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- 1 lb Mexican chorizo sausage - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup potatoes, peeled and diced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste The star of these empanadas is the Mexican chorizo sausage. Its bold flavor brings warmth and spice to each bite. I always use fresh chorizo, which has a rich, savory taste. Next, I add onion and garlic for depth. They create a lovely aroma and enhance the overall taste. Diced potatoes make the filling hearty and satisfying. Seasonings like cumin and smoked paprika add layers of flavor. A pinch of salt and pepper brings everything together. - 1 package (2 sheets) refrigerated pie crusts - Homemade empanada dough You can choose between quick refrigerated pie crust or make homemade dough. Refrigerated crust saves time and works well. It rolls out easily and creates flaky layers. If you want to make your dough, it gives a more personal touch. Homemade dough can be tailored to your taste. It’s fun to create a unique texture and flavor. - ½ cup fresh cilantro, chopped - 1 egg, beaten (for egg wash) - Cooking oil for frying Garnishes can elevate your empanadas. Fresh cilantro adds brightness and a pop of color. An egg wash gives a beautiful golden finish to baked empanadas. If you prefer frying, use cooking oil to achieve a crispy exterior. These small touches make a big difference! 1. Cooking chorizo: Begin by heating a skillet over medium heat. Add 1 pound of Mexican chorizo sausage. Cook it for about 5 minutes. Use a spoon to break it apart as it cooks until it browns. 2. Adding onion and garlic: Next, add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Stir these in for about 3 to 4 minutes. You want the onion to be soft and fragrant. 3. Incorporating potatoes and seasonings: Now, add 1 cup of peeled and diced potatoes. Mix in 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Stir well. Cover the skillet and cook for about 10 minutes. If the mixture seems dry, splash in a little water. Stir occasionally until the potatoes are tender. Once done, add ½ cup of chopped fresh cilantro. Adjust the seasoning if needed. Remove the filling from heat and let it cool slightly. 1. Rolling out pie crust: If you use store-bought pie crust, unroll the dough. If you prefer homemade, roll it out on a floured surface. Aim for a thin layer. 2. Cutting dough into circles: Use a biscuit cutter or knife to cut circles about 3 to 4 inches in diameter. Gather any scraps and roll them out again to cut more circles. 1. Filling and sealing technique: Take one dough circle. Place about 1 tablespoon of the chorizo filling on one half. 2. Ensuring a proper seal: Fold the other half of the dough over the filling. Press the edges together to seal. Use a fork to crimp the edges. This helps keep the filling inside. Repeat this until you use all the dough and filling. 1. Frying instructions: If you choose to fry, heat oil in a deep skillet over medium heat. Fry the empanadas in batches for about 3 to 4 minutes per side. They should be golden brown. Transfer them to a paper towel-lined plate to drain any excess oil. 2. Baking instructions: For baking, preheat your oven to 400°F (200°C). Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a shiny finish. Bake for 18 to 20 minutes until golden brown. To avoid soggy dough, handle your filling carefully. Ensure it isn't too wet before sealing. If it's too moist, it can make the dough soggy. To ensure even cooking, keep the empanadas the same size. This helps them cook evenly. Adjust spices to taste by starting with less. You can always add more flavor later. You can change the filling for different tastes. Try ground beef or black beans for a twist. For a spicier kick, add jalapeños or chili powder. Mix in cheese for a creamy texture. You can also add more herbs for freshness. If you have leftover chorizo filling, don't waste it! Use it in tacos, burritos, or on top of nachos. You can also add it to scrambled eggs for breakfast. Store any leftover filling in the fridge. Use it within three days for the best flavor. {{image_2}} You can easily make vegetarian empanadas. Start by replacing the chorizo with plant-based sausage. There are many great brands available. You can also use black beans or lentils as a filling. Adding vegetables like bell peppers, zucchini, or mushrooms gives more flavor. You can mix in spices like cumin and smoked paprika for depth. This creates a filling that is both tasty and hearty. Mixing flavors can take your empanadas to the next level. Try adding cheese for a creamy texture. Queso fresco or shredded mozzarella works well. Beans are another great addition. They add protein and make the filling more filling. For a twist, think sweet and savory. You can add some diced apples or pears. This gives a nice contrast to the spices in the chorizo. Empanadas differ across Mexico. In some regions, they use corn masa instead of dough. These empanadas can be thicker and chewier. Other places add unique ingredients like olives or raisins. When we compare to Latin American styles, they also vary. For example, Argentinian empanadas often have beef or chicken. Each region has its own twist, making empanadas a fun dish to explore. After you make your empanadas, let them cool. Then, store them in the fridge. Place them in an airtight container. They will stay fresh for about 3 to 4 days. If you want to keep them longer, freeze them. To freeze, wrap each empanada in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze them for up to 3 months. When you are ready to eat them, thaw in the fridge overnight. To reheat empanadas, the oven is best. Preheat your oven to 350°F (175°C). Place empanadas on a baking sheet. Heat them for about 10 to 15 minutes. This keeps them crispy and warm. If you want a quick method, use the microwave. But be careful, as this can make them soggy. Heat for 30 seconds first, then check. If they are not warm enough, heat in 10-second bursts. This way, you keep the flavors intact. Yes, you can make empanadas ahead of time. Here are some tips: - Prepare the filling: You can cook the chorizo filling and store it in the fridge for up to three days. - Make the empanadas: Assemble the empanadas and place them on a baking sheet. - Freezing: If you want to freeze them, do not cook them first. Instead, freeze the uncooked empanadas on the baking sheet. Once frozen, transfer them to a freezer bag. - Cooking: When you're ready, cook them straight from the freezer. You might need to add a few extra minutes to the cooking time. Mexican chorizo empanadas pair well with various sides and sauces: - Salsa: Fresh salsa adds zest and flavor. - Guacamole: Creamy guacamole balances the spice. - Mexican crema: Use it for a rich and tangy dip. - Salad: A light salad can freshen up the meal. - Rice or beans: These make for a hearty side. To check if the empanadas are done, look for these signs: - Color: They should turn golden brown on the outside. - Texture: The dough should feel firm and not soggy. - Juices: If baked, cut one open to see if the filling is hot and bubbly. - Crispness: When fried, they should feel crisp on the outside. Yes, you can use store-bought dough. Here are some pros and cons: - Pros: Saves time and effort. You can find it in most grocery stores. - Cons: It may not taste as fresh as homemade dough. The texture can be different too. - Homemade: If you have time, making your own dough allows for a better flavor and texture. Empanadas are a fun and tasty dish, easy to make with simple ingredients. Start with chorizo and spices for flavorful filling. You can choose between store-bought dough or make your own. Seal the empanadas well to keep them juicy. Frying gives a crispy bite, while baking offers a lighter option. With tips for customization and storage, you can enjoy them anytime. Explore variations to suit any taste. Empanadas are not just meals; they are a way to get creative in the kitchen.

