Join the Cravings Crew

You’re attempting to view exclusive content only for members in the Craving Crew

Join the Cravings Crew

You’re attempting to view exclusive content only for members in the Craving Crew

Current Plan
Your Cart (0 items)
Continue Shopping
Need help?
Estimated total
$0.00
Shipping & taxes calculated at checkout

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

FREE shipping over $79

Quesa-Birria Empanadas

Quesa-Birria Empanadas

SERVES: Makes 20 empanadas PREP: 20 minutes TOTAL TIME: 4-5 hours

Quesa-Birria Empanadas

SERVES: Makes 20 empanadas PREP: 20 minutes TOTAL TIME: 4-5 hours

A hearty snack or easy dinner, this crowd-pleasing recipe is inspired by Chica restaurant chef Lorena Garcia’s version that she prepared with Chrissy at the Food & Wine Classic in Aspen.

If there’s a universal truth in life, it’s that pockets make everything better, whether we’re talking about your favorite dresses or the best food. What’s this theory based on? Empanadas. These delicious pockets of dough are packed with flavor that comes from your choice of seasoned meats, veggies, and cheese, obviously. In this case, we took inspiration from the slow-braised brisket birria version chef Lorena Garcia serves at her restaurant Chica in Aspen, CO. They’re fried to golden perfection and best eaten by hand, alongside a broth-like dipping sauce.

  • 2.5  lb beef brisket 

  • 2   tablespoons ancho chile powder 

  • 32  ounces beef stock 

  • 1  cinnamon stick 

  • 2  bay leaves 

  • 6  cloves

  • ¼   cup San Marzano tomatoes 

  • 1  tablespoon toasted coriander 

  • 1  tablespoon black peppercorns 

  • 2  teaspoons toasted cumin seed 

  • tablespoons fresh oregano, chopped 

  • ½  teaspoon tomato paste 

  • 4-5  medium garlic cloves, smashed

  • ¼  of a medium to large onion, sliced 

  • 1  tablespoon salt 

  • 1  teaspoon black pepper 

  • ¼  cup canola oil plus 6-8 cups for frying 

  • 20  empanada wrappers (labeled for frying)

  • 15  ounces Oaxaca or Monterey Jack cheese, grated 

  • 2  scallions, thinly sliced 

  • 1  tablespoon cilantro, chopped

You May also like

1 hour | Serves 4–6

Crispy Eggplant “Steaks” with Fried Rice & Mushroom Gravy

A hearty, comforting alternative holiday main dish from The Korean Vegan.

35 minutes | Serves Makes 32 twists

Prosciutto & Parmesan Twists

These look fancy, but don’t get it twisted—they’re so easy!

25 minutes | Serves 4-6

Wonton Soup Pot Pie

A truly showstopping dish that's perfect for Lunar New Year.

20 minutes | Serves 4

Green Goddess Caesar Salad with Chicken

A kinda-healthy dish that actually tastes good.

shop by category