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Beef And Goat Cheese Empanada With Piquillo Pepper Sauce And Pickled Red Onion

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2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons salt

1 teaspoon sugar

6 tablespoons cold lard, cut into small pieces

2 tablespoons cold unsalted butter, cut into small pieces

1 large egg yolk

1/3 cup ice water

1 tablespoon distilled white vinegar

1/4 cup canola oil, plus more for frying

3 pounds short ribs

Kosher salt and freshly ground black pepper

4 whole cloves garlic

1 1/2 cups dry red wine

1 cup red currant juice

chicken stock

2 whole ancho chiles, stems removed and soaked

1 whole New Mexico red chiles, stems removed and soaked

2 cascable chiles, stems removed and soaked

1 chile de arbol, soaked

1 cup soft goat cheese

pickled Red onions, for serving, recipe follows

piquillo Pepper Sauce, for serving, recipe follows

1 cup red wine vinegar

1/2 cup fresh lime juice

1/4 cup water

3 tablespoons sugar

1 tablespoon kosher salt

1 medium red onion, peeled, halved and thinly sliced

2 tablespoons olive oil

1/2 small red onion, chopped

2 cloves garlic, chopped

8 ounce jar piquillo peppers, drained

1 tablespoon red wine vinegar

1/4 cup chopped fresh cilantro leaves

3 tablespoons creme fraiche or sour cream

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