Fried beef empanadas (Empanadas de deshebrada de res) from Nopalito: A Mexican Kitchen (page 108) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crema

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on November 21, 2024

    I'm not rating this recipe because I didn't get the whole thing together, so this is only for the beef part. This took WAY longer than 90 minutes to break down. At 90 minutes, the meat was leather tough and slate gray. It began to shred into the proper texture between the 5 and 6 hour mark, and by then, I'd replaced the water so many times while adding more salt (that part was my error) that the texture was then perfect, but the meat inedibly salty. And this was meat I literally got in Mexico from a butcher who carved it off in front of me. So my notes: Put in way more water than just covering the beef. If you refill the water, do not resalt it, and give yourself a lot of time. Fortunately I was on vacation doing a full meal plan for the day because this went from "doable if fussy as a weeknight meal" to "this is absolutely not a weeknight meal."

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