If you’re craving something with crunchy, golden perfection on the outside and bursting with rich, spicy flavor on the inside, look no further than this Crispy Chorizo Empanadas Recipe. These empanadas bring together the smoky heat of Mexican chorizo with creamy cheese and savory olives, all wrapped in a buttery, flaky crust fried to crisp heaven. Whether it’s a party snack or a cozy dinner, these empanadas are such a delicious crowd-pleaser that they’ll easily become your go-to whenever you want a comforting bite that truly wows.
Ingredients You’ll Need
This recipe calls for simple yet carefully chosen ingredients that create the perfect balance of taste, texture, and appearance. From the rich fat that makes the dough irresistibly flaky to the zesty chorizo filling loaded with fresh veggies, each element plays a key role in crafting these crispy delights.
- All-purpose flour: The backbone of the dough, providing structure and a tender crumb.
- Granulated sugar: Just a touch for balance and to enhance browning of the crust.
- Kosher salt: Essential for seasoning both dough and filling, heightening all flavors.
- Beef tallow or duck fat/vegetable shortening: Adds incredible flakiness and that authentic savory richness to the pastry.
- Ice cold water: Keeps the dough cool and helps develop a tender texture.
- Olive oil: Adds a subtle fruity note to the filling and aids in cooking chorizo perfectly.
- Ground Mexican chorizo: The star protein, spicy, smoky, and packed with flavor.
- Chopped white onion: Provides sweetness and depth once sautéed with the sausage.
- Garlic paste or minced garlic: Infuses the filling with aromatic warmth.
- Chopped scallions (green onions): Adds fresh sharpness and texture contrast.
- Manzanilla (Spanish) olives: Brings a salty, briny pop to perfectly compliment the filling’s richness.
- Whole kernel corn: Adds natural sweetness and bite for complexity.
- Shredded mozzarella or Oaxaca cheese: Melts inside, adding creamy gooeyness.
- Vegetable or canola oil: For frying—ensures a golden, crispy crust every time.
How to Make Crispy Chorizo Empanadas Recipe
Step 1: Prepare the Dough
Start by mixing the all-purpose flour, sugar, and kosher salt in a large bowl. Cut in the beef tallow, duck fat, or shortening until the mixture resembles coarse crumbs. Slowly add ice cold water, stirring until the dough just comes together. Handle it gently—overworking can toughen the crust. Wrap the dough ball in plastic and chill it in the fridge to relax for at least 30 minutes. This resting step is what ensures your empanada dough will be tender and flaky, perfect for holding that spicy filling.
Step 2: Cook the Filling
While the dough chills, heat olive oil in a skillet over medium heat. Add the chopped onions and garlic paste, sautéing until fragrant and translucent. Toss in the ground Mexican chorizo, breaking it up and cooking thoroughly until browned. Stir in the scallions, corn, and chopped olives, seasoning with kosher salt and freshly ground pepper to taste. Allow the mixture to cool slightly before assembling. This filling is packed full of savory, spicy, and slightly sweet elements, creating that perfect harmony inside every empanada.
Step 3: Roll and Cut the Dough
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter or a bowl roughly 5 to 6 inches in diameter, cut out circles for your empanada shells. Keep the dough scraps to re-roll and use up every bit. The key here is achieving uniform thickness so the pastry cooks evenly and crisps perfectly in the fryer.
Step 4: Fill and Seal the Empanadas
Place a generous spoonful of the chorizo filling in the center of each dough circle. Top with a sprinkle of shredded mozzarella or Oaxaca cheese for that irresistible melty texture. Fold the dough over to create a half-moon shape, then press the edges firmly to seal. Crimp the edges with a fork or pinch decoratively to keep all that delicious filling tightly inside. Well-sealed empanadas mean no leaks during frying and a perfect bite every time.
Step 5: Fry to Crispy Perfection
Heat vegetable or canola oil in a deep skillet or fryer to 350°F (175°C). Fry the empanadas in batches, turning occasionally, until they are golden brown and crisp—typically about 3 to 4 minutes per batch. Remove them to a paper towel-lined plate to drain any excess oil. The result? A gorgeously crisp shell that shatters delightfully with every bite, contrasting the rich, savory filling inside.
How to Serve Crispy Chorizo Empanadas Recipe
Garnishes
Sprinkle freshly chopped cilantro or parsley for a vivid burst of color and fresh herbaceous aroma. A dollop of sour cream or a drizzle of tangy salsa verde balances the richness and adds a creamy, zesty contrast that’s simply irresistible.
Side Dishes
Serve alongside a crisp mixed green salad tossed with a bright citrus vinaigrette or pair with pickled vegetables for a refreshing crunch. For a heartier meal, a side of black beans or Spanish rice complements the smoky, cheesy filling perfectly.
Creative Ways to Present
Make these empanadas the star of your next gathering by arranging them on a wooden board lined with fresh lettuce leaves and colorful sliced radishes. Offer a variety of dipping sauces—chipotle mayo, guacamole, or a garlic aioli—to let everyone customize their bites. You can also serve mini versions as fun finger foods for parties or pair with a chilled Mexican beer for an authentic experience.
