Stupid-Easy Recipe for Chorizo & Cheese Empanadas with Avocado Crema (#1 Top-Rated)


Empanadas make a deliciously different lunch or dinner and need nothing more than a crisp green salad on the side. They’re also perfect for parties, right at home with other hot or cold appetizers. To make this recipe more quickly, substitute Mexican-style chorizo for the meat mixture. If you prefer, you can bake the empanadas instead of frying them.

Satisfy your sweet tooth with this easy-to-make recipe for Chorizo & Cheese Empanadas with Avocado Crema.

1. Info for Chorizo & Cheese Empanadas with Avocado Crema

  • Cook Time: 2 hr 25 min
  • Total Time: 2 hr 25 min
  • Servings: 48
  • Calories:

2. Ingredients for Chorizo & Cheese Empanadas with Avocado Crema

  • 1 pound ground pork
  • 2 pasilla chile peppers, or other mild dried red chiles*
  • 1 guajillo chile pepper, or other mild dried red chile*
  • 1 onion, cut into large chunks
  • 4 tablespoons cider vinegar
  • 2 cloves garlic
  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano, preferably Mexican
  • 2 teaspoons salt, plus more to taste
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cinnamon
  • 1 pound queso blanco, or other mild, semi-hard cheese, grated
  • Empanada dough , or store-bought empanada shells to make about 48 6-inch or 64 5-inch empanadas**
  • All-purpose flour , for the work surface
  • About 6 cups canola oil
  • 1 avocado, peeled, pitted, and quartered
  • 1 cup cilantro, roughly chopped
  • 3 tablespoon sour cream
  • Juice of 1/2 lime
  • 1 tablespoon olive oil
  • Salt to taste

3. Directions:

  1. In a large skillet over medium-high heat, toast the chiles (pasilla and guajillo), turning occasionally, until blistered and fragrant, 4 to 5 minutes. Transfer the chiles to a bowl of hot water, cover and set aside for 15 minutes.
  2. Remove the chiles from the water and stem and seed them. Place the chiles, 1 onion, 4 Tbs vinegar, and 2 cloves garlic in the bowl of a food processor or the jar of a blender and process to purée, scraping down the bowl or jar as needed.
  3. Transfer the chile mixture to a large bowl and add the ground pork, 1 Tbs paprika, 2 tsp oregano, 2 tsp salt, 1/2 tsp coriander, 1/2 tsp cumin, 1/2 tsp pepper, and 1/4 tsp cinnamon, mixing until well combined. Cover and refrigerate overnight.
  4. In a large skillet over medium heat, cook the pork mixture, breaking it up with a spoon or spatula, until no longer pink, 5 to 6 minutes. Set aside to cool slightly.
  5. Meanwhile, in the bowl of a food processor, combine avocado, cilantro, sour cream, lime juice, and 1 Tbs olive oil and process to purée, scraping down the bowl as necessary. Add salt to taste and set aside in the refrigerator.
  6. Stir the queso blanco cheese into the pork mixture. Arrange a 5- or 6-inch round of empanada dough or an empanada shell on a lightly floured work surface. Spoon 1 1/2 to 2 tablespoons of pork mixture on top, moisten the edges of the shell with water, and fold the shell over the filling, pressing it with a fork to seal. Repeat with the remaining shells and pork mixture, flouring the work surface as necessary.
  7. Preheat the oven to 200 degrees F. Arrange two or three paper towel-lined baking sheets in the oven.
  8. Pour canola oil into a large, heavy saucepan or small stockpot to 1-inch deep and warm it to 350 degrees F. over medium heat. Cook the empanadas in batches, turning occasionally and adjusting the heat to main 350 degrees F., until golden, 3 to 4 minutes. Transfer to the prepared baking sheets to keep warm.
  9. Serve the empanadas with the avocado crema on the side.

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