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Shredded Beef Empanadas
Ingredients:
Chuck Roast
Empanada Dough
Quesadilla Cheese
Green Bell Pepper
Yellow Bell Pepper
Orange Bell Pepper
Red Bell Pepper
Jalapeño Pepper
Cilantro
Yellow Onion
Garlic
Crushed Tomatoes
Beef Broth
Orange Juice
Lime Juice
Salt
Black Pepper
Garlic Powder
Onion Powder
Adobo Seasoning
Oregano
Smoked Paprika
Ground All Spice
Chipotle Chili Pepper
Directions:
Beef
1. Mince 5 cloves garlic.
2. Dice 1/2 of green, orange, red and yellow bell peppers.
3. Dice 1 jalapeño pepper.
4. Dice 1/2 yellow onion.
5. Chop cilantro.
6. Season chuck roast with adobo seasoning, onion powder, garlic powder, black pepper, smoked paprika, oregano, chipotle chili pepper, and ground all spice.
7. In a hot dutch oven add 2 tablespoons of olive oil.
8. Sear the roast on each side for approximate four minutes.
9. Remove the roast. Add the diced vegetables. Cook for 2-3 minutes.
10. Add 14 ounces of crushed tomatoes and combined.
11. Add 3/4 cups of orange juice, 2 tablespoons of lime juice, and 2 cups of beef broth. Mix well.
12. Season the sauce to taste with salt and black pepper.
13. Add the roast and 1/2 cup of water.
14. Cover with lid and allow to cook on a medium heat for two hours.
15. Remove the roast from the sauce.
16. Shred the roast.
17. Place the shredded beef back in the sauce. Combine and allow to simmer for five minutes.
Empanadas
1. Add about a tablespoon of roast and a tablespoon of quesadilla cheese to the empanada dough.
2. Fold the dough over to one side, pressing the edges down.
3. Seal the edges by pressing them down with a fork.
4. Fry the empanadas on each side for 2-3 minutes or until golden.
5. Enjoy!
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