Spicy Steak Empanadas | Sweet Heat with Rick Martinez | Food52

In our latest episode of Sweet Heat, Rick is taking it back to the family steak nights of his childhood by whipping up some Spicy Steak Empanadas. He starts with a simple homemade dough (whiz it together in the food processor for the easiest prep), then grills up a juicy ribeye and guajillo peppers for a smoky, spicy filling. These lil’ pockets of goodness are perfect to tuck into anytime. This video is produced in partnership with Beef Loving Texans. GET THE RECIPE ►► https://f52.co/3KKnQLX

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Mentioned in this video:
Beef Loving Texans: https://beeflovingtexans.com/

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VIDEO CHAPTERS
00:00:00 Intro
00:01:18 The game plan
00:02:01 Make that dough
00:05:23 Get your grill on
00:06:49 Prep the filling
00:11:02 Roll, cut, fill, fold
00:15:19 Get your grill on, Pt. 2
00:15:37 A lil’ extra zing
00:16:30 Add the finishing touches

PREP TIME: 3 hours
COOK TIME: 1 hour
MAKES: 18 empanadas

INGREDIENTS

For the steak and salsa:
1 (16-ounce) ribeye steak (about 1 ¼ inches thick)
3 large Roma tomatoes, cored
1/2 large white onion, halved
3 garlic cloves, lightly crushed (unpeeled)
1/2 cup homemade chicken stock or store-bought low-sodium chicken broth
3 large chiles guajillos (36 grams), stemmed and seeded
2 chiles de árbol (4.8 grams), stemmed (and seeded for a milder flavor)
1 dried bay leaf
2 teaspoons Kosher salt
1 teaspoon dried oregano, preferably Mexican
1 teaspoon freshly ground black pepper

For the empanada crust:
4 cups all-purpose flour
2 teaspoons paprika
2 teaspoons kosher salt
1 cup lard, room temperature
1/4 cup tequila
4 ounces queso fresco, crumbled and divided
2 eggs beaten to blend (for glaze)

For the chimichurri-inspired dipping sauce:
2 serrano peppers, charred and finely chopped (seeded for a milder flavor)
1 large scallion, finely chopped
1/2 cup fresh cilantro or parsley, finely chopped
3 tablespoons freshly squeezed lime juice
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt

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