Empanadas de Costillar con Salchicha y Salsa Picante | Cook & Laucha 2x1

Rain or shine, there's always a barbecue when Cook and Laucha get together. Today they're making rib empanadas with sausage and hot sauce. Don't miss out! Follow us on social media for more recipes!   / tastemadees     / tastemadees   INGREDIENTS: For the Empanada Dough: 500 g all-purpose flour 300 ml warm water 100 g beef fat 10 g for the salt For the Sauce: 5 jalapeño peppers (seeds and veins removed), roughly chopped 1 bunch of cilantro 2 cloves of garlic Juiced lemons 1/2 cup olive oil INSTRUCTIONS: For the Empanada Dough: Sifted flour is placed on a work surface, a well is made in the center, and the melted fat and salt are added. Warm water is added gradually, and the dough is kneaded until well combined. Let the dough rest for 20 minutes. Roll out the dough as thinly as possible and use a cookie cutter to cut out discs of the desired size. Assemble the empanadas, seal them with the traditional crimped edge, and fry in plenty of oil or fat. For the Sauce: Process all the ingredients