Oxtail Cheesesteak Empanadas
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These empanadas start with slow-cooked oxtail meat as the rich base. Premade empanada wrappers (picked up in the freezer aisle) make this recipe a convenient and relatively easy way to make fried hand pies. Keep a batch in your freezer to fry up at a moment’s notice for a quick snack or meal with soup or salad.
Frequently Asked Questions
What are oxtails?Oxtails are a beef cut that’s derived from the tail of a cow. The cut is prized for the marrow located through the center of the tailbone and rich meat and fat that surrounds it. Oxtail is usually sold, cross-cut into 2-inch-thick cross-sections of the tail. Oxtails are a tough cut and the connective tissue needs low, slow cooking to break down and become succulent and tender.
What makes these “cheesesteak” empanadas?Cheesesteak is a regional sandwich that originated in Philadelphia. It’s made with thinly sliced steaks topped with fried onions and peppers and melted cheese (often provolone, but sometimes Cheez Wiz, American cheese, or another processed cheese sauce) and served on a roll. This cheesesteak-style empanada relies on oxtail rather than steak, along with aromatic Trindadian flavors like ginger and culantro that are delicious along with the melted cheese and sautéed vegetables.
Notes from the Food & Wine Test Kitchen
Shredded oxtail meat can be substituted with two cups shredded cooked brisket or chuck roast.
Let the filling cool to room temperature before placing it on the dough — warm or hot filling can make the dough soggy and harder to seal.
Proper oil temperature is key when frying to ensure a crispy, not soggy, pastry; use a deep-fry or high-temperature instant-read thermometer to keep an eye on the oil temperature.
Empanada wrappers are available at Latin American grocery stores or online at target.com.
Suggested Pairing
These empanadas will work well paired with a Pinot Noir with some spice, such as Tatomer Santa Barbara County.
Make ahead
Store uncooked empanadas on a baking sheet in a single layer, making sure they don’t touch each other, and freeze until solid. Once they are frozen, transfer them to an airtight container or a freezer-safe bag, separating layers with parchment paper to prevent sticking. When ready to eat, fry the frozen empanadas directly from the freezer.
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