| Crispy Homemade Chorizo Empanadas |
These empanadas are filled with seasoned Mexican chorizo, onions,... |
appetizers, snack, latin |
{"title":"Crispy Homemade Chorizo Empanadas","description":"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.","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"],"components":[{"name":"Pastry Dough","ingredients":[{"name":"all-purpose flour","quantity":"3 3\/4 cups","preparation_notes":"","substitutions":[]},{"name":"granulated sugar","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"kosher salt","quantity":"2 teaspoons","preparation_notes":"","substitutions":[]},{"name":"beef tallow or duck fat\/vegetable shortening","quantity":"3\/4 cups","preparation_notes":"see recipe notes","substitutions":["butter"]},{"name":"ice cold water","quantity":"1 1\/4 cups","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["large bowl","whisk","plastic wrap","refrigerator"],"instructions":[{"step_number":1,"description":"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."},{"step_number":2,"description":"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."},{"step_number":3,"description":"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."}]},{"name":"Chorizo Empanada Filling","ingredients":[{"name":"olive oil","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"ground Mexican chorizo","quantity":"1 lb","preparation_notes":"","substitutions":["ground beef","ground pork","ground chicken"]},{"name":"chopped white onion","quantity":"1\/2 cup","preparation_notes":"","substitutions":[]},{"name":"garlic paste or finely minced garlic","quantity":"1 tablespoon or 5 cloves","preparation_notes":"","substitutions":[]},{"name":"scallions","quantity":"3","preparation_notes":"chopped","substitutions":[]},{"name":"Manzanilla olives","quantity":"1\/2 cup","preparation_notes":"","substitutions":["other olive types"]},{"name":"whole kernel corn","quantity":"1\/2 cup","preparation_notes":"","substitutions":[]},{"name":"shredded mozzarella or Oaxaca cheese","quantity":"8 ounces","preparation_notes":"","substitutions":[]},{"name":"kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["large skillet","wooden utensil","spatula","cooling rack or paper towels"],"instructions":[{"step_number":1,"description":"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."},{"step_number":2,"description":"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."},{"step_number":3,"description":"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."}]},{"name":"Empanada Assembly and Cooking","ingredients":[{"name":"chorizo filling","quantity":"enough for 7 empanadas","preparation_notes":"","substitutions":[]},{"name":"pastry dough","quantity":"enough for 7 empanadas","preparation_notes":"","substitutions":[]},{"name":"shredded cheese","quantity":"a few tablespoons per empanada","preparation_notes":"","substitutions":[]},{"name":"vegetable or canola oil","quantity":"for frying","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["heavy-bottomed pot or dutch oven","rolling pin","deep fry thermometer","slotted spoon"],"instructions":[{"step_number":1,"description":"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."},{"step_number":2,"description":"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."},{"step_number":3,"description":"Fry empanadas in heated oil at 360\u00b0F 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."}]}],"prep_time":"20 minutes","cook_time":"30 minutes","total_time":"50 minutes","servings":"7","tags":["appetizers","snack","latin"],"notes":"For the dough fat, beef tallow, duck fat, or shortening can be used, or substitute with unsalted butter."} |
