2 boneless short ribs
½ small white onion, chopped
2 cloves garlic, smashed
¼ cup water
½ cup merlot
½ jalapeno, minced
2 sheets of prepackaged puff pastry
Avocado~Cilantro Sauce for dipping, recipe follows
Cut each short rib in half and place in the crockpot. Add onion, garlic and jalapeno. Pour the water and merlot over. Cook on low for 6 to 8 hours, until meat is tender enough to shred with a fork. Shred the meat. Cool with the sauce.
Preheat the oven to 400 degrees. Defrost the puff pastry. Roll out on a floured board. Cut circles with a 6” cutter. Place ¼ cup of the meat on the center of each circle. Brush the edge with water. Fold in half, crimping the edge with a fork to seal. Place the empanadas on a greased cookie sheet and bake for 22 to 25 minutes. Serve with Avocado-Cilantro Sauce.
½ cup sour cream
1 small avocado, cut into chunks
juice from one lime
¼ cup of cilantro
¼ of a jalapeno, chopped
In a mini-chop, add the cilantro and jalapeno. Pulse to mince. Add sour cram, avocado and lime juice. Pulse to combine.
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