yellow onion, Roma tomato, and garlic cloves until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the black peppercorns, cumin seeds, and guajillo peppers to the pot. Toast for 1-2 minutes until fragrant, being careful not to burn the peppers.
⏱️ 2 min - 5
Pour in the beef broth and bring to a simmer. Return the seared chuck roast to the pot. Add the bay leaves and salt. Ensure the meat is mostly submerged; add more broth or water if needed.
⏱️ 5 min - 6
Reduce heat to low, cover, and simmer for 2.5-3 hours, or until the meat is fork-tender. Alternatively, you can transfer to a slow cooker and cook on low for 6-8 hours.
⏱️ 150 min - 7
Once the birria meat is tender, carefully remove the meat from the pot and shred it using two forks. Set aside.
⏱️ 10 min - 8
Strain the cooking liquid (consommé) through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all liquid. Discard the solids. This is your birria consommé for dipping.
⏱️ 5 min - 9
In a large bowl, combine the masa harina, warm water, and 1/2 teaspoon of salt. Mix until a soft, pliable dough forms. If the dough is too dry, add a little more water; if too sticky, add a little more masa harina. Knead for 2-3 minutes.
⏱️ 10 min - 10
Divide the masa dough into 12-16 equal portions and roll them into balls.
⏱️ 5 min - 11
Place one masa ball between two pieces of plastic wrap or a tortilla press. Press or flatten into a thin, round disc, about 4-5 inches in diameter.
⏱️ 10 min - 12
Place a spoonful of shredded birria meat and a sprinkle of shredded Oaxaca cheese on one half of the masa disc. Fold the other half over to create a half-moon shape. Crimp the edges with your fingers or a fork to seal.
⏱️ 15 min - 13
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 14
Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pan. 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.
⏱️ 15 min - 15
Serve the birria empanadas hot with a side of the reserved birria consommé for dipping. Garnish with chopped cilantro, diced white onion, and lime wedges.
⏱️ 5 min