Recipe by Ashira Mirsky

Pulled Beef Empanadas with Avocado Aioli

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Meat Meat
Easy Easy
4 Servings
Allergens
7 Hours
Diets

No Diets specified

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

Ingredients

Pulled Beef

  • 1/4 cup ketchup

  • 1/4 cup mustard

  • 5 cloves garlic, chopped

Empanadas

  • 1 package of empanada wrappers (I use Goya)

Avocado Aoili

  • garlic salt, to taste

  • 2 teaspoons olive oil

  • 2 tablespoons water

Directions

For the Pulled Beef

1.

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.

For the Empanadas

1.

Preheat oven to 425 degrees Fahrenheit.

2.

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.

3.

Brush each one with an egg wash. Bake for 15–20 minutes or until golden brown.

For the Avocado Aioli

1.

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!

Pulled Beef Empanadas with Avocado Aioli

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Gila
Gila
1 year ago
Chumie Klein
Chumie Klein
5 years ago

Where do I get pomegranate vinegar? Looked in a few groceries. And they don’t have It.

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Raquel
Raquel
Reply to  Chumie Klein
5 years ago

Hi! I would look online, there are also recipes online to make your own. It is basically apple cider vinegar mixed with pomegranate juice.