Ropa Vieja Empanadas

Name: Ropa Vieja Empanadas
Prep time: 20M
Total time: 70M
Yield: 10 Serves
Cuisine: Caribbean
Ingredients: 2 lbs. flank steak, cut into 3- x 4-inch pieces; 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 cup finely chopped yellow onion; 1 cup finely chopped green pepper; 1 jar Sofrito; 1 tbsp. Minced Garlic; 1 can Tomato Sauce; 1 packet Sazón with Coriander and Annatto; 1 packet Powdered Beef Flavored Bouillon; ¼ tsp. Ground Black Pepper; ¾ cup Manzanilla Spanish Olives Stuffed with Minced Pimientos; ⅓ cup Capers; 1 tbsp. finely chopped fresh cilantro; 1 egg, beaten; 1 pkg. Empanada Dough for Baking

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<h2 class="subheader">Instant Pot Beef Empanadas</h2> If you’re a fan of empanadas, you’ll love this version. Make this meat-filled recipe easily in an Instant Pot®: Ropa Vieja Empanadas, inspired by the Cuban classic, a dish made of shredded beef and seasoned with GOYA® <a title="Sofrito" href="https://goya.com/en/products/sofrito" data-udi="https://goya.com/en/products/sofrito">Sofrito</a>, <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-udi="https://goya.com/en/products/tomato-sauce">Tomato Sauce</a>, garlic, onion, green peppers, GOYA® <a title="Powdered Beef Flavored Bouillon" href="https://goya.com/en/products/seasonings/bouillon#powdered-beef-flavored-bouillon" data-udi="https://goya.com/en/products/seasonings/bouillon#powdered-beef-flavored-bouillon">Powdered Beef Flavored Bouillon</a>, Sazón, olives and capers. Finally, wrap this tasty blend in convenient GOYA® <a title="Empanada Dough for Baking" href="https://goya.com/en/products/empanada-dough-for-baking" data-udi="https://goya.com/en/products/empanada-dough-for-baking">Empanada Dough for Baking</a>, then bake until golden brown. Enjoy them while hot any time. They’re delicious!

Total Time

70m

Prep Time:20m

Yields:10 Serves

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Ingredients

2 lbs.

flank steak, cut into 3- x 4-inch pieces

1 tsp.

GOYA® <a href="https://goya.com/en/products/adobo-with-pepper" title="Adobo with Pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>

2 tbsp.

GOYA® Extra Virgin Olive Oil

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1 cup

finely chopped yellow onion

1 cup

finely chopped green pepper

1 jar
(12 oz.)

GOYA® Sofrito

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1 tbsp.

GOYA® Minced Garlic

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1 can
(8 oz.)

GOYA® Tomato Sauce

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1 packet

GOYA® Sazón with Coriander and Annatto

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1 packet

GOYA® Powdered Beef Flavored Bouillon

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¼ tsp.

GOYA® Ground Black Pepper

¾ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, sliced

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⅓ cup

GOYA® Capers, drained

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1 tbsp.

finely chopped fresh cilantro

egg, beaten

1 pkg.
(14 oz.)

GOYA® Empanada Dough for Baking, (10) thawed according to package directions

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Directions

Kitchen View

Step 1

Season flank steak with Adobo seasoning. Set Instant Pot cooker to SAUTE setting over MEDIUM heat; heat olive oil. Cook steak pieces for 2 to 3 minutes per side or until browned; transfer to plate. Add onion, green pepper, Sofrito and garlic; cook for 2 to 3 minutes or until slightly softened. Stir in 2 cups water, tomato sauce, Sazón, beef bouillon and pepper.

Step 2

Return beef to Instant Pot; add olives and capers. Cover with lid; lock and seal in position. Set cooker to PRESSURE on HIGH for 25 minutes. Turn off heat and manually release pressure according to manufacturer’s instructions. Carefully remove lid. Transfer beef to bowl. Set Instant Pot cooker to SAUTE setting over HIGH heat. Cook for 5 minutes or until sauce is thickened to consistency of barbecue sauce. Meanwhile, shred beef with 2 forks; toss with enough sauce to coat meat. Stir in cilantro. Let cool completely.

Step 3

Whisk egg with 1 tbsp. water. Lightly brush edges of discos with some of the egg wash. Add 1/4 cup beef filling to center of each disco. Fold over and pinch edges together to seal.

Step 4

Preheat oven to 400°F. Transfer empanadas to parchment paper–lined baking sheet; brush tops with remaining egg wash. Bake for 15 to 20 minutes or until golden brown and crispy. Notes: Serve empanadas with chimichurri, guacamole or sour cream if desired. Serve leftovers as tacos, quesadillas or burritos.

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Recipe Tags

Ropa Vieja Empanadas

Prep Time: 20m

Total time: 70m

Yields: 10 Serves

Ingredients

2 lbs.

flank steak, cut into 3- x 4-inch pieces

1 tsp.

GOYA® <a href="https://goya.com/en/products/adobo-with-pepper" title="Adobo with Pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

finely chopped yellow onion

1 cup

finely chopped green pepper

1 jar (12 oz.)

GOYA® Sofrito

1 tbsp.

GOYA® Minced Garlic

1 can (8 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón with Coriander and Annatto

1 packet

GOYA® Powdered Beef Flavored Bouillon

¼ tsp.

GOYA® Ground Black Pepper

¾ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, sliced

⅓ cup

GOYA® Capers, drained

1 tbsp.

finely chopped fresh cilantro

egg, beaten

1 pkg. (14 oz.)

GOYA® Empanada Dough for Baking, (10) thawed according to package directions

Directions

Step 1

Step 2

Step 3

Whisk egg with 1 tbsp. water. Lightly brush edges of discos with some of the egg wash. Add 1/4 cup beef filling to center of each disco. Fold over and pinch edges together to seal.

Step 4

Return

Kitchen View

Ropa Vieja Empanadas

Prep Time: 20m

Total time: 70m

Yields: 10 Serves

Ingredients

2 lbs.

flank steak, cut into 3- x 4-inch pieces

1 tsp.

GOYA® <a href="https://goya.com/en/products/adobo-with-pepper" title="Adobo with Pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

finely chopped yellow onion

1 cup

finely chopped green pepper

1 jar (12 oz.)

GOYA® Sofrito

1 tbsp.

GOYA® Minced Garlic

1 can (8 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón with Coriander and Annatto

1 packet

GOYA® Powdered Beef Flavored Bouillon

¼ tsp.

GOYA® Ground Black Pepper

¾ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, sliced

⅓ cup

GOYA® Capers, drained

1 tbsp.

finely chopped fresh cilantro

egg, beaten

1 pkg. (14 oz.)

GOYA® Empanada Dough for Baking, (10) thawed according to package directions

Directions

Step 1

Step 2

Step 3

Whisk egg with 1 tbsp. water. Lightly brush edges of discos with some of the egg wash. Add 1/4 cup beef filling to center of each disco. Fold over and pinch edges together to seal.

Step 4

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Ropa Vieja Empanadas

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Sofrito

Minced Garlic

Tomato Sauce

Sazón with Coriander and Annatto

Powdered Beef Flavored Bouillon

Ground Black Pepper

Manzanilla Spanish Olives Stuffed with Minced Pimientos

Capers

Empanada Dough for Baking

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Recipe Tags

Ropa Vieja Empanadas

Ingredients

Directions

Ropa Vieja Empanadas

Ingredients

Directions

Reviews

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