Steak-and-Chorizo Empanadas Recipe

Name: Steak-and-Chorizo Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces dry Spanish chorizo, cut into 1/2-inch dice; 1/4 cup finely diced red bell pepper; 1/4 cup finely diced Italian frying pepper; 1/4 cup finely diced onion; 1 small garlic clove, minced; 1/2 pound skirt steak, cut into 1/2-inch dice; Kosher salt and freshly ground pepper; 1/2 cup shredded Monterey Jack cheese; 2 tablespoons finely chopped cilantro; Ten 5-inch empanada wrappers, such as Goya, thawed if frozen; Vegetable oil, for frying; 1 cup sour cream mixed with 1 tablespoon fresh lemon juice and 1/4 cup minced cilantro, for serving

Servings: persons

4 ounces dry Spanish chorizo, cut into 1/2-inch dice
1/4 cup finely diced red bell pepper
1/4 cup finely diced Italian frying pepper
1/4 cup finely diced onion
1 small garlic clove, minced
1/2 pound skirt steak, cut into 1/2-inch dice
Kosher salt and freshly ground pepper
1/2 cup shredded Monterey Jack cheese
2 tablespoons finely chopped cilantro
Ten 5-inch empanada wrappers, such as Goya, thawed if frozen
Vegetable oil, for frying
1 cup sour cream mixed with 1 tablespoon fresh lemon juice and 1/4 cup minced cilantro, for serving

1
In a large skillet, cook the chorizo over moderate heat until the fat has rendered, about 4 minutes.
2
Using a slotted spoon, transfer the chorizo to a bowl.
3
Drain off all but 1 tablespoon of the fat.
4
Add the peppers, onion and garlic and cook until tender, about 5 minutes.
5
Add the steak and chorizo and cook until the steak is no longer pink, about 3 minutes.
6
Season with salt and pepper and transfer to a bowl to cool.
7
Stir in the cheese and cilantro.
8
Arrange the empanada wrappers on a work surface.
9
Spoon the filling onto the bottom half of each round and fold the top over.
10
Crimp the edges with a fork to seal the empanadas.
11
In a large, deep skillet, heat 1/2 inch of oil to 350.
12
Fry the empanadas in batches, turning once, until golden all over, about 3 minutes per batch.
13
Transfer to paper towels to drain.
14
Serve the empanadas with the cilantrosour cream dipping sauce.

366

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 4 ounces dry Spanish chorizo, cut into 1/2-inch dice, 1/4 cup finely diced red bell pepper, 1/4 cup finely diced Italian frying pepper, 1/4 cup finely diced onion, and more.

Yes, Steak-and-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!

Steak-and-Chorizo Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions