Brisket Barbacoa Empanada

How to make Brisket Barbacoa Empanada Recipe - Taco Mondo Recipe From Michael Sultan And Carolyn Nguyen At Philadelphia, Pa

Serves 6 To 8

BRINE:
3/4 cup (181g) kosher salt
1/2 cup (96g) sugar
1/4 cup (60g) granulated garlic
4 qt (3.7l) water
3- to 4-lb (1.4 to 1.8kg) brisket
Salt and pepper
1 (14.5 oz [410ml]) can beef or chicken stock

EMPANADA DOUGH:
2 1/4 cups (270g) all-purpose flour
1 1/2 tsp (8g) salt
1/2 cup (112g) unsalted butter, cut into small pieces
1 egg
1 cup (79ml) ice water
1 tbsp (15ml) white vinegar

ADOBO SEASONING:
1 tbsp (7g) chili powder
1 tbsp (7g) cumin
1 tbsp (15g) granulated garlic 1 tbsp (7g) onion powder
1 tbsp (7g) dry oregano
1 tbsp (7g) smoked paprika
1 1/2 tsp (8g) red pepper flakes
2 tbsp (30g) kosher salt
1 tbsp (15g) freshly ground black pepper
1 1/2 tsp (4g) ground cinnamon

FILLING:
5 tomatoes, diced
1 red onion, diced
1 white onion, diced
1 head garlic, smashed
2 jalapeño pepper, seeded
2 tbsp (30ml) vegetable oil
2 tbsp (30ml) canola oil
1 cup (237ml) heavy cream
2 to 3 cups (241 to 362g) shredded Mexican Chihuahua cheese or fontina
1 egg, beaten
Vegetable oil, if frying

Method:
To make the brine, place all the brine ingredients in a pot and bring to a boil. Remove from the heat, let cool, then pour over the brisket in a baking dish or Dutch oven. Cover and refrigerate for 24 hours.

Preheat the oven to 400°F (200°C, or gas mark 6). Remove the brisket from the brine and pat dry. Season with salt and pepper and place in a roasting pan. Place the brisket on the center rack and roast for 20 to 30 minutes or until brown. Remove from the oven and drain off the fat. Lower the temperature to 350°F (180°C, or gas mark 4). Pour the beef stock threefourths of the way up the brisket. Tuck a piece of parchment paper around the brisket, then cover the pan with aluminum foil and place back in the oven. Braise for approximately 3 hours, or until a knife goes into the meat with little to no resistance. Remove form the oven, discard the parchment, let cool, cover and place in the refrigerator overnight. This step allows moisture to be reabsorbed into the meat.

To make the empanada dough, sift the flour and salt into a food processor. Add the butter and pulse together until it resembles coarse meal. Pour the flour mixture into a stand mixer fitted with a paddle attachment. Combine the egg, water and white vinegar, add to the mixer and mix on low speed until the dough comes together and looks shaggy. Add a little more water if it’s too dry. Form the dough into a disk, wrap in plastic wrap and refrigerate for 20 minutes.

To make the adobo seasoning, mix all the ingredients in a bowl. Set aside.

To make the filling, preheat the oven to 350°F (180°C, or gas mark 4). Combine the tomatoes, onions, garlic and jalapeños in a bowl. Lightly coat with vegetable oil and sprinkle in the adobo seasoning. Spread on a cookie sheet lined with parchment and roast in the oven until brown and caramelized. Remove the filling from the oven and blend in a food processor until smooth.

Add the canola oil to a large sauté pan over medium heat. Once the pan is hot, pour in the filling puree and let simmer for 1 minute, and then add the heavy cream. Remove the brisket from the refrigerator and trim off the excess fat. Chop the brisket and add to the simmering liquid. Let the brisket simmer for about 20 minutes, until it shreds apart. Taste for seasoning. Remove the filling from heat and let cool. Add the cheese and stir to combine.

To assemble the empanadas, lightly flour a work surface and roll the dough to ⅛ inch (3mm) thickness. Cut into large rounds. Brush the beaten egg on one side of the round and add a spoonful of the filling. Fold the sides over and press together to seal.

Once sealed you can either bake or fry. If baking, bake at 375°F (190°C, or gas mark 5) for 15 minutes. If frying, bring the oil to 375°F (190°C) and fry until golden brown. To freeze, sprinkle the empanadas with cornmeal and wrap individually with cut pieces of parchment.

Brisket Barbacoa Empanada