Empanadas de chorizo y queso Recipe

If you have a soft spot for bold flavors wrapped in crispy, golden dough, then these Empanadas de chorizo y queso are about to become your new obsession. Picture this: spicy, savory Mexican chorizo mingling with creamy, melty mozzarella and queso fresco, all enveloped in a perfectly flaky empanada crust. Whether baked or fried, every bite bursts with comforting richness and just the right amount of heat. Empanadas de chorizo y queso offer an irresistible mix of textures and aromas that will tempt your taste buds and impress anyone lucky enough to join you at the table. Trust me, this recipe will quickly become a favorite go-to for parties, family dinners, or even a cozy weekend treat.

Ingredients You’ll Need

Simple ingredients come together in harmony to create these amazing Empanadas de chorizo y queso. Each component shines on its own while contributing essential flavors, textures, and colors that make the final dish unforgettable.

• 24 empanada discs or tortillas: You can buy these ready-made or prepare your own for an authentic touch and perfect texture.
• 1 tablespoon butter or olive oil: Adds richness and helps cook the onions until tender and sweet.
• ½ white or pearl onion, finely chopped (about 1 cup): Brings natural sweetness and a delicate crunch that complements the chorizo.
• 1 pound Mexican fresh chorizo (pork or beef): The star protein packed with spicy, smoky flavor that defines this empanada.
• ½ to 1 tablespoon annatto powder (achiote), optional: Offers an earthy color and subtle depth, enhancing the chorizo’s taste.
• 3 cups (12 ounces) shredded mozzarella cheese (Oaxaca or Monterey Jack): Melts beautifully to provide a gooey, creamy texture inside every bite.
• 1 cup (4 ounces) crumbled queso fresco: Adds a fresh, slightly tangy contrast that balances the richness.
• Optional: fresh jalapeño slices: For those who want an extra kick, fresh jalapeños bring lively heat and crunch.
• 1 egg yolk + 1 tablespoon water, beaten: Used as an egg wash to give the empanadas their signature golden, shiny finish.
• Avocado salsa: A cool, creamy sauce to serve on the side that complements the spicy, savory filling perfectly.

How to Make Empanadas de chorizo y queso

Step 1: Sauté the Onions

Start by heating butter or olive oil in a skillet over medium-low heat. Add the finely chopped onion and cook gently until soft and fragrant—about 5 minutes. This step creates a sweet and mellow base that will elevate the chorizo’s boldness.

Step 2: Cook the Chorizo

Remove the casing from the chorizo, chop it into pieces, then add it to the skillet with the softened onions. Cook over medium heat, stirring and breaking up the meat so it crumbles nicely. Add annatto powder if using to lend a vibrant hue and extra flavor. Cook until the meat is completely done, then set aside to cool before assembling. Cooling helps the filling bind better inside the empanadas without making the dough soggy.

Step 3: Mix the Cheeses

While the chorizo cools, combine the shredded mozzarella and crumbled queso fresco in a bowl. This combo brings creamy, melty, and slightly tangy notes to every empanada, creating a dreamy cheese pull with every bite.

Step 4: Assemble the Empanadas

Lay out each empanada disc and spoon about one tablespoon of the chorizo mixture right in the center. Add an equal amount of the cheese blend on top. If you love spicy food, toss in a few jalapeño slices now for that perfect heat level.

Step 5: Seal the Edges

Fold the discs over the filling to form half-moons. Seal the edges firmly with your fingers, then create a decorative twist or fold known as repulgue. For an extra secure seal, press the edges gently with a fork. This step is essential to keep all that delicious filling in place during cooking.

Step 6: Chill Before Cooking

Place the assembled empanadas on a tray and refrigerate for about an hour. This resting period not only ensures the dough firms up but also prevents the empanadas from bursting open during baking or frying, maintaining their beautiful shape.

Step 7: Bake or Fry Your Empanadas de chorizo y queso

If you choose to bake, preheat your oven to 400°F. Brush the tops of the empanadas lightly with the beaten egg yolk mixture to get that glossy, golden finish. Bake for 20 to 25 minutes, or until they’re perfectly crisp and browned. Prefer frying? Heat enough oil in a pan so each empanada can be half-submerged. Fry two at a time until golden, about one minute per side. Drain on paper towels to soak up excess oil before serving.

How to Serve Empanadas de chorizo y queso

Garnishes

Simple garnishes really elevate your Empanadas de chorizo y queso. A fresh sprinkle of chopped cilantro or a few jalapeño slices add color and freshness. Drizzling a little crema or mild avocado salsa brings creamy coolness that contrasts beautifully with the warm, spicy filling.

Side Dishes

These empanadas pair wonderfully with light sides that balance their richness. Try serving them alongside a tangy cabbage slaw, a crisp green salad with citrus dressing, or black beans simmered with garlic and onion for a satisfying meal.

Creative Ways to Present

For gatherings, arrange the empanadas on a large platter surrounded by small bowls of accompaniments like avocado salsa, sour cream, and pickled jalapeños. You can even turn them into bite-sized appetizers by using smaller discs, perfect for sharing and snacking!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. They’ll keep their flavor and texture remarkably well, making for delicious next-day snacks or quick meals.

Freezing

Empanadas also freeze beautifully. After assembling and sealing, lay them out on a baking tray to freeze individually. Once firm, transfer to a freezer-safe bag or container for up to two months. This way, you can enjoy homemade Empanadas de chorizo y queso anytime with minimal effort.

Reheating

To reheat, bake the empanadas at 350°F for about 10-15 minutes until crispy and heated through. Avoid microwaving if you want to keep that irresistible flaky crust intact.

FAQs

Can I use a different type of cheese?

Absolutely! While mozzarella and queso fresco provide the best melt and flavor balance, you can experiment with other melty cheeses like Monterey Jack or even a mild cheddar. Just keep the cheese mild to complement the chorizo without overpowering it.

Is it necessary to chill the empanadas before cooking?

Chilling helps the dough stay firm, making it easier to handle and preventing the filling from leaking or breaking the pastry during cooking. It’s not mandatory but highly recommended for best results.

Can I make these empanadas vegan or vegetarian?

Definitely! Substitute the chorizo with seasoned plant-based sausage or sautéed mushrooms and use vegan cheese alternatives. The empanada dough can be made without eggs, so these can be adapted easily.

What’s the difference between baking and frying empanadas?

Baking results in a lighter, crispier crust with less oil, while frying gives a golden, crunchier exterior with a richer mouthfeel. Both are delicious, so it depends on your preference and time.

How spicy are Empanadas de chorizo y queso?

The spice level is adjustable! Mexican chorizo has a mild to medium heat. Adding jalapeño slices ups the spice factor, but you can omit them for a milder version that everyone can enjoy.

Final Thoughts

There’s something deeply satisfying about homemade Empanadas de chorizo y queso. They deliver a beautiful balance of hearty, spicy meat with luscious melted cheese, all wrapped in a golden, flaky crust that’s pure comfort food. I wholeheartedly encourage you to give this recipe a try. Whether for a festive gathering or a cozy night in, these empanadas will fill your kitchen with incredible aromas and your heart with joy. Happy cooking!

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