Chorizo Empanadas

Name: Chorizo Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 empanada dough discs; 1 lb Mexican chorizo, casings removed; 1 russet potato, peeled and diced small; 1/2 white onion, finely diced; 1 jalapeño pepper, seeded and minced; 2 garlic cloves, minced; 1 cup Monterey Jack cheese, shredded; 1/4 cup fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp dried oregano; to taste salt; to taste black pepper; 2 tbsp vegetable oil; 1 egg, beaten; 1/2 cup sour cream (for serving); 1/2 cup salsa (for serving)

Flaky pastry pockets filled with spicy Mexican chorizo, potatoes, and cheese. These handheld savory pastries make a perfect portable lunch with authentic Mexican flavors.

55 minMediumServes 6440 cal/serving

MexicanLunchOvenStandardHigh FiberHigh ProteinAlcohol-Free

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Ingredients

12 empanada dough discs
1 lb Mexican chorizo, casings removed
1 russet potato, peeled and diced small
1/2 white onion, finely diced
1 jalapeño pepper, seeded and minced
2 garlic cloves, minced
1 cup Monterey Jack cheese, shredded
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
to taste salt
to taste black pepper
2 tbsp vegetable oil
1 egg, beaten
1/2 cup sour cream (for serving)
1/2 cup salsa (for serving)

Instructions

1

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 finely diced white onion, 1 seeded and minced jalapeño pepper, and 2 minced garlic cloves. Sauté until softened, about 3-4 minutes.
3

Add 1 lb casings removed Mexican chorizo to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes.
4

Add 1 peeled and diced small russet potato, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, to taste salt, and to taste black pepper. Stir to combine.
5

Add 1/4 cup of water, cover, and simmer until potatoes are tender, about 10-12 minutes. If the mixture gets too dry, add a little more water.
6

Remove from heat and let cool slightly. Stir in 1 cup shredded Monterey Jack cheese and 1/4 cup chopped fresh cilantro.
7

Place 12 empanada dough discs on a work surface. Spoon about 2-3 tablespoons of filling onto one half of each disc, leaving a 1/2-inch border.
8

Brush the edges of the dough with 1 beaten egg. Fold the dough over to enclose the filling and press the edges to seal. Use a fork to crimp the edges decoratively.
9

Place the empanadas on the prepared baking sheet. Brush the tops with the remaining beaten egg for a golden finish.
10

Bake until golden brown, about 20-25 minutes.
11

Let cool for 5 minutes before serving. Serve warm with 1/2 cup sour cream (for serving) and 1/2 cup salsa (for serving) on the side.

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Questions

How much time should I plan for Chorizo Empanadas?

As written, 55 minutes: 30 of prep and 25 of cooking. The longest single stretch is step 10 (25 minutes): "Bake until golden brown, about 20-25 minutes."

What temperature do I cook Chorizo Empanadas at?

For Chorizo Empanadas, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 25 minutes, in step 10.

How do I know when Chorizo Empanadas is done?

Go by the cues in the method rather than the clock. Step 5: cook until potatoes are tender. Step 10: cook until golden brown.

What can I use instead of chorizo in Chorizo Empanadas?

The entry for Chorizo Empanadas calls for 1 lb Mexican chorizo, casings removed. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I make Chorizo Empanadas less spicy?

Yes. The heat in Chorizo Empanadas comes from 1 jalapeño pepper, seeded and minced and 1 tsp chili powder. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes.

How many calories are in Chorizo Empanadas?

One serving (the recipe makes 6) is about 440 calories, with 28 g protein, 36 g carbohydrate and 18 g fat, plus 10 g fiber and 7803 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Mexican Cilantro Lime Rice side
Southwest Black Bean and Corn Quinoa Salad salad
Sopa de Albóndigas Verdes soup
Strawberry Hibiscus Agua Fresca drink

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