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