Chorizo and Peruvian Potato Empanadas with Cilantro-Lime Crema
When I told Bri that this week’s ingredient was ground beef he said “OOH OOH MAKE EMPANADAS”.
Recipe: (I made sure I wrote amounts down as I went along this time – so they should be fairly accurate.)
Mexican Beef Chorizo
1 pound of ground beef (I used a 50/50 mix of sirloin and chuck)
3 dried guajillo peppers
1/4 cup apple cider vinegar
1/4 cup of diced onion
3 cloves of garlic, chopped
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon sweet paprika
1/2 teaspoon Mexican oregano
1/4 teaspoon cayenne pepper
2 teaspoons salt
-Remove the stem and seeds from the guajillos.
-In a pan over medium heat toast the guajillos until they become fragrant.
-Soak the guajillos in hot water for 30 minutes or until they become soft.
-Blend the softened guajillos with apple cider vinegar, onions and garilc until a smooth paste is formed. It will have the consistency of BBQ sauce.
-Strain the mixture through a fine mesh sieve.
-Add the cinnamon, cumin, paprika, oregano, cayenne & salt to the pepper mixture.
-combine the pepper mixture with the ground meat and mix until thoroughly combined.
The completed chorizo is best if used the next day, but you can certainly cook it right away.
1 cup of diced peruvian potatoes
1/2 lb of mexican chorizo
2 tbs corn oil
1/3 cup diced yellow onion
1/4 cup crushed manzanella olives (with pimentos)
1/2 cup beef stock
20 Tapas Para Empanadas (Empanada Disks)
Cinnamon (for dusting)
-Remove the Tapas from the freezer so they can thaw.
-Cover the diced potatoes in water and simmer until softened.
-Saute the chorizo and onions in corn oil until the onions are softened and the chorizo is almost completely cooked.
-Add the potatoes and saute until the chorizo is cooked through.
-Add the crushed olives and stir to combine
-Add the beef stock and reduce until the stock is thickened
-Pre-heat the oven to 400F
-make an egg wash with the egg and a tablespoon of water
-separate the Tapas and allow them to come to room temperature (they will be very soft and pliable)
-brush the egg wash around the edge of half of the edge of one tapas.
-place one tablespoon of cooled filling in the center.
-fold the dough over the filling and use your hands to cup the filling and compress the dough edges
-crimp the edges (you can use a fork, but i prefer to employ the Argentinian method which is called repulgue – fold the edges over and over to create a pattern)
-place the empanada on a sheet pan lined with parchment and brush with egg wash.
-prick holes in the top of the empanada with a fork
-dust with cinnamon (its a nice compliment to the cinnamon in the chorizo and it also helps to differentiate fillings if you are making different kinds of empanadas)
-bake in a 400F oven for 22 – 25 minutes. They will puff up and get golden brown.
1/2 cup Crema
Juice of 1 lime
1 handful of fresh cilantro
pinch of salt
-blitz all ingredients until smooth.
Taste – The chorizo is SO FLAVORFUL we were eating it all weekend. The potatoes added a great texture to the filling and the crema was a nice tangy & cool compliment to the hot & flaky empanadas. I brought these to a BBQ and everyone raved about them. Bri said its his new favorite empanada filling.