Cheesy Oxtail Empanadas
These golden crispy Cheesy Oxtail Empanadas are the ultimate indulgence. Tender fall-apart oxtail is wrapped in a blanket of melty provolone cheese and tucked inside a perfectly fried empanada shell. The oxtail is marinated for up to two days in a bold blend of green seasoning, thyme, ginger, garlic, and browning, then slow simmered until rich and deeply flavorful. Each bite delivers savory meat, creamy cheese, and buttery crispness, balanced by a cool and tangy sweet chili mayo on the side. Whether you’re serving them as a party appetizer or a decadent snack, these empanadas are guaranteed to steal the show.
Servings: 10
Ingredients
- 10-12 6 inch empanada wrappers
- Canola oil for frying
- 10-12 provolone cheese slices
Oxtail
- 3-4 lbs of oxtails
- 1 cups bell peppers chopped
- 1/2 cup red onion chopped
- 1/2 cup green onion chopped
- 1/2 cup green seasoning
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tbsp oregano dried
- 1 tbsp all spice powder
- 7-8 sprigs of thyme tied together
- 2 tbsp browning
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp canola oil
Creamy Sweet Chili Sauce
- 1 cup sweet chili sauce
- 1/4 cups mayo
- 1 tbsp soy sauce
Instructions
Creamy Sweet Chili Sauce
- In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.
Oxtail
- In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
- Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
- In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
- Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
- Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
- Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
- Skim off excess oil from the gravy, then bring to a boil and reduce until thickened.
- Return the shredded oxtail to the pot, mix well, then remove from heat and set aside to cool.
Assemble
- Lay out the wrapper: Place a 6-inch empanada wrapper on a clean, flat surface or cutting board
- Add the first layer of cheese: Place a layer of provolone cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
- Spoon on the oxtail: Add a generous spoonful of the cooled, shredded oxtail over the cheese layer. Be careful not to overfill—about 2 tablespoons of filling is ideal to prevent leakage.
- Top with more cheese: Add another small layer of provolone cheese over the oxtail. This double layer of cheese adds flavor and helps bind the filling together.
- Fold and seal: Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
- Repeat: Continue assembling the remaining empanadas using the same method.
- Heat a large pot of canola oil to 350F.
- Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
- Once cooked, rest on a cooling rack until you’re ready to eat.
- Serve with the creamy sweet chili sauce and enjoy!