Make Ahead and Storage
Storing Leftovers
Leftover empanadas keep well in an airtight container in the refrigerator for up to 3 days. Make sure they cool completely before storing to avoid sogginess. When you reheat, the crust stays crispy and the filling still tastes vibrant with a little care.
Freezing
These empanadas freeze beautifully if you want to prepare ahead. Freeze them uncooked on a parchment-lined tray until firm, then transfer to a freezer bag for up to 2 months. Fry straight from frozen, just add a couple extra minutes to the cooking time for perfectly crisp results.
Reheating
For reheating leftover or frozen fried empanadas, use an air fryer or bake in a preheated oven at 375°F (190°C) for 8–10 minutes to restore crispness rather than microwaving, which can make the crust soggy. This keeps that wonderful crunch intact and reheats the filling evenly.
FAQs
Can I use regular sausage instead of Mexican chorizo?
You can substitute other sausages, but Mexican chorizo’s distinctive smoky and spicy flavor is really key to this recipe’s signature taste. If using regular sausage, consider adding smoked paprika and chili powder to mimic the flavor.
Is it possible to bake the empanadas instead of frying?
Absolutely! Baking at 400°F (200°C) for about 20–25 minutes until golden brown is a great alternative if you want a lighter version. Just brush the tops with an egg wash for that classic shiny look.
What cheese works best for these empanadas?
Shredded mozzarella and Oaxaca cheese are perfect because they melt smoothly and have mild flavor, allowing the chorizo to shine. You can experiment with cheeses like Monterey Jack or even a mild cheddar if you want a bit more bite.
Can I prepare the filling ahead of time?
Yes! The filling tastes even better once the flavors meld after sitting overnight. Store it in the fridge and assemble your empanadas just before frying or baking for maximum freshness.
How do I store empanadas if I want to take them for a picnic?
Cool them completely, then pack them in an airtight container lined with paper towels to absorb any moisture. If possible, keep them wrapped in foil and reheat briefly for best results. They’re perfect as handheld picnic treats.
Final Thoughts
Making this Crispy Chorizo Empanadas Recipe is like creating a little pocket of joy with every bite—the crispy crust combined with that flavorful filling is truly irresistible. Whether you’re cooking for loved ones or just treating yourself, these empanadas deliver comfort and excitement in equal measure. Give them a try and watch how quickly they disappear—your kitchen will be filled with smiles and delicious memories!
Print
Crispy Chorizo Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 7 to 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
These Crispy Chorizo Empanadas are a delicious, savory treat featuring a flaky homemade dough filled with a spicy Mexican chorizo mixture, onions, garlic, olives, corn, and melty cheese. Perfectly fried until golden and crispy, they offer a satisfying combination of bold flavors and textures ideal for snacks or meals.
Ingredients
Dough
- 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
- 1 1/4 cups ice cold water
Filling
- 2 tablespoons olive oil
- 1 lb ground Mexican chorizo (pork sausage)
- 1/2 cup chopped white onion
- 1 tablespoon garlic paste or 5 cloves garlic, finely minced
- 3 scallions (green onions), chopped
- Kosher salt & freshly ground black pepper, to taste
- 1/2 cup Manzanilla (Spanish) olives, chopped
- 1/2 cup whole kernel corn
- 8 ounces shredded mozzarella or Oaxaca cheese
For Frying
- Vegetable or canola oil, for frying
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, granulated sugar, and kosher salt. Cut in the beef tallow, duck fat, or vegetable shortening until the mixture resembles coarse crumbs. Gradually add the ice cold water, mixing until a soft dough forms. Wrap and chill for at least 30 minutes.
- Cook the chorizo filling: Heat olive oil in a skillet over medium heat. Add the ground Mexican chorizo and cook until browned and cooked through, breaking it apart with a spoon. Add the chopped white onion, garlic paste, and scallions. Season with kosher salt and freshly ground black pepper, cooking until onions are translucent and fragrant. Stir in the chopped Manzanilla olives and whole kernel corn, cooking for another 2-3 minutes. Remove from heat and let cool slightly.
- Assemble empanadas: Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut into circles approximately 4-5 inches in diameter. Place a spoonful of the chorizo mixture onto each dough circle, then top with a generous amount of shredded mozzarella or Oaxaca cheese. Fold the dough over to enclose the filling, pressing the edges together and crimping to seal.
- Fry the empanadas: In a deep skillet or heavy-bottomed pan, heat vegetable or canola oil to 350°F (175°C). Fry the empanadas in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm as a snack or appetizer.
Notes
- For a vegetarian version, substitute the chorizo with seasoned plant-based meat or sautéed mushrooms and vegetables.
- You can bake the empanadas at 400°F for 20-25 minutes for a lighter alternative, brushing the tops with egg wash.
- Make sure the oil temperature is maintained to avoid greasy empanadas.
- Chilling the dough helps achieve a flakier crust and easier handling.
