Choriqueso empanadas
User Reviews
4.9
Choriqueso empanadas
Description
This recipe for Choriqueso empanadas uses store-bought or homemade dough discs to encase a filling of cooked fresh Mexican-style chorizo cooked with softened white onions and optionally seasoned with achiote for additional flavor and color. The filling also includes grated Mozzarella (or Oaxaca or Monterey Jack) and crumbled queso fresco cheeses, which melt when the empanadas are cooked, creating a rich and creamy texture.
To assemble, a spoonful of the cheese mixture is placed on each dough disc, topped with a scoop of the cooled chorizo mixture, and optionally jalapeño slices for heat. The edges are folded and pressed firmly with fingers and optionally a fork to seal. Chilling the assembled empanadas for at least an hour helps improve the seal and prevents oil leakage during frying or baking.
The empanadas can be fried or baked according to preference, and they pair well with avocado sauce, which adds a fresh and creamy contrast to the savory and slightly spicy filling. The cooking fat choice and method impact the final texture, with frying producing a crisp exterior.
Ingredients
- 24 empanada discs can use store-bought or homemade dough - recipe below, for frying
Choriqueso filling:
- 1 tablespoon butter or olive oil
- ½ white onion finely diced – about 1 cup
- 1 lb. fresh chorizo pork or beef based on your preference, Mexican style
- ½ to 1 tablespoon achiote ground, optional
- 3 cups mozzarella cheese oaxaca or monterrey jack cheese, grated, or 12 ounces
- 1 cup queso fresco crumbled, or 4 ounces
- jalapeno pepper optional slices
If baking:
- 1 egg yolk, mixed with 1 tablespoon water for egg wash to brush on empanadas
To serve:
- avocado sauce
Instructions
- Heat the butter or oil in a frying pan over medium low heat, add the diced onions and cook until they are soft and translucent, about 5 minutes.
- Remove the chorizo from the casings, break it up in chunks and add it to the onions. Cook the chorizo meat on medium heat until it is fully cooked; stir frequently to help break up the pieces of chorizo. Add additional achiote powder if desired. Let the chorizo cool down completely before using.
- Mix the grated mozzarella with the crumbled queso fresco.
- To assemble the empanadas add a spoonful of the cheese mix topped with a spoonful of the chorizo on to the center of each empanada disc. For extra heat you can add slices of fresh jalapeños.
- Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
- Chill the empanadas for at least an hour, this will help them seal better and prevent leaks. This is especially needed if you are baking the empanadas.
- If baking the empanadas pre-heat the oven to 400 F. Also, brush the empanadas with egg wash right before baking to give them a nice golden glow. Bake the empanadas for 20-25 minutes or until golden.
- Fry the empanadas in a deep fryer or in a frying pan, if using a frying pan, make sure to add enough oil to cover at least half of the empanada. Let the oil get very hot and fry each empanada until they are golden on each side, about a minute per side. Place the empanadas on paper towels to drain any excess grease and serve immediately.
- Serve the empanadas with avocado sauce.
User Reviews
Overall Rating
4.9
You'll Also Love
