Chorizo Empanadas

Mexican meat pies

Mexican meat pies

A new Hispanic grocer opened up down the street that required investigating. These empanadas take advantage of chorizo and fresh cotija cheese.

Go here for the empanada dough recipe and here for the tomatillo sauce.

Chorizo Mushroom Empanada Filling

  • 2 links chorizo cut from the casing
  • 2 cups baby bella mushrooms chopped into small dice
  • 1 cup finely chopped green onion white and green parts separated
  • 2 tbsp bacon grease
  • 1/4 cup sherry
  • Cotija cheese
  • egg
  • milk

In a large frying pan melt bacon fat over medium heat. Saute white part of onion until translucent then add mushrooms. Continue to saute until mushrooms begin to brown then add chorizo. Fry sausage until evenly crumbled and beginning to stick to bottom of the pan. Add sherry and green part of onion and deglaze pan. Cook until thickened then remove from heat. Roll out empanada dough and cut into 4″ rounds. Spoon 1 1/2 tbsp meat filling in the center and top with 1 tbsp crumbled cheese. Fold dough circle in half and press closed with a fork. Place on a greased baking sheet and continue until all dough is used up. Brush tops of empanadas with an egg mixed with about a teaspoon of milk and bake at 400 degrees until golden brown. Serve with tomatillo sauce.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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11 Responses to Chorizo Empanadas

  1. Jueseppi B. says:

    Reblogged this on The Militant Negro™.

  2. These look excellent!

  3. sallybr says:

    Chorizo and cotija – you hit two of my recent favorite flavors!

    a little bit of cotija cheese with nothing else is a great snack, but of course, if you make empanadas and add chorizo… WOW!

  4. Fabulous – I need to make these!

  5. These look lovely. I was about to write about my empanada experience in Vigan, Philippines. I was also remembering when doing a “wrap-up post of 2014” recently about eating great homemade empanadas in a Chilean restaurant in Tokyo.

  6. Greg, your empanadas look amazing. I haven’t eaten one in so long. Now I definitely want one.

  7. Eva Taylor says:

    I love Empanadas and chorizo perfect!

  8. A_Boleyn says:

    The empanadas sound like they’d be very tasty. I would be using homemade chorizo so I’m curious how much chorizo would be in 2 links … 1/4 pound, more, less?

  9. Raymund says:

    This must be a really tasty empanada. Yum!

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