Mexican Chorizo Empanadas

Looking for delicious chorizo recipes for dinner? Try these Fiery Mexican Chorizo Empanadas! Filled with savory chorizo, tender potatoes, and spices, they're perfect for a tasty dinner. Easy to fry or bake, these empanadas will be a hit at your table. Click through for the full recipe and step-by-step instructions. Don’t miss out on adding this flavorful dish to your dinner rotation! #ChorizoRecipes #DinnerIdeas #Empanadas #MexicanRecipes
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Ingredients
  

1 lb Mexican chorizo sausage

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup potatoes, peeled and diced

1 teaspoon cumin

1 teaspoon smoked paprika

½ cup fresh cilantro, chopped

1 package (2 sheets) refrigerated pie crusts or homemade empanada dough

1 egg, beaten (for egg wash)

Salt and pepper to taste

Cooking oil for frying (if frying)

Instructions
 

Prepare the Filling: In a skillet, cook the chorizo over medium heat, breaking it apart with a spoon until it begins to brown (about 5 minutes).

    Add Aromatics: Add the chopped onion and garlic, stirring and cooking until the onion is softened (about 3-4 minutes).

      Incorporate Potatoes: Add the diced potatoes, cumin, smoked paprika, salt, and pepper. Stir well, cover, and cook until the potatoes are tender (about 10 minutes). Note: If the mix seems dry, add a splash of water to help cook the potatoes.

        Finish Filling: Once the potatoes are cooked, stir in the chopped cilantro, and adjust seasoning if needed. Remove from heat and let the filling cool slightly.

          Prepare Dough: If using pie crust, roll it out on a floured surface. If using store-bought, just unroll the dough. Cut out circles (3-4 inches in diameter) using a biscuit cutter or knife.

            Fill Empanadas: Place about 1 tablespoon of the chorizo filling on one half of each dough circle. Fold the other half over the filling and crimp the edges with a fork to seal. Repeat until all dough and filling are used.

              Choose Cooking Method: You can either fry or bake the empanadas:

                - Frying: Heat oil in a deep skillet over medium heat. Fry the empanadas in batches until golden brown (about 3-4 minutes per side). Transfer to a paper towel-lined plate to drain.

                  - Baking: Preheat the oven to 400°F (200°C). Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 18-20 minutes or until golden brown.

                    Serve: Let the empanadas cool slightly before serving. Enjoy with salsa or your favorite dipping sauce!

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 empanadas