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Spicy Steak Empanadas | Sweet Heat with Rick Martinez

In our latest episode of Sweet Heat, Rick is taking it back to the family steak nights of his childhood by whipping up some Spicy Steak Empanadas. He starts with a simple homemade dough (whiz it together in the food processor for the easiest prep), then grills up a juicy ribeye and guajillo peppers for a smoky, spicy filling. These lil’ pockets of goodness are perfect to tuck into anytime. This video is produced in partnership with Beef Loving Texans. GET THE RECIPE ►► https://f52.co/3KKnQLX For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez Mentioned in this video: Beef Loving Texans: https://beeflovingtexans.com/ Looking for something specific? VIDEO CHAPTERS 00:00:00 Intro 00:01:18 The game plan 00:02:01 Make that dough 00:05:23 Get your grill on 00:06:49 Prep the filling 00:11:02 Roll, cut, fill, fold 00:15:19 Get your grill on, Pt. 2 00:15:37 A lil’ extra zing 00:16:30 Add the finishing touches PREP TIME: 3 hours COOK TIME: 1 hour MAKES: 18 empanadas INGREDIENTS For the steak and salsa: 1 (16-ounce) ribeye steak (about 1 ¼ inches thick) 3 large Roma tomatoes, cored 1/2 large white onion, halved 3 garlic cloves, lightly crushed (unpeeled) 1/2 cup homemade chicken stock or store-bought low-sodium chicken broth 3 large chiles guajillos (36 grams), stemmed and seeded 2 chiles de árbol (4.8 grams), stemmed (and seeded for a milder flavor) 1 dried bay leaf 2 teaspoons Kosher salt 1 teaspoon dried oregano, preferably Mexican 1 teaspoon freshly ground black pepper For the empanada crust: 4 cups all-purpose flour 2 teaspoons paprika 2 teaspoons kosher salt 1 cup lard, room temperature 1/4 cup tequila 4 ounces queso fresco, crumbled and divided 2 eggs beaten to blend (for glaze) For the chimichurri-inspired dipping sauce: 2 serrano peppers, charred and finely chopped (seeded for a milder flavor) 1 large scallion, finely chopped 1/2 cup fresh cilantro or parsley, finely chopped 3 tablespoons freshly squeezed lime juice 3 tablespoons extra-virgin olive oil 1 teaspoon kosher salt SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.