Chicken Birria Empanadas Recipe (with Video)

Searing the Chicken
1. Add a tablespoon of oil to a Dutch oven and sear the chicken for 5 minutes per side.
2. Cook in batches if you have a lot.
3. Remove the pot from heat and set to the side.
Preparing the Chiles
1. Remove the seeds and stems from your chiles and add them into the pot along with half of an onion in quarters and two Roma tomatoes cut in fours.
2. Cover with about 2 cups of water and add a bay leaf.
3. Bring to a boil, reduce to a simmer and let cook uncovered for 10 minutes.
Blending the Ingredients
1. Spoon the chiles, tomatoes and onions into the blender and remove the bay leaf.
2. Smash the garlic cloves and add them to the blender along with oregano, cinnamon, cumin, paprika and salt.
3. Add 1 cup of the water from the pot and 1 1/4 cup of chicken broth.
4. Blend until smooth.
Combining and Cooking
1. Add the blended mixture to the Dutch oven over the chicken.
2. If necessary, strain the mixture over the chicken.
3. Turn the fire back on.
4. Once it starts bubbling, lower the heat to a simmer, cover and let cook for about 30 minutes or until the chicken is cooked all the way through.
Shredding the Chicken
1. Once cooked, shred the meat off the bone and add it back to the pot.
Preparing the Empanada Dough
1. Flour your surface and gently roll out your premade empanada dough.
Filling and Frying the Empanadas
1. Brush the edges with egg wash.
2. In the center, add cheese, then chicken, then onions and cilantro.
3. Carefully fold dough over into a crescent.
4. Using a fork, crimp the edges.
5. Fry in 350 degree oil for about 5 minutes until golden brown.
Serving
1. Add some consommé to a bowl.
2. Dip the empanada in the consommé and enjoy.