A Taste of Texas - How to Make a Tasty Barbacoa Empanada Recipe

Written By Nadine Madrigal

Discover > Texas Recipes > A Taste of Texas - How to Make a Tasty Barbacoa Empanada Recipe

Growing up in Texas, I've been lucky enough to experience some of the state's most unique and diverse cuisines. One dish that has always stood out to me is barbacoa, a deliciously tender and juicy meat deeply ingrained in Texas culture. And while barbacoa tacos are always famous, I've recently discovered a new favorite way to enjoy this beloved meat - a crispy and savory empanada. 
In this recipe, I'm excited to share my take on how to make a mouthwatering barbacoa empanada that's sure to impress your taste buds and satisfy your hunger. So join me in celebrating the delicious flavors of Texas with this easy and tasty recipe.

What is Barbacoa?

Barbacoa is a traditional Mexican dish typically consisting of slow-cooked meat, usually beef (how long does beef last?), lamb, or goat. The meat is typically seasoned with spices like cumin, garlic, and chili powder and then slow-cooked until it is tender and flavorful. Barbacoa is often cooked in a pit dug in the ground but can also be prepared in a slow cooker or oven. 

In Texas, barbacoa is a popular breakfast food served in tacos or as a burrito filling. It is also commonly served at family gatherings and celebrations.

Traditional Ingredients in Making Barbacoa

Here are some traditional ingredients for making barbacoa:

  • Beef: Barbacoa is typically made with beef, specifically the meat from the cow's head, cheeks, or neck. Meats like lamb, goat, or pork may also be used depending on the region.

  • Spices: Barbacoa is seasoned with a blend of spices that may include cumin, garlic, cloves, cinnamon, bay leaves, and Mexican oregano.

  • Chili Peppers: Dried chili peppers like guajillo, ancho, or pasilla often add a smoky and slightly spicy flavor to the barbacoa meat.

  • Vinegar: A small amount of vinegar or lime juice is often used to tenderize the meat and balance the flavors.

  • Banana Leaves: In some regions, barbacoa is wrapped in banana leaves before cooking to impart a subtle aroma and flavor to the meat.

The ingredients used in barbacoa may vary depending on the region or family recipe. Still, these are some common ingredients used in traditional barbacoa preparations.

Make your life easier by ordering cumin, garlic, cloves, cinnamon, bay leaves, Mexican oregano, chili peppers, and vinegar online; it's just a few clicks away!

What is an Empanada?

In Texas, empanadas are a popular food often associated with Tex-Mex cuisine. They are similar to traditional Latin American empanadas but with a Texan twist. 

Empanadas in Texas can come in various flavors and fillings, including beef, chicken, pork, cheese, vegetables, and even sweet fillings like apple or pumpkin. They are often served as a snack or appetizer in Tex-Mex restaurants and can be found at food trucks and markets. Some popular variations of empanadas in Texas include breakfast with eggs and chorizo and BBQ beef empanadas (What wine goes well with beef empanadas?) with a smoky, savory filling.

Helpful Tips for Making Perfect Empanadas

After many trials and some failed experiments, I've discovered how to make the perfect empanadas! By following these tips, you can be sure your empanadas will turn out crispy and delicious every time.

Keep the dough chilled.

Empanada dough can be sticky and challenging to work with if it becomes too warm - especially on a hot day. To avoid this, keep the dough chilled throughout the process. You can even chill it between steps if necessary.

Don't overfill the empanadas.

Overfilling the empanadas can cause the dough to tear or break while baking. Be sure to use the appropriate amount of filling for each empanada.

Seal the empanadas properly.

Use a fork to crimp the edges of the empanadas and seal them tightly. This will prevent the filling from leaking out while baking.

Brush the empanadas with egg wash.

Brushing the empanadas with a beaten egg or milk before baking gives them a shiny golden crust.

Use parchment paper

Line your baking sheet with parchment paper to prevent the empanadas from sticking to the pan and to make cleanup easier.

Avoid the crowds and shop for baking sheets and parchment paper online from the comfort of your home!

Experiment with fillings

While barbacoa is a delicious filling for empanadas, don't be afraid to experiment with other fillings such as chicken, cheese, vegetables, or fruit. Just make sure that the filling is dry enough, or it may cause the dough to become soggy.

Preheat the oven

Preheat your oven to the appropriate temperature before baking the empanadas. This will ensure even baking and a crispy crust.

Let them cool slightly before serving.

