Beef & Poblano Empanadas
Two golden empanadas hold a savory filling of slow-cooked beef and poblano, finished with pecorino. Broccoli tossed in nutty salsa macha keeps the chile theme going, while habanero-garlic salsa on the side turns up the heat.
Nutritional facts
Protein
39g
Carbs
70g
Calories
1450kcal
Fat
114g
Ingredients
Pasilla Pepper Powder, Canola Oil, White Wine, Ground Beef, Thyme, Apple Cider Vinegar, Chicken Base, Guajillo Chile, Poblano Peppers , White Vinegar, Kosher Salt, Onion, Oregano, Whole Canned Tomatoes, Garlic, Gum, Xanthan, Tomato Paste, Cumin, Black Pepper, Pumpkin Seeds, Broccoli , Celery, Carrots, Empanada Dough, Habanero Peppers, Canola and Olive Oil Blend, Nutmeg, Pecorino Cheese, Canola Oil
Contains celery, milk, wheat, soybeans.
Reviews
4.7
Based on 9 reviews
Ryan · 10/23/26
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About Felipe Donnelly
Felipe Donnelly is a chef, restaurateur, and storyteller whose cooking bridges his Latin American roots with global influences. He is the co-owner of acclaimed Brooklyn restaurant Colonia Verde and the beloved Comodo, where his food has earned both neighborhood devotion and national recognition. Felipe also leads Comparti Catering, creating memorable dining experiences for weddings and events, and is developing Paloa, a new line of Latin American pantry staples.
Felipe’s path to the kitchen began in advertising, but he soon followed his passion for food and hospitality, opening Comodo in New York’s West Village in 2012 with his wife and partner, wine director Tamy Rofe. Together, they’ve built restaurants that celebrate community, heritage, and creativity, from wood-fired Sunday asados to inventive tasting menus.
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