Colombian Empanadas with Beef and Aji Verde

Featuring:
Rumba Meats® Beef Oxtails

45 MIN Prep Time
3 HRS Cook Time
24 Servings

Ingredients

For Oxtails:

Rumba® Beef Oxtails (2 packages, about 3 pounds)
Salt and black pepper to taste
2 tablespoons olive oil, divided

For Empanada Filling:

1 tablespoon olive oil
¼ large white onion, finely chopped
3 garlic cloves, minced
½ red bell pepper, finely chopped
¼ cup finely chopped green onions (white part only)
1 Roma tomato, finely chopped
1 tablespoon finely chopped cilantro
1 teaspoon ground cumin

For Empanada Dough:

3 cups precooked yellow cornmeal (masarepa)
2 packets sazon Goya con azafran
1 teaspoon kosher salt
2 cups water
2 tablespoons vegetable oil

For Aji Verde:

1 cup finely chopped green onion (white part only)
1 Roma tomato, finely chopped
2 jalapenos or serrano peppers, seeds removed, finely chopped
½ cup finely chopped cilantro
1 garlic clove, minced
¼ cup white vinegar
¼ cup water
2 tablespoons vegetable oil
2 tablespoons fresh squeezed lime juice
½ teaspoon kosher salt
½ teaspoon sugar

Vegetable oil, as needed for frying empanadas

Instructions

Season beef oxtails evenly with salt and black pepper. Heat 1 tablespoon oil in a Dutch oven or heavy pot. Add half of the oxtails and brown evenly over high heat for 8 to 10 minutes. Set aside. Repeat with the other half of oxtails.
Add browned oxtails back to Dutch oven. Add water to completely cover oxtails. Bring to a boil, reduce heat, partially cover with lid, and simmer over low heat for 2 hours until tender and oxtails reach an internal temperature of 160ºF. Remove oxtails from stock, cool, remove meat, and shred. Reserve.
For empanada filling: Heat oil in a heavy skillet. Add onion, garlic, and bell pepper, and sauté over medium heat for 5 to 7 minutes, stirring frequently. Add green onion, tomatoes, cilantro, cumin, and reserved shredded oxtail meat. Cook over low heat for 2 to 3 minutes to blend flavors. Taste and adjust seasonings, if needed.
For empanada dough: In a large mixing bowl, combine masarepa, sazon and salt. Add water and oil and mix to form dough. Add additional water if dough seems dry. Shape the dough into a ball and knead for 2 minutes. Cover with plastic wrap and let dough sit for 20 minutes.
For aji verde: Combine all ingredients and stir to mix. Aji verde can be made ahead and refrigerated for up to 3 days.
To prepare empanadas: scoop a golf ball-size portion of dough and roll into a ball. Place between 2 sheets of plastic wrap and press into a 4-inch round disc. Place a small portion of filling in the center of disc and fold the dough over the filling forming a half circle. Pinch edges to seal empanada. Repeat with remaining empanadas.
Fill a heavy deep pot or electric skillet with oil and heat to 350ºF. Carefully place 4 empanadas in hot oil and fry for about 2 minutes on each side or until golden brown. Using a slotted spoon, transfer empanadas to a baking sheet lined with paper towels to drain. Repeat with remaining empanadas. Keep empanadas warm in a 200ºF oven while frying remaining empanadas, if desired.
Serve warm empanadas with aji verde for dipping.