I was finally able to locate the "cheater" Empanada pastry I've been wanting to try. They are a lot less work, but I think I'd still make my own dough when I'm feeling ambitious or wanting to be a little more frugal.
There are no exact measurements because I just threw these together but here is a guesstimate of what I did.
Ingredients
Chorizo sausage We tried the Johnsonville and they were pretty good, a lot less fatty than the Mexican brand I purchased last time. You won't need the whole package for only 10 Empanadas - I had a lot of filling left over.
Small onion, diced
2 cloves of garlic
1/2-3/4 cup of Salsa of your choice (I used hot)
Ground Cayenne pepper to taste
Empanada discs (they're sold in the frozen food section, in my store they're grouped in with the imported items)
Shredded Cheese about 4 ounces (I used Monteray Jack)
Oil for cooking
Directions
Fry the onions and garlic in a small amount of oil until just soft. Remove from the pan and set aside.
Remove the casings from the Chorizo and crumble, cook until browned. Drain any excess fat.
Add the sauteed onions, garlic and cayenne pepper to the cooked Chorizo and stir.
Stir in the salsa and cook until heated through. Set meat mixture aside to cool.
One by one, seperate the discs from each other. Roll lightly with a rolling pin to thin them out a little. Dip your fingers in a small bowl of water and run them along the outside edge of the circle (this will help to form a tight seal).
Place about 2 tablespoons of the meat mixture to one side of your circle.
Top with a little cheese.
Carefully stretch the dough over the filling to form a half moon shape.
Press down with the tines of a fork to seal. Flip over and do the same from the other side to ensure no filling will leak out while you're cooking them.
Heat about a half an inch of oil in a heavy pan and fry them until golden brown on both sides (about 3-5 minutes on each side). Fry in small batches without crowding them so they will brown more evenly.
Enjoy!
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Comments: 53 ( 1 removed by Μόףףý ● ķ ~ )
Speaking of Kroger, they now have seasoning cubes of Cilantro in my store. I bought a box but haven't tried them yet. I figure they'll be handy to have around when I don't happen to have any fresh and don't feel like going to the store.
Those would actually work well. It seems like I can never use up the whole bunch. Sure wish I could plant the stuff!
You can plant Cilantro, you just have to do it from seed or from starter plants, they usually sell them at Lowe's Home Improvement as soon as they start putting out the tomato plants and such.
I find it amusing that Johnsonville now makes a chirozo. Viva diversity!!
I thought it was funny about Johnsonville making the Chorizo too, that was the first time I had seen it so it must be new for them.
Donna, I bet that would be good if you like lamb.
Thanks Elizabeth.
Sue* it made it a lot faster that's for sure.
To be honest, I ma not a fan of lamb in any way, but this chorizo is really lean and very tasty. I was surprised I liked it myself.
Okie Dokie David, if you think you can handle it!
I don't use Mexican chorizo just because it so greasy. I always buy the Spanish...I had no idea that Johnsonville now made chorizo....I doubt I can get it here though...also the empanada rounds sound intriguing...
Oh, I wish I could find Spanish Chorizo to try Sonia. Actually now that I think about it I get a newsletter from a place that sells all Spanish imports, I'd have to have it shipped to me though.
Kim, Bill must be pickier than John. John absolutley loved these, he even liked them reheated for lunch the next day.
Sheri, its not the same kind of dough.
I have ordered from them in the past and was very happy with the product and service
;-)
Start taking small steps first and just order one or two things you feel you just have to try......
this sounds really great Moggy..........
the store in my neighborhood has a whole section dedicated to Mexican cuisine....
thanks for sharing yet another delicious recipe.........
Moggy and Sonia, I prefer Spanish to Mexican chorizo, too, and yes, La Tienda is a great place to order it. In addition, Spanish chorizo is dry cured, unlike the Mexican, so you can just cut it up and not fry it first. The Johnsonville chorizo is basically Mexican, not Spanish. I don't like it.
If supermarkets in your area carry Dietz and Watson cured meats and cold cuts, they make a decent Spanish style chorizo. It isn't as exqwuisitely good as Cantimpalos imported from Spain, but it's decent. Contains hot paprika instead of jalapenos, another important difference in the flavors of the 2 styles of chorizo.
thanks Mogster...........
Risa, quesadillas sound yummy to me right now, and its breakfast time!
Thanks J.W.