Chorizo Empanadas Recipe

Name: Chorizo Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe of empanada dough from foodformyfamily.com's recipe for chicken empanadas (I added in 2 teaspoons of dried oregano when I was mixing the dough together); 2 tablespoons of olive oil; 1 small yellow onion; diced; 2 chilies in adobo; diced; 1/2 tablespoon of smoked Spanish paprika; 1/2 teaspoon of cumin; 2 tablespoons of honey; 1/3 cup of tequila; 1 cup of chorizo sausage; diced; 1 medium sweet potato; peeled & diced; Water as needed; Salt and pepper to taste; 1 egg yolk beaten

Servings: persons

1 recipe of empanada dough from foodformyfamily.com's recipe for chicken empanadas (I added in 2 teaspoons of dried oregano when I was mixing the dough together)
2 tablespoons of olive oil
1 small yellow onion; diced
2 chilies in adobo; diced
1/2 tablespoon of smoked Spanish paprika
1/2 teaspoon of cumin
2 tablespoons of honey
1/3 cup of tequila
1 cup of chorizo sausage; diced
1 medium sweet potato; peeled & diced
Water as needed
Salt and pepper to taste
1 egg yolk beaten

1
Prepare the empanada dough. Wrap it in plastic wrap and set aside for 30 minutes to rest.
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.
3
Deglaze with the tequila scraping up any bits from the bottom of the pan.
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.
5
Allow chorizo mixture to cool for 30 minutes before assembling the empanadas.
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.
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.
8
Serve with some good salsa on the side.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 recipe of empanada dough from foodformyfamily.com's recipe for chicken empanadas (I added in 2 teaspoons of dried oregano when I was mixing the dough together), 2 tablespoons of olive oil, 1 small yellow onion; diced, 2 chilies in adobo; diced, and more.

Yes, Chorizo Empanadas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions