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1
Prepare the empanada dough. Wrap it in plastic wrap and set aside for 30 minutes to rest.
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2
Heat the olive oil in a large saute pan over medium heat. Add in the onions, chilies in adobo, paprika, cumin, and honey. Saute until the onions are soft and translucent.
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3
Deglaze with the tequila scraping up any bits from the bottom of the pan.
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4
Once the tequila is mostly evaporated add in the chorizo and the sweet potato. Turn the heat down to low and saute the mixture, stirring occasionally, until the sweet potato is soft, about 15 minutes. Add in water 1 tablespoon at a time if the sweet potato begins to stick to the bottom. Season with salt and pepper to taste.
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5
Allow chorizo mixture to cool for 30 minutes before assembling the empanadas.
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6
Preheat the oven to 400u00b0. Roll out the dough and cut out circles for empanadas to desired size. Fill with 2-3 tablespoons of chorizo filling for a small empanada or 1/4 cup for a larger empanada. Fold the dough in half over the filling and pinch or crimp the seams (I find that moistening one edge of the dough with a little water on my finger helps to hold the empanadas together when I go to seal the seams). Roll the seams over a little and press them with a fork to seal. Poke small holes in the top with a fork to allow steam to escape.
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7
Place the empanadas on a parchment lined baking sheet spacing them apart so that they are not touching. Brush the tops of the empanadas with the beaten egg yolk. Bake at 400u00b0 for 20-25 minutes until they are golden brown.
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8
Serve with some good salsa on the side.
