Page 117 - Whats The Vibe By Chef Bruja

Prep Time: 5 minutes Oxtail

Co king Time: 10 - 15 minutes

Se ving Size: 3 - 6 Empanadas

Inst uctio s Ing edients

• First, start by referring to page 41 on how to make the oxtails and for all the ingredients you need.

• 1 - 2 Empanada Discs. ( 10 pack )
• One pound of oxtails will be good for one pack of empanada discs which is ten empanadas. So lesson all the

ingredi- ents by one. As well as if you want your oxtail empanadas without butter beans or carrots, just • 1 - 2 cups vegetable or peanut oil.

make it without them.

• Once your oxtails are done, let them cool down for 10 minutes. Your oxtails should be very tender to help

pull apart for later.

• Grab a separate bowl, and separate whatever pieces haven’t fallen off the bone, so everything is completely

separat- ed. You can do this with two forks; I prefer to pick the fat pieces out before putting in the empanada,

but if you prefer the fat pieces, then leave them.

• Grab a small bowl of warm water and a fork for sealing.

• Take your empanada and add two spoonfuls of your oxtail to the middle of your discs. Then take your finger

and dip it in the water. Put your water all around the ends of your discs.

• Take one end and fold over your meat, and close.

• Take your fork and press against the ends all the way through till it is sealed. Do the same for the other side.

Flip them over and repeat.

• While you’re doing this, you want to grab your medium-wide set pan or pot and add 1 - 2 cups of oil.

• Let that heat up for 10 minutes on high till it is 350 degrees Fahrenheit.

• Place 2 - 3 empanada in the oil, make sure there’s enough room to be cooked fully. To make empanadas in

the oil can have them stick together.

• This should take about 3 - 4 minutes to cook on each side. They’re ready to flip when it is golden brown.

• Once they’re all done, set aside on a paper towel or rack to drain the excess oil. Let cool for 5 minutes and

enjoy!

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