Allow the empanadas to cool for a few minutes after removing them from the oven. This will allow the filling to set and prevent burns from hot filling.

With these tips, you should be able to make perfect empanadas every time.

If you are an empanada lover, ensure you have tasted Yapa Artisan Empanadas, located in Dripping Springs City in Texas.

Ingredients for Making Barbacoa Empanadas

Here are the main ingredients for making barbacoa empanadas:

  • Empanada dough (either homemade or store-bought)

  • Barbacoa meat (either homemade or store-bought)

  • Cheese (such as Monterey Jack or cheddar)

  • Chopped onions

  • Chopped cilantro (how long does cilantro last?)

  • Sliced jalapeños (optional)

  • Egg wash (made with one beaten egg and a tablespoon of water)

Note: You can add or remove ingredients as you like depending on your preference. For example, you can include other toppings like salsa or avocado or use a different type of meat if you don't have barbacoa.
The Argentines are mighty proud of their empanadas, and rightly so. Learn more about The Absolute Best Of Argentinian Empanadas In Texas.

Barbacoa Empanadas Recipe

Empanada Dough:

Ingredients:

  • 2 1/2 cups of all-purpose flour(how long does flour last?)

  • 1/2 teaspoon of salt

  • 1/2 cup of unsalted butter, cut into small cubes

  • 1 egg

  • 1/4 cup of cold water

  • 1 tablespoon of white vinegar

    Experience the convenience and savings of buying all-purpose flour and salt online!

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

  2. Add the small cubes of unsalted butter to the bowl and use a pastry blender or your hands to mix until the mixture resembles coarse sand.

  3. In a separate bowl, beat the egg lightly with a fork. Add the cold water and white vinegar to the bowl and mix well.

  4. Add the egg mixture to the flour mixture and stir until the dough collides. Knead the dough with your hands for a few minutes until it becomes smooth and elastic.

  5. Divide the dough into two equal portions and form them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

    Online stores offer unbeatable prices for mixing bowl and pastry blender, so don't miss out!

Barbacoa Filling:

Ingredients:

  • 4 lbs of beef cheek or other beef cuts suitable for barbacoa

  • 1 onion, chopped

  • 6 cloves of garlic, minced

  • 2 bay leaves

  • 2 teaspoons of cumin powder

  • 1 teaspoon of dried Mexican oregano

  • 1 teaspoon of salt

  • 1/2 teaspoon of black pepper

  • 1/4 cup of white vinegar

  • 2 tablespoons of vegetable oil (how long does vegetable oil last?)

  • 2 cups of water

Instructions:

  1. Clean and trim the beef cheeks or other beef cuts, removing excess fat or connective tissue.

  2. Combine the chopped onion, minced garlic, bay leaves, cumin powder, Mexican oregano, salt, black pepper, white vinegar, and vegetable oil in a large mixing bowl. Mix well to create a marinade.

  3. Add the beef cheeks or other beef cuts to the marinade and coat them evenly with the mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.

  4. Preheat the oven to 325°F.

  5. In a large Dutch oven or oven-safe pot, add 2 cups of water and place the marinated beef cheeks or other beef cuts into the pot. Cover the pot with a tight-fitting lid and place it in the oven.

  6. Cook the beef for 3-4 hours or until the meat is tender and easily shreds with a fork. Remove the pot from the oven and let it cool slightly.

  7. Once the beef has cooled, remove any excess fat and discard the bay leaves. Shred the meat using two forks.

Note: This recipe can be adapted to use a slow or pressure cooker instead of the oven. The cooking time may vary depending on the method used.

Barbacoa Empanadas:

Ingredients:

  • empanada dough (store-bought or homemade)

  • 2 cups of barbacoa meat (shredded)

  • 1 cup of shredded cheese (Monterey Jack or cheddar)

  • 1/2 cup of chopped onions

  • 1/4 cup of chopped cilantro

  • Sliced jalapeños (optional)

  • 1 egg

  • 1 tablespoon of water

Instructions:

  1. Preheat the oven to 375°F (190°C).

  2. Combine the shredded barbacoa meat, shredded cheese, chopped onions, and chopped cilantro in a mixing bowl. Mix well.

  3. Roll out the empanada dough on a floured surface. Cut the dough into circles using a round cookie cutter or a small bowl.

