Crispy Homemade Chorizo Empanadas

These empanadas are filled with seasoned Mexican chorizo, onions, corn, olives, and cheese, wrapped in tender pastry dough, and fried to crispy perfection. Includes options for air frying and baking.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 7

Full Ingredient List

  • 3 3/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 3/4 cups beef tallow or duck fat or vegetable shortening
  • 1 1/4 cups ice cold water
  • 2 tablespoons olive oil
  • 1 lb ground Mexican chorizo
  • 1/2 cup chopped white onion
  • 1 tablespoon garlic paste or 5 cloves garlic, finely minced
  • 3 scallions, chopped
  • 1/2 cup Manzanilla olives
  • 1/2 cup whole kernel corn
  • 8 ounces shredded mozzarella or Oaxaca cheese
  • vegetable or canola oil for frying
  • kosher salt
  • freshly ground black pepper

Pastry Dough

Tools and Equipment

  • large bowl
  • whisk
  • plastic wrap
  • refrigerator

Ingredients

Quantity Name Preparation Notes Substitutions
3 3/4 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons kosher salt
3/4 cups beef tallow or duck fat/vegetable shortening see recipe notes butter
1 1/4 cups ice cold water

Instructions

  1. Step 1: In a large bowl, whisk together flour, sugar, and salt. Add the beef tallow or butter and rub into the dry ingredients until pea-sized bits form. (Tips: Use disposable gloves if desired when handling the mixture.)
  2. Step 2: Form a well in the center and pour in ice water. Mix until a dough forms, then knead on a clean surface until cohesive. (Tips: Knead until no dry bits remain.)
  3. Step 3: Shape the dough into a ball, wrap tightly in plastic, and chill for at least 1 hour or up to 24 hours. (Tips: Allow dough at room temperature briefly before rolling it out.)

Chorizo Empanada Filling

Tools and Equipment

  • large skillet
  • wooden utensil
  • spatula
  • cooling rack or paper towels

Ingredients

Quantity Name Preparation Notes Substitutions
2 tablespoons olive oil
1 lb ground Mexican chorizo ground beef, ground pork, ground chicken
1/2 cup chopped white onion
1 tablespoon or 5 cloves garlic paste or finely minced garlic
3 scallions chopped
1/2 cup Manzanilla olives other olive types
1/2 cup whole kernel corn
8 ounces shredded mozzarella or Oaxaca cheese
to taste kosher salt
to taste freshly ground black pepper

Instructions

  1. Step 1: In a large skillet, heat olive oil over medium heat, add ground chorizo, and cook while breaking it up, until browned. (Tips: Ensure oil is shimmering before adding chorizo.)
  2. Step 2: Add onions and cook until tender. Stir in garlic and cook about 1 minute, then add scallions and mix for another 2-3 minutes. (Tips: Stir regularly to avoid burning.)
  3. Step 3: Season with salt and pepper, then remove from heat. Add olives and corn, stirring to combine, and let cool. (Tips: Cool completely before filling empanadas.)

Empanada Assembly and Cooking

Tools and Equipment

  • heavy-bottomed pot or dutch oven
  • rolling pin
  • deep fry thermometer
  • slotted spoon

Ingredients

Quantity Name Preparation Notes Substitutions
enough for 7 empanadas chorizo filling
enough for 7 empanadas pastry dough
a few tablespoons per empanada shredded cheese
for frying vegetable or canola oil

Instructions

  1. Step 1: Divide chilled dough into equal pieces and roll each piece into a ball, then flatten into 6-7 inch circles. (Tips: Use a kitchen scale for uniform size.)
  2. Step 2: Fill one side of dough with filling and cheese, fold into a half-moon shape, and seal edges by crimping with a fork. (Tips: Ensure no air is trapped inside.)
  3. Step 3: Fry empanadas in heated oil at 360°F until golden and crispy, about 2-3 minutes. Drain on prepared baking sheet. (Tips: Use a wire rack or paper towels to drain excess oil.)

Additional Information

Notes: For the dough fat, beef tallow, duck fat, or shortening can be used, or substitute with unsalted butter.

Tags

appetizers snack latin