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Preheat the oven to 350 degrees F (180 degrees C).
Apple Juice (1 1/2 cups)
in a medium, microwave-safe bowl for 1 minute or until warm. Dissolve the
Chicken Bouillon Powder (1 Tbsp)
in the warm juice.
Pour the mixture into a large bowl. Stir in the
Yellow Onion (1/2)
Garlic (2 cloves)
Crushed Red Pepper Flakes (1/4 tsp)
Boneless Ribeye Steak (1 lb)
to the marinade. Massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour.
Drain the marinade, reserving the meat and onion.
Vegetable Oil (1 Tbsp)
in a large skillet over medium-high heat. Cook the beef in a single layer for 2 to 3 minutes per side or until browned. Repeat with remaining slices of beef and onion.
Finely chop the cooked meat and place in a large bowl with onion. Mix in the
Diced Green Chiles (1 can)
Place 2 rounded tablespoons of beef mixture in the center of each
Empanada Dough Shells (12)
. Fold the edge over the filling to form a half circle. Crimp edges to seal. Place on a baking sheet and brush with the
Large Egg (1)
Bake for 30 minutes or until golden.
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