Cheesy Cuban Ropa Vieja Empanadas with Cilantro Garlic Avocado Crema
Cheesy Cuban Ropa Vieja Empanadas with Cilantro Garlic Avocado Crema
Ingredients
For the Ropa Vieja Filling
- 2 pounds flank steak, cut into large chunks
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons salt, plus more for seasoning steak
- 1/2 teaspoon black pepper, plus more for seasoning steak
- 1/2 cup dry white wine
- 1 cup beef broth
- 16 ounces tomato sauce
- 6 ounces tomato paste
- 2 bay leaves
- 2 tablespoons vegetable oil, as needed for searing
For the Empanada Assembly
- 12 empanada discs, store-bought, about 4-5 inches in diameter
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 egg
- 1 tablespoon water, or milk
For the Cilantro Garlic Avocado Crema
- 1 hass avocado
- 1/4 cup mayonnaise, or sour cream
- 1 lime, juiced
- 1/4 cup cilantro, fresh, packed
- 2 garlic cloves, smashed
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Generously season the flank steak chunks with salt and black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned flank steak chunks until well browned on all sides. Work in batches if necessary to avoid overcrowding the pot. Once seared, remove the steak from the pot and set aside.
⏱️ 10 min
- 3
To the same pot, add the thinly sliced yellow onion, green bell pepper, and red bell pepper. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min
- 4
Add the minced garlic, oregano, cumin, and smoked paprika to the pot. Sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
⏱️ 2 min
- 5
Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 3 min
- 6
Stir in the tomato sauce, tomato paste, beef broth, bay leaves, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Return the seared flank steak to the pot, ensuring it is mostly submerged in the liquid.
⏱️ 5 min
- 7
Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for 2 hours, or until the beef is fork-tender. Alternatively, if using a pressure cooker, cook for 45 minutes according to manufacturer's instructions.
⏱️ 120 min
- 8
Once the beef is cooked, remove it from the pot and place it on a cutting board. Using two forks, shred the beef into strands. Discard the bay leaves from the sauce. Return the shredded beef to the sauce and mix well. Taste and adjust seasoning if needed. Set aside to cool slightly.
⏱️ 10 min
- 9
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 10
Lay out individual empanada discs on a clean surface. Place about 2 tablespoons of the ropa vieja filling in the center of each disc, then top with a generous sprinkle of shredded Monterey Jack cheese.
⏱️ 10 min
- 11
Fold one side of the empanada disc over the filling to meet the other side, forming a half-moon shape. Press the edges together firmly with your fingers to seal.
⏱️ 5 min
- 12
Use a fork to crimp the edges of each empanada, ensuring a tight seal and creating a decorative pattern. Place the sealed empanadas on the prepared baking sheet.
⏱️ 5 min
- 13
In a small bowl, whisk together the egg and 1 tablespoon of water (or milk) to create an egg wash. Lightly brush the tops of the empanadas with the egg wash.
⏱️ 3 min
- 14
Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown and crispy.
⏱️ 20 min•🌡️ 375
- 15
While the empanadas are baking, prepare the crema. In a food processor or blender, combine the hass avocado, mayonnaise (or sour cream), juice of 1 lime, fresh cilantro, and 2 smashed garlic cloves.
⏱️ 5 min
- 16
Add salt and pepper to taste. Blend until the mixture is completely smooth and creamy. If it's too thick, add a teaspoon of water at a time until desired consistency is reached.
⏱️ 2 min
- 17
Serve the hot, cheesy Cuban Ropa Vieja Empanadas immediately with the fresh Cilantro Garlic Avocado Crema on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Cuban Ropa Vieja Empanadas with Cilantro Garlic Avocado Crema
For the Ropa Vieja Filling
- 2 pounds flank steak, cut into large chunks
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons salt, plus more for seasoning steak
- 1/2 teaspoon black pepper, plus more for seasoning steak
- 1/2 cup dry white wine
- 1 cup beef broth
- 16 ounces tomato sauce
- 6 ounces tomato paste
- 2 bay leaves
- 2 tablespoons vegetable oil, as needed for searing
For the Empanada Assembly
- 12 empanada discs, store-bought, about 4-5 inches in diameter
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 egg
- 1 tablespoon water, or milk
For the Cilantro Garlic Avocado Crema
- 1 hass avocado
- 1/4 cup mayonnaise, or sour cream
- 1 lime, juiced
- 1/4 cup cilantro, fresh, packed
- 2 garlic cloves, smashed
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Generously season the flank steak chunks with salt and black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned flank steak chunks until well browned on all sides. Work in batches if necessary to avoid overcrowding the pot. Once seared, remove the steak from the pot and set aside.
⏱️ 10 min - 3
To the same pot, add the thinly sliced yellow onion, green bell pepper, and red bell pepper. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 4
Add the minced garlic, oregano, cumin, and smoked paprika to the pot. Sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
⏱️ 2 min - 5
Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 3 min - 6
Stir in the tomato sauce, tomato paste, beef broth, bay leaves, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Return the seared flank steak to the pot, ensuring it is mostly submerged in the liquid.
⏱️ 5 min - 7
Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for 2 hours, or until the beef is fork-tender. Alternatively, if using a pressure cooker, cook for 45 minutes according to manufacturer's instructions.
⏱️ 120 min - 8
Once the beef is cooked, remove it from the pot and place it on a cutting board. Using two forks, shred the beef into strands. Discard the bay leaves from the sauce. Return the shredded beef to the sauce and mix well. Taste and adjust seasoning if needed. Set aside to cool slightly.
⏱️ 10 min - 9
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 10
Lay out individual empanada discs on a clean surface. Place about 2 tablespoons of the ropa vieja filling in the center of each disc, then top with a generous sprinkle of shredded Monterey Jack cheese.
⏱️ 10 min - 11
Fold one side of the empanada disc over the filling to meet the other side, forming a half-moon shape. Press the edges together firmly with your fingers to seal.
⏱️ 5 min - 12
Use a fork to crimp the edges of each empanada, ensuring a tight seal and creating a decorative pattern. Place the sealed empanadas on the prepared baking sheet.
⏱️ 5 min - 13
In a small bowl, whisk together the egg and 1 tablespoon of water (or milk) to create an egg wash. Lightly brush the tops of the empanadas with the egg wash.
⏱️ 3 min - 14
Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown and crispy.
⏱️ 20 min•🌡️ 375 - 15
While the empanadas are baking, prepare the crema. In a food processor or blender, combine the hass avocado, mayonnaise (or sour cream), juice of 1 lime, fresh cilantro, and 2 smashed garlic cloves.
⏱️ 5 min - 16
Add salt and pepper to taste. Blend until the mixture is completely smooth and creamy. If it's too thick, add a teaspoon of water at a time until desired consistency is reached.
⏱️ 2 min - 17
Serve the hot, cheesy Cuban Ropa Vieja Empanadas immediately with the fresh Cilantro Garlic Avocado Crema on the side.
⏱️ 1 min