These empanadas are outrageously divine! The avocado dipping sauce brings it to a whole new level.
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!