Ropa Vieja Empanadas
Chef Jovana Urriola of Colada Shop | Washington, D.C.
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Ropa Vieja:
4 pounds chuck roll, cut into large pieces
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons neutral oil
1 yellow onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
6 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon smoked paprika
½ tablespoon dried oregano
2 cups beef stock
1 cup tomato sauce
1 cup crushed tomatoes
2 bay leaves
¼ cup sliced olives
¼ cup chopped cilantro leaves
Empanada Dough:
4 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons kosher salt
½ cup lard
¼ cup neutral oil
1 tablespoon white vinegar
1 egg
To Assemble and Serve:
All-purpose flour
Oil for frying
METHOD
For the Ropa Vieja:
Heat oven to 300°F. Place beef in a mixing bowl. Season with salt and pepper. Set aside. In a large, heavy-bottomed pan over medium-high heat, heat oil. Add seasoned beef and sear on all sides until evenly browned. Add onions and bell peppers. Cook 10 minutes, stirring occasionally, until peppers are softened. Add garlic and cook 1 minute, or until fragrant. Add cumin, paprikas, and oregano. Cook 30 seconds. Add stock, tomato sauce, crushed tomatoes, and bay leaves. Bring mixture to a simmer. Transfer to a hotel pan. Cover with parchment paper and aluminum foil. Cook 3 hours, or until beef is fork-tender. Remove from oven and let rest 20 minutes. Transfer braising liquid to a large saucepan. Shred beef and place in saucepan with sauce. Add olives. Place pan over medium heat and cook 15 minutes, or until warmed through. Taste and adjust seasoning with salt. Fold in cilantro. Remove from heat and let cool.
For the Empanada Dough:
In a large mixing bowl, combine flour, sugar, and salt. Using gloved hands, incorporate lard until a crumb-like consistency is achieved. Add oil, vinegar, egg, and ¾ cup water. Mix until dough comes together. Wrap tightly in plastic wrap and let sit 30 minutes at room temperature. Unwrap and roll to a ⅛-inch thickness. Using a 6-inch cookie cutter, punch out rounds. Set aside.
To Assemble and Serve:
Place Empanada Dough on a lightly floured work surface. Fill with Ropa Vieja. Fold, seal, and crimp edges. Set aside. In a deep fryer, heat oil to 350°F. Add filled Empanada and fry 3 minutes, or until golden brown. Transfer to a paper towel-lined plate and let drain. Serve warm.
