If you’re on the hunt for the perfect snack that’s flaky, crispy, and totally irresistible, then let me introduce you to Empanadas de Hojaldre . These delightful little parcels of goodness are the ultimate crowd-pleasers, whether you’re serving them as appetizers, grabbing a bite on the go, or indulging in a late-night craving. With buttery, golden puff pastry that melts in your mouth and a variety of fillings—sweet or savory—these empanadas are about to become your next culinary obsession. Ready to meet your new favorite snack? Let’s dive into the delicious world of Empanadas de Hojaldre! Credits to Recetas de pizza What is an Empanada de Hojaldre? An Empanada de Hojaldre is a type of empanada that uses puff pastry (hojaldre) instead of the traditional dough. The word “hojaldre” refers to puff pastry, which is light, flaky, and buttery. The dough is made by layering butter and dough together, then folding and rolling it out multiple times to create those signature delicate la...
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Oxtail Empanadas
You know that feeling when you bite into something and immediately think, “This is it. This is the peak of happiness”? That’s exactly what oxtail empanadas bring to the table. These crispy, golden pockets of joy are the ultimate fusion of comfort food and gourmet flair, making them perfect for a dinner party flex or just a treat-yourself moment.
Let’s dive into the recipe and make some magic happen.
You might be wondering, “What’s this fancy-sounding ‘oxtail’ all about?” Well, let me break it down for you: it’s literally the tail of an ox (or cow, really, because oxen are just more muscly cows). But don’t let that simplicity fool you. This cut of meat is like the secret superstar of the culinary world.
Picture this: a long, bony piece with a skirting of meat around it, packed with flavor that comes out to play when you cook it slow and low. It’s like the underdog of beef cuts, turning into something melt-in-your-mouth amazing after a few hours of cooking.
Ever wondered if there’s a flavor party you haven’t been invited to yet? Meet the oxtail empanada. It’s not just a snack; it’s a whole experience. Imagine biting into a pastry so flaky it whispers secrets of ancient bakeries, then getting hit with the oxtail filling – a rich, deep, meaty flavor that’s like a hug for your taste buds.
The oxtail, with its slow-cooked, tender glory, brings a robust beefiness that’s perfectly balanced with a hint of sweetness, a touch of spice, and a whisper of umami that’ll make you pause and go, “Where have you been all my life?”
Step by Step Instructions in Making Oxtail Empanadas
Step-by-step instructions in making oxtail empanadas will guide you through creating the perfect combination of savory filling and flaky dough, resulting in a dish that’s as fun to make as it is to eat. Here’s how you do it:
Prep Time
30 minutes (not including dough preparation)
Cook Time
3 hours for oxtail, 30 minutes for baking
Total Time
About 4 hours
Yield
Makes about 12-15 empanadas
Ingredients:
2 lbs oxtail, cut into pieces
Salt & pepper to taste
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1 cup beef broth
1/2 cup red wine (optional)
1 cup diced tomatoes
1/2 cup green olives, chopped
2 hard-boiled eggs, chopped
Pastry dough (store-bought or homemade)
1 egg, beaten (for egg wash)
Tools:
Large pot or Dutch oven
Skillet or frying pan
Baking sheet
Pastry brush
Prep the Oxtail: Season the oxtail pieces with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add oxtail; brown on all sides. Remove and set aside.
Cook the Oxtail: Return the oxtail to the pot. Add beef broth and red wine. Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours until the meat is tender and falls off the bone.
Prepare the Filling: Once cooked, remove the oxtail. Shred the meat, discarding bones. Mix meat with the sauce from the pot, diced tomatoes, olives, and hard-boiled eggs.
Assemble Empanadas: Roll out your pastry dough. Cut into circles. Spoon the oxtail mixture onto one half of each circle, leaving a border. Fold over and seal edges. Brush with egg wash.
Pair these oxtail empanadas with a spicy chimichurri or a zesty lime crema, and watch as they disappear within minutes. They’re rich, savory, and completely unforgettable—a dish that’ll have everyone asking for seconds (and the recipe).
TIP:
Don’t skip on resting the oxtail mixture before stuffing your empanadas. Allowing it to cool not only makes handling easier but also ensures the flavors meld together perfectly, giving you that rich, mouth-watering taste in every bite. Remember, good things come to those who wait!
Diving into the world of Oxtail Empanadas is like unlocking a treasure chest of flavors. This dish isn’t just food; it’s a story of cultural fusion, creativity, and culinary adventure wrapped in a flaky, golden crust. Its uniqueness lies not only in the rich, tender oxtail that falls apart at the touch of a fork but also in its versatility. Whether you’re looking to impress guests, treat yourself, or explore the vast world of Latin American cuisine, oxtail empanadas are your ticket.
I encourage you to embrace the process, from slow-cooking the oxtail to crafting the perfect empanada fold. Each step is a building block in creating something truly special. So, go ahead, give this recipe a try. You might just find your new favorite dish waiting to be discovered.
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