Name: Panamanian Ropa Vieja Empanadas
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 2 lb. Beef Stew Chuck Roast (sliced into 1-2" pieces); 1 tbsp. Olive Oil; 1 tsp. Fine Sea Salt; 1 Yellow Onion (finely chopped); 1 Red Bell Pepper (chopped); 1 Green Bell Pepper (chopped); 4 Garlic Cloves (minced); 1 tsp. EACH: Ground Cumin, Paprika, Dried Oregano; 1 14.5 oz can Diced Tomatoes; 2 cups Beef Broth or Stock; 1/2 cup Pitted Green Olives (chopped); 1/4 cup Fresh Cilantro (chopped); 3 1/2 cups All Purpose Flour; 2 tsp. Fine Sea Salt; 2 tsp. Granulated Cane Sugar; 1 tsp. White Vinegar; 1/4 cup Olive Oil; 1 cup Ice Cold Water; 1 cup Plain Greek Yogurt; 1/2 cup Fresh Cilantro; Juice of 2 Lemons; Salt & Black Pepper (to taste)

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These Panamanian Ropa Vieja Empanadas with a crunchy exterior are filled with slow cooked beef stew that’s super tender and has incredible flavor from the spices, green olives, and peppers. You can enjoy the rope vieja on its own with fried plantains, black beans, and rice, or make a quick homemade empanada dough to roll them up in!

Ingredients you’ll need:

Beef Stew Chuck Roast, sliced into 1-2″ pieces
Olive Oil
Fine Sea Salt
Yellow Onion
Red Bell Pepper
Green Bell Pepper
Garlic Cloves
1 tsp. EACH: Ground Cumin, Paprika, Dried Oregano
14.5 oz can Diced Tomatoes
Beef Broth or Stock
Pitted Green Olives
Fresh Cilantro

How to Make Homemade Empanada Dough:

Empanada dough is similar to shortcrust pastry as it consists of flour, salt, olive oil, white vinegar, and water. It’s a very easy dough to make at home, and perfect for frying or baking! You simply knead until a smooth dough, then let rest 30 minutes to help the gluten relax for a more tender, pliable dough that is easier to roll out.

Can you Make Empanadas in Advance?

Yes, empanadas are a great make ahead recipe! You can fully make the empanadas, let cool for 15-20 minutes, then store in airtight containers in the fridge up to 4-5 days. I recommend separating each layer of empanadas with a paper towel or parchment paper to retain any moisture.

To reheat from the fridge, place in the oven at 400F for 8-10 minutes.

You can also freeze in freezer-safe bags for up to 2 months. To reheat from the freezer, wrap in parchment paper then aluminum foil to heat in the oven at 400F for 15-20 minutes. Uncover the last 5-10 minutes to crisper up again.

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Panamanian Ropa Vieja Empanadas

5 from 2 votes

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Prep Time20

Cook Time3

Total Time3 20

Servings:

Ingredients

For the Panamanian Ropa Vieja:

2 lb. Beef Stew Chuck Roast sliced into 1-2" pieces
1 tbsp. Olive Oil
1 tsp. Fine Sea Salt
1 Yellow Onion finely chopped
1 Red Bell Pepper chopped
1 Green Bell Pepper chopped
4 Garlic Cloves minced
1 tsp. EACH: Ground Cumin, Paprika, Dried Oregano
1 14.5 oz can Diced Tomatoes
2 cups Beef Broth or Stock
1/2 cup Pitted Green Olives chopped
1/4 cup Fresh Cilantro chopped

For the Empanada Dough:

3 1/2 cups All Purpose Flour
2 tsp. Fine Sea Salt
2 tsp. Granulated Cane Sugar
1 tsp. White Vinegar
1/4 cup Olive Oil
1 cup Ice Cold Water

For the Green Goddess Dipping Sauce:

1 cup Plain Greek Yogurt
1/2 cup Fresh Cilantro
Juice of 2 Lemons
Salt & Black Pepper to taste

Instructions

To Make the Panamanian Ropa Vieja:

Preheat oven to 350F.
Add a large dutch oven pot over medium high heat. Let heat up for 4-5 minutes.
Season the beef stew meat with salt (and black pepper, if desired). Add the olive oil, then the stew meat to the dutch oven.
Sear 2-3 minutes on each side.
Add the remaining ingredients and stir to combine. Cover with the dutch oven lid.
Carefully transfer to the oven to cook 2-3 hours, until the meat is super tender.
Spoon the meat out of the stew to shred between two forks, then add back to the dutch oven to soak in the sauce. Set aside to cool to room temperature.

To Make the Empanada Dough:

While the stew is slow cooking, make the dough by combining the flour, salt, and sugar in a large bowl. Add the olive oil and vinegar. Mix until sand-like texture.
Add the water and mix until a shaggy dough, then turn out on a clean surface to knead until a smooth and pliable dough. Cover and let rest at room temperature for 30 minutes.
To Assemble the Empanadas:
On a floured surface, roll out the dough to 1/4″ thick. Using a 4-5″ cookie cutter (or drinking glass), cut out as many circles as you can. Re-roll the dough, if necessary.
Use a fine mesh strainer to transfer the stew to a bowl so that you don’t have any liquids. Add 2-3 tbsp of the stew into the center of each dough circle.
Fold over the dough to create a half moon shape and pinch the ends to seal. Use a fork to crimp the edges together.

To Cook the Empanadas:

To Fry: Heat up 1-2″ of neutral frying oil over medium heat until glistening, about 8-10 minutes. Fry the empanadas in small batches, until deeply golden and crispy on all sides. Remove with a large fork to a paper towel lined plate.
To Bake: Place the empanadas on a rimmed baking pan lined with parchment paper. Generously brush each with olive oil, then bake 15-20 minutes at 400F, until deeply golden. Flip halfway through.

To Make the Dipping Sauce:

Add all ingredients to a high speed blender to pulse until smooth. Enjoy with the warm empanadas!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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