Crispy Empanadas with a Delicious Chorizo Filling
A flaky crust and a chorizo filling combine to create a truly outstanding empanada that is easy to make.
There are a million different kinds of empanadas in Texas. Some of them are savory and some are sweet. These hearty chorizo empanadas are full of flavor and make a great snack or a full meal.
Make the Empanada Crust
Mix the masa and water in the bowl of a stand mixer using the paddle attachment. Next, add the lard and baking powder and continue to mix until well combined. The lard will give the mixture light and airy. Let it stand 10 minutes.
Prepare the Empanada Filling
Heat the olive oil in a large skillet on medium low heat. Add the chorizo and cook until done, about 8 minutes. Next, move the chorizo over to the side of the pan and add the onion and cook until the onion softens, about 4 minutes. Add the garlic and cook 1 minute. Be careful to not let the garlic burn.
It can be difficult to tell visually when chorizo is down since it does not turn brown like ground meat. Cook it for 8 minutes and it will be fine.
Use a slotted spoon to remove the chorizo, onion and garlic mixture and place it in a bowl lined with paper towels and allow to drain for a minute or two. The chorizo can release a lot of grease and this step keeps the grease out of the empanadas. Add the black olives, cilantro, cheese, cumin, pepper and salt and stir well.
Form the Masa
Prepare a tortilla press by cutting the top and sides off of a quart size baggie then lightly spray the inside of the baggie with cooking spray and place on the tortilla press. Add ¼ cup of the masa mixture between the lightly oiled baggie layers and lightly press. Rotate 180 degrees and lightly press again. Do NOT over press, you are not making tortillas. The finished empanada dough should be about 5” in diameter and ⅛” thick.
By the way, I found pre-cut 8 inch round pieces of parchment on the internet and now use that instead of the oiled baggies. They work a bit better and you don't have to oil the parchment.
Fill and Fry
Place the flattened dough on a small piece of wax paper or parchment paper. Then, add a scant ¼ cup of the chorizo filling to the lower third of the dough and lightly moisten the outer ½" of dough with a little water. Using the wax or parchment paper, gently fold the dough over itself and lightly press the edges together to seal. Use a fork to gently press the edges together if you have trouble forming a seal. Drop the sealed empanadas into the hot oil and cook for 4 minutes. Then, flip them over and cook for another four minutes. Drain on paper towels for 30 seconds. Serve hot with your favorite salsa and sour cream.
More Favorite Recipes to Try
- Carnitas Empanadas
- Corn Ribs
- Creamed Corn with Poblano Peppers
- Smoked Charro Beans
- Kicked Up Refried Beans
- Carnitas Pizza
- Carnitas Nachos
- Easy Pork Recipes
Click here to watch how to make carnitas empanadas on YouTube
Chorizo Empanadas
Ingredients
Crust
- 2 cups masa harina
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 ½ cups water
- 1 tbs lard
Filling
- 2 teaspoon olive oil
- 1 lb chorizo casings removed
- ¼ cup white onion diced
- 1 clove garlic minced
- ¼ cup black olives diced
- ¼ cup chopped fresh cilantro
- ½ cup Jack cheese
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt plus more to taste
Instructions
- Heat 1 ½ inches of canola oil in a deep pot over medium heat to 350 degrees. Mix the masa and water in the bowl of a stand mixer using the paddle attachment. Next, add the lard and baking powder and continue to mix until well combined. The mixture should be light and airy. Let it stand 10 minutes.
- Meanwhile, heat the olive oil in a large skillet on medium low heat. Add the chorizo to the skillet and cook until done, about 8 minutes. Move the chorizo over to the side of the pan and add the onion. Cook until the onion softens, about 4 minutes. Add the garlic and cook 1 minute. Be careful to not let the garlic burn.
- Use a slotted spoon to remove the chorizo, onion and garlic mixture and place it in a bowl lined with paper towels and allow to drain for a minute or two. It can be greasy and this step keeps the grease out of the empanadas. Add the black olives, cilantro, cheese, cumin, pepper and salt and stir well.
- Prepare a tortilla press by cutting the top and sides off of a quart size baggie. Lightly spray the inside of the baggie with cooking spray and place on the tortilla press. Add ¼ cup of the masa mixture between the lightly oiled baggie layers and lightly press. Rotate 180 degrees and lightly press again. Do NOT over press as in making tortillas. The finished empanada dough should be about 5” in diameter and ⅛” thick.
- Place the flattened dough on a small piece of wax paper or parchment paper. Add a scant ¼ cup of the chorizo filling to the lower third of the dough. Lightly moisten the outer ½" of dough with a little water. Using the wax or parchment paper, gently fold the dough over itself and lightly press the edges together to seal. Use a fork to gently press the edges together if you have trouble forming a seal. Drop the sealed empanadas into the hot oil and cook for 4 minutes. Flip over and cook another four minutes. Drain on paper towels for 30 seconds. Serve hot with your favorite salsa and sour cream.
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