Dish: Eric's Oxtail Empanada with Corn Salsa
4 cup a/p flour
1 cup pork lard
2/3 cup water, cold
1/3 cup whole milk, cold
3 tsp baking powder
2 tsp salt
Braised meat filling:
4 ea oxtail
1 qt beef stock
1 lb pork belly
1 tsp cumin
1 tsp paprika
½ tsp adobe
½ tsp chipotle, just juice
1 ea corn, just kernels
1 cup cherry tomatoes, quartered
1 ea lime, juice
1 ea poblano, roasted
1 tsp cilantro, chopped
Mole, just brushed on the plate
For the empanada dough, put all the ingredients in a mixer and mix until it all comes together. Then rest it. Take it out and roll it out to 1/8”. Use a ring cutter to cut
circles and put off to the side.
In a pressure cooker with a little oil, butcher the meat off the oxtail. Add sseasoning. Add the stock and cover. Cook for 40 minutes. When the meat is done,
stuff it into the empanada, fry for 5 minutes at 350.
For the salsa, take the corn off the cob and put it into a pan that’s rippling hot to char. Toss the poblanos in oil and roast at 500 for 15-20 minutes. Quarter cut the
cherry tomatoes and dice up the peppers when finished. Add the chopped cilantro and lime juice.
Assemble with mole on the bottom, empanadas on plate and salsa on top.