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These empanadas are outrageously divine! The avocado dipping sauce brings it to a whole new level.
1 and 1/2 pounds 2nd cut brisket
1/2 cup Gefen BBQ Sauce
1/4 cup pomegranate vinegar
1/4 cup Gefen Soy Sauce
1/4 cup Gefen Honey
1/4 cup ketchup
1/4 cup mustard
5 cloves garlic, chopped
1 package of empanada wrappers (I use Goya)
1 ripe avocado
3 heaping teaspoons Gefen Light Mayonnaise
1 tablespoon Heaven & Earth Lemon Juice
1 very small garlic clove
garlic salt, to taste
2 teaspoons olive oil
2 tablespoons water
Place the brisket in a crockpot and pour the remaining ingredients on top. Rotate the brisket until it is fully submerged in the sauce. Cook for six to seven hours on low, and then shred with a fork.
Preheat oven to 425 degrees Fahrenheit.
Take an empanada dough wrapper and fill with a tablespoon of shredded beef. Pinch the corners tight with a fork and place on a baking sheet.
Brush each one with an egg wash. Bake for 15–20 minutes or until golden brown.
In a blender or food processor, blend the aioli ingredients. If it’s too thick, add some more water to thin it out. Pour into a squeeze bottle and serve as a condiment alongside the empanadas. Enjoy!
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Where do I get pomegranate vinegar? Looked in a few groceries. And they don’t have It.
Hi! I would look online, there are also recipes online to make your own. It is basically apple cider vinegar mixed with pomegranate juice.