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Place 2-3 lb Roast Beef into skillet and sear on all sides
Then once browned place into a crock pot and add
the following :
Thinly slice 2 med sized red onions 2 cups small diced sweet onion 2 jalapenos diced 2 poblanos diced
In a food processor combine the following:
6 roma tomatoes 2 garlic cloves smashed/ or 1 tsp minced in oil 1 ½ tbsp oregano 1 ½ tsp cumin 2 bay leaves 1 tbsp salt pinch pepper 1 tsp crushed red pepper flakes 1 cup dry wine *i use Pescevino a sweet dry red wine, my favorite :) Italian wine mainly for seafood. 1 cup water per 1lb beef. (ex 2lb roast = 2 cups water)
then add to the crock pot and cook on high for 4-6 hours until fork tender and falling apart and cool completely then strain liquid and remove bay leaves.
Next you will need :
1 med sized 4 inch empanada maker that folds over :)
1 cup flour 4 cans refrigerated biscuits *Pillsbury grands are what I use 2 cups monterrey jack cheese shredded 1 cup queso blanco cheese shredded
Mix the cooled Shredded beef with the shredded cheese in a large bowl and set aside
Flour your surface and roll out the biscuits to fit the empanada maker one at a time place them in it
Fill each one with a heaping tablespoon of filling and fold over to crimp and remove excess crust
place on parchment paper lined tray and bake in oven on 350 degrees 12 min approx til golden brown and crispy , enjoy:)
*TIP: I keep the crock pot liquid in an old ketchup bottle for a dipping sauce if anyone wants it.