  4. Spoon a small amount of the barbacoa meat mixture onto the center of each dough circle.

  5. Fold the dough to enclose the filling and crimp the edges with a fork to seal.

  6. In a small bowl, mix the egg and water to make an egg wash.

  7. Brush the egg wash over the top of each empanada.

  8. Place the empanadas on a baking sheet lined with parchment paper.

  9. Bake for 20-25 minutes or until golden brown.

  10. Allow the empanadas to cool for a few minutes before serving. 

Enjoy your delicious barbacoa empanadas!

Elevate your breakfast with these incredible chorizo tacos! Prepare for a burst of flavors that will tantalize your palate and turn Taco Sunday into a family favorite!

Yield: 12
Author: Nadine Madrigal
Barbacoa Empanadas Recipe

Barbacoa Empanadas Recipe

Prep time: 4 HourCook time: 25 MinTotal time: 4 H & 25 M
A Taste of Texas - How to Make a Tasty Barbacoa Empanada Recipe

Ingredients

Empanada Dough
  • 2 1/2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 cup of unsalted butter, cut into small cubes
  • 1 egg
  • 1/4 cup of cold water
  • 1 tablespoon of white vinegar
Barbacoa Filling
  • 4 lbs of beef cheek or other beef cuts suitable for barbacoa
  • 1 onion, chopped
  • 6 cloves of garlic, minced
  • 2 bay leaves
  • 2 teaspoons of cumin powder
  • 1 teaspoon of dried Mexican oregano
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 cup of white vinegar
  • 2 tablespoons of vegetable oil
  • 2 cups of water
Barbacoa Empanadas
  • 12 pcs empanada dough (store-bought or homemade)
  • 2 cups of barbacoa meat (shredded)
  • 1 cup of shredded cheese (Monterey Jack or cheddar)
  • 1/2 cup of chopped onions
  • 1/4 cup of chopped cilantro
  • Sliced jalapeños (optional)
  • 1 egg
  • 1 tablespoon of water

Instructions

Empanada Dough
  1. In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
  2. Add the small cubes of unsalted butter to the bowl and use a pastry blender or your hands to mix until the mixture resembles coarse sand.
  3. In a separate bowl, beat the egg lightly with a fork. Add the cold water and white vinegar to the bowl and mix well.
  4. Add the egg mixture to the flour mixture and stir until the dough collides. Knead the dough with your hands for a few minutes until it becomes smooth and elastic.
  5. Divide the dough into two equal portions and form them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
Barbacoa Filling
  1. Clean and trim the beef cheeks or other beef cuts, removing excess fat or connective tissue.
  2. Combine the chopped onion, minced garlic, bay leaves, cumin powder, Mexican oregano, salt, black pepper, white vinegar, and vegetable oil in a large mixing bowl. Mix well to create a marinade.
  3. Add the beef cheeks or other beef cuts to the marinade and coat them evenly with the mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
  4. Preheat the oven to 325°F.
  5. In a large Dutch oven or oven-safe pot, add 2 cups of water and place the marinated beef cheeks or other beef cuts into the pot. Cover the pot with a tight-fitting lid and place it in the oven.
  6. Cook the beef for 3-4 hours or until the meat is tender and easily shreds with a fork. Remove the pot from the oven and let it cool slightly.
  7. Once the beef has cooled, remove any excess fat and discard the bay leaves. Shred the meat using two forks.
Barbacoa Empanadas
  1. Preheat the oven to 375°F (190°C).
  2. Combine the shredded barbacoa meat, shredded cheese, chopped onions, and chopped cilantro in a mixing bowl. Mix well.
  3. Roll out the empanada dough on a floured surface. Cut the dough into circles using a round cookie cutter or a small bowl.
  4. Spoon a small amount of the barbacoa meat mixture onto the center of each dough circle.
  5. Fold the dough to enclose the filling and crimp the edges with a fork to seal.
  6. In a small bowl, mix the egg and water to make an egg wash.
  7. Brush the egg wash over the top of each empanada.
  8. Place the empanadas on a baking sheet lined with parchment paper.
  9. Bake for 20-25 minutes or until golden brown.
  10. Allow the empanadas to cool for a few minutes before serving.

Nutrition Facts

Calories

648.29

Fat

44.05 g

Sat. Fat

18.46 g

Carbs

22.96 g

Fiber

1.17 g

Net carbs

21.8 g

Sugar

0.92 g

Protein

37.46 g

Sodium

500.07 mg

Cholesterol

178.34 mg

Percentages are based on a diet of 2000 calories a day.

 
Nadine Madrigal
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