Recipe Chorizo And Potato Empanadas

Potato and Chorizo Empanadas Recipe Food Network

WEBNov 21, 2016 · Directions. Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork …

Rating: 5/5(36)
1. Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
2. Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
3. Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
4. In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.

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Baked Potato, Pepper, Chorizo Empanadas Great …

WEBApr 3, 2016 · Cook for 2 minutes. Transfer chorizo to a medium bowl, using a slotted spoon. Add onions to saucepan and sauté for 15 minutes until …

1. Heat the 2 Tablespoons olive oil in a 2-1/2 to 3 quart heavy saucepan over moderate heat, add chorizo. Cook for 2 minutes.
2. Sift flour into a large bowl with the salt.
3. With the oven racks in upper and lower thirds of oven, preheat oven to 400℉.

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