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
Scale
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.
