Chorizo recipes

Golden Potato and Chorizo Empanadas

Photo and recipe courtesy of Food

Savor the deliciousness of our Golden Potato and Chorizo Empanadas, where every bite offers a perfect balance of flavors. Encased in a golden, flaky crust, the spicy chorizo and tender potato filling create a mouthwatering experience you won’t forget. We’d like to thank the creator, Tyler Florence of Food Network, for this recipe creation.

Prep Time

55 mins

Cook Time

50 mins




  • 1 teaspoon salt
  • 1/2 cup golden raisins
  • 1/2 cup chicken broth
  • 2 garlic cloves, minced
  • 1 Spanish onion, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 pound our *Texas brand chorizo, casing removed
  • Kosher salt and freshly ground black pepper
  • 12 large pimiento-stuffed green olives, chopped
  • 3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced


Empanada Dough:

  • 1 teaspoon salt 
  • 1 cup masa harina 
  • 1 teaspoon baking powder 
  • Butter, for greasing the pans
  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, melted and cooled 
  • 1 large egg beaten with 1 tablespoon water, for egg wash 



  • 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. 
  • 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. 
  • 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. 


Empanada Dough

  • 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.
  • Lightly flour your rolling pin and counter. 
  • Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. 
  • Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. 
  • Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. 
  • Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. 
  • Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking. 
  • Preheat the oven to 375 degreesF. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. 
  • Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
  • In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.


Check out More Recipes at Chorizo De San Manuel!

Chorizo de San Manuel has all kinds of recipes to choose from, so don’t delay and check out all sorts of unique and tasty recipes that all your family will love and enjoy here! 

No Comments

Post A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Your Cart
    Your cart is emptyReturn to Shop