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Empanadas de chorizo y queso Recipe

Empanadas de chorizo y queso Recipe
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★★★★★

4.9 from 16 reviews

Delicious Mexican Empanadas filled with savory chorizo and a blend of melted cheeses, perfect for a flavorful appetizer or snack. These empanadas can be either baked for a lighter finish or fried for a crispy golden exterior and served warm with a creamy avocado salsa.

Ingredients

Scale

Empanada Dough

  • 24 empanada discs or homemade dough discs

Filling

  • 1 tablespoon butter or olive oil
  • ½ white onion or pearl onion, finely chopped (about 1 cup)
  • 1 pound fresh Mexican chorizo (pork or beef based)
  • ½ to 1 tablespoon ground achiote powder (optional)
  • 3 cups (12 ounces) shredded mozzarella cheese (Oaxaca or Monterey Jack cheese)
  • 1 cup (4 ounces) crumbled queso fresco
  • Optional: slices of fresh jalapeño

For Assembly

  • 1 egg yolk mixed with 1 tablespoon water (for egg wash)

To Serve

  • Avocado salsa

Instructions

  1. Prepare the onion: Heat butter or olive oil in a skillet over medium-low heat. Add finely chopped onion and cook gently until softened, about 5 minutes.
  2. Cook the chorizo: Remove chorizo casing and crumble the meat into the skillet with the onions. Cook over medium heat, stirring and breaking up the meat until fully cooked. Add optional achiote powder at this stage for extra color and flavor. Remove from heat and let cool completely.
  3. Mix the cheeses: Combine shredded mozzarella with crumbled queso fresco in a bowl.
  4. Fill the empanadas: Place one tablespoon of cheese mixture and one tablespoon of the cooked chorizo mixture in the center of each empanada disc. Add jalapeño slices if you prefer extra heat.
  5. Seal the empanadas: Fold the empanada discs over the filling and gently press edges together with your fingers. Fold and crimp the edges to create a decorative seal, or use a fork to press the edges firmly.
  6. Chill before cooking: Refrigerate the sealed empanadas for at least one hour to help the dough seal better and prevent them from opening during cooking. This step is especially important if baking.
  7. Bake option: Preheat oven to 400°F (200°C). Brush the empanadas lightly with the egg yolk and water mixture for a shiny golden finish. Bake for 20-25 minutes until golden brown.
  8. Fry option: Heat sufficient oil in a skillet or deep fryer to cover at least half the empanadas. Fry the empanadas in batches of two at a time until golden brown, about 1 minute per side. Remove and drain on paper towels to absorb excess oil.
  9. Serve: Serve the empanadas hot with creamy avocado salsa for dipping.

Notes

  • Chilling the empanadas before cooking helps keep them sealed and prevents filling leakage.
  • Using a mix of mozzarella and queso fresco provides a creamy yet slightly tangy cheese flavor.
  • The achiote powder adds authentic color and subtle earthiness but is optional.
  • Frying results in crispier empanadas while baking offers a lighter alternative.
  • Add jalapeño slices inside for a spicy kick according to your preference.

Nutrition

Keywords: empanadas, chorizo, cheese, Mexican appetizer, savory pastries, baked empanadas, fried empanadas

Find it online: https://thefoodrecipe.com/empanadas-de-chorizo-y-queso-recipe/