Chorizo Empanadas
A flaky crust and a chorizo filling combine to create a truly outstanding empanada that is easy to make.
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.
- Heat vegetable oil in a large pot over medium high heat to 350°F. Use an instant read thermometer to measure the temperature of the oil. If too hot, the outside of the empanadas will burn. If too cool, they will get mushy.
- 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.
Notes
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Nutrition
Serving: 2piecesCalories: 649kcalCarbohydrates: 46gProtein: 29gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 1049mgPotassium: 208mgFiber: 4gSugar: 1gVitamin A: 980IUVitamin C: 3mgCalcium: 288mgIron: 7mg
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