Cheesy Oxtail Empanadas – Black Foodie Finder

Golden, Crispy, Cheesy — and Packed with Tender Oxtail

These Cheesy Oxtail Empanadas deliver everything you want in a bite: crispy, golden shells, melty provolone cheese, and fall-apart oxtail braised with rich Caribbean flavor. Each hand pie is double layered with cheese and loaded with slow-simmered meat, then dipped in a creamy sweet chili sauce that balances heat, tang, and just the right amount of sweetness.

This is street food meets slow food, all wrapped in a deliciously portable package.

Ingredients

Empanadas

• 10–12 6-inch empanada wrappers
• Canola oil for frying
• 10–12 slices provolone cheese

Oxtail Filling

• 3–4 lbs oxtails
• 1 cup chopped bell peppers
• 1/2 cup chopped red onion
• 1/2 cup chopped green onion
• 1/2 cup green seasoning
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tbsp dried oregano
• 1 tbsp allspice powder
• 7–8 sprigs thyme, tied
• 2 tbsp browning
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Creamy Sweet Chili Sauce

• 1 cup sweet chili sauce
• 1/4 cup mayo
• 1 tbsp soy sauce

Step-by-Step Instructions

Step 1: Make the Creamy Sweet Chili Sauce

• In a small bowl, mix sweet chili sauce, mayo, and soy sauce.
• Stir until smooth and fully combined.
• Refrigerate until ready to serve.

Step 2: Marinate the Oxtail

• In a large bowl, combine all ingredients listed under “Oxtail” except brown sugar and canola oil.
• Mix thoroughly and marinate for 24–48 hours.

Step 3: Sear and Simmer

• Heat canola oil and brown sugar in a large pot over medium heat. Stir constantly until sugar caramelizes into a light brown.
• Remove oxtail from marinade, reserving the liquid.
• Sear oxtail on all sides in batches. Set aside.
• Deglaze the pot with reserved marinade. Return oxtail and add water to barely cover the meat.
• Simmer over low heat for 2–3 hours until fall-apart tender.

Step 4: Shred and Thicken

• Remove oxtail from the pot and shred the meat, discarding bones.
• Skim off excess oil from the gravy.
• Boil gravy until thickened. Return shredded meat and stir to combine. Let cool.

Step 5: Assemble the Empanadas

• Lay a 6-inch wrapper on a clean surface.
• Place a slice of provolone cheese in the center.
• Add about 2 tbsp shredded oxtail on top.
• Layer with another half slice of cheese.
• Fold wrapper into a half-moon shape and seal edges. Crimp with fork to close.
• Repeat until all empanadas are assembled.

Step 6: Fry the Empanadas

• Heat canola oil to 350°F.
• Fry empanadas in batches for 4–5 minutes until golden brown and crispy.
• Transfer to a cooling rack and let rest.

Step 7: Serve

• Plate with a side of the creamy sweet chili sauce.
• Serve warm and enjoy every crispy, cheesy bite!

About the Creator

Rey is the culinary artist behind King Cooks, known for reimagining comfort classics with bold Caribbean flavor and a gourmet street food twist.

Follow him for more flavor-packed creations and recipe inspiration.

Rey | @kingcooksofficial