Golden, flaky, and packed with juicy birria—these empanadas are pure comfort with a crispy edge. Stuffed with tender shredded beef and melty cheese, then served with warm consommé for dipping, they’re perfect for parties, appetizers, or a very happy dinner.
Why You’ll Love Them
• Uses prepared birria for easy prep
• Crispy outside, savory and juicy inside
• Bake, air fry, or deep fry
• Perfect for dipping in consommé
Tips
Don’t overfill or empanadas may burst
Seal edges well to keep the filling inside
For extra crispness, brush lightly with oil before baking
Serve immediately for the best texture
Birria Empanadas
Description
These birria empanadas are a mouthwatering blend of tender, spiced meat encased in golden, crispy dough. Each bite is a delicious adventure!
Ingredients
Ingredients for Birria Empanadas
Instructions
Preparing the Dough
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Make the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour with 1 teaspoon of salt. Create a well in the center and add 1/3 cup of melted butter and 1 egg. Gradually mix in about 1/2 cup of cold water until the dough comes together. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps to relax the gluten and makes rolling easier.
Filling the Empanadas
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Prepare the Filling
Take your prepared birria (beef or goat) and shred the meat, discarding any large pieces of fat. In a bowl, mix the shredded meat with a bit of the birria broth to keep it moist and flavorful. Feel free to add chopped onions, cilantro, or cheese for extra flavor.Don’t overfill your empanadas; about a tablespoon of filling per dough round is perfect to avoid spilling during cooking.
Assembling the Empanadas
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Roll and Shape the Empanadas
Divide the rested dough into small balls (about the size of a golf ball). On a floured surface, roll each ball into a circle about 6 inches in diameter. Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape, and crimp the edges with a fork to seal.If the edges aren't sealing well, you can brush a little water on them before crimping.
Cooking the Empanadas
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Fry or Bake the Empanadas
Heat about 1 inch of oil in a deep skillet over medium heat. Once hot, carefully add the empanadas in batches, frying until golden brown and crispy, about 3-4 minutes on each side. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes until golden, brushing them with egg wash for a shiny finish.If frying, make sure not to overcrowd the pan to maintain temperature. For baking, line the baking sheet with parchment paper for easy cleanup.
Serving Suggestions
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Serve with Dipping Sauce
Serve your delicious birria empanadas hot, alongside a small bowl of birria broth for dipping. This adds an extra layer of flavor and makes for a delightful experience.You can also offer toppings like diced onions, cilantro, and lime wedges for an added fresh kick!
Note
- Use leftover birria from the prepared recipe for the filling, ensuring it’s well-shredded for easy stuffing.
- If using homemade dough, let it rest for at least 30 minutes before rolling out to ensure elasticity.
- For an extra touch, add a tablespoon of queso fresco or Monterey Jack cheese to the filling for a gooey texture.
- Preheat your oil to 350°F (175°C) to achieve a crispy exterior without absorbing too much grease.
- Seal the empanadas tightly to prevent the filling from leaking during frying; crimp edges with a fork for a decorative touch.
- Fry in batches to avoid crowding the pan, which can lower the oil temperature and result in soggy empanadas.
- Serve with a side of consomé (the broth from the birria) for dipping to enhance the flavors.
- For a healthier option, consider baking the empanadas at 400°F (200°C) for about 20-25 minutes until golden, brushing with egg wash for a shiny finish.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain crispiness.
- Empanadas can be frozen before frying; place them on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Fry straight from frozen, adding a minute or two to the cooking time.
birria, empanadas, Mexican cuisine, comfort food, savory