Chorizo & Potato Breakfast Empanadas
These delightful Chorizo & Potato Breakfast Empanadas are a perfect way to kick-start your day. Adapted from a cherished Ortega cookbook, they combine the rich flavors of spicy Spanish chorizo, tender potatoes, and fresh vegetables all enveloped in a crispy golden crust. The best part? You can prepare the filling a day ahead, making breakfast a breeze! Simply chill the filled empanadas on a floured plate until you're ready to fry them up. Serve these with zesty salsa and cool sour cream for a satisfying breakfast that’s hearty, flavorful, and sure to impress your family and friends.
4
Servings
300
Calories
13
Ingredients
Ingredients
vegetable oil
3 cups (for frying)
vegetable oil
2 teaspoons (for sautéing)
Spanish chorizo
2 links (casings removed)
onion
1 (chopped)
boiling potato
1 lb (peeled and shredded)
jalapeno
1/2 cup (diced)
plum tomatoes
2 (seeded and chopped)
cumin
1/2 teaspoon
cilantro
1/4 cup (finely chopped)
queso blanco
1/3 cup (grated)
empanada wrappers
8 (frozen, thawed)
salsa
1 (16 ounce) jar
sour cream
(for serving)
Instructions
1
In a 12-inch nonstick skillet, heat 2 teaspoons of vegetable oil over moderately high heat until hot but not smoking.
2
Add the chorizo and chopped onion to the skillet, cooking while stirring until the onion is softened and the chorizo is browned.
3
Then, add the shredded potatoes and season with salt and pepper. Cover the skillet and cook, stirring occasionally, until the potatoes begin to turn golden brown, about 6 minutes.
4
Stir in the diced jalapeños, chopped tomatoes, and cumin. Mix well and let the mixture cook for an additional 2 minutes.
5
Transfer the filling to a bowl and allow to cool completely before stirring in the chopped cilantro, grated queso blanco, and adjust with additional salt and pepper to taste.
6
On a floured surface, roll out each empanada wrapper into a 6-inch round.
7
Place about 1/3 cup of the cooled filling in the center of each wrapper, shaping the filling into a log.
8
Moisten the edges of the wrapper with water using a finger, then fold it over the filling to create a half-moon shape.
9
Firmly press down around the filling to release air and seal the edges. Use a fork to crimp the edges, ensuring they are well sealed.
10
In a deep 12-inch skillet, heat the remaining 3 cups of vegetable oil over moderate heat until hot but not smoking.
11
Fry the empanadas in batches, gently turning them until they are golden brown, about 3 minutes.
12
Once cooked, transfer the empanadas to a plate lined with paper towels to drain excess oil.
13
Serve warm with your choice of salsa and sour cream.
Nutrition Information
22.5g
Fat
20g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chorizo & Potato Breakfast Empanadas?
These are hearty breakfast pastries filled with spicy Spanish chorizo, tender potatoes, and fresh vegetables in a crispy crust.
What is the origin of this recipe?
This recipe is adapted from a cherished Ortega cookbook.
How many servings does this recipe yield?
The recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 300 calories.
What type of chorizo should I use?
The recipe calls for 2 links of Spanish chorizo with the casings removed.
How much oil is required for frying?
You will need 3 cups of vegetable oil for frying.
How much oil is used for the filling?
Use 2 teaspoons of vegetable oil for sautéing the filling ingredients.
Can the filling be prepared in advance?
Yes, the filling can be prepared a day ahead and chilled.
What type of potatoes are best for this recipe?
One pound of boiling potatoes is recommended.
How should the potatoes be prepared?
The potatoes should be peeled and shredded before cooking.
What size skillet is needed?
A 12-inch nonstick skillet is recommended for cooking the filling and a deep 12-inch skillet for frying.
How long do the potatoes take to cook?
The shredded potatoes take about 6 minutes to turn golden brown.
What vegetables are included in the filling?
The filling includes onion, jalapeno, and plum tomatoes.
What spices are used for seasoning?
Cumin, salt, and pepper are used to season the filling.
What kind of cheese is added to the empanadas?
The recipe uses 1/3 cup of grated queso blanco.
Are there fresh herbs in the recipe?
Yes, 1/4 cup of finely chopped cilantro is stirred into the cooled filling.
How large should the empanada wrappers be?
Each wrapper should be rolled out into a 6-inch round.
How much filling goes into each empanada?
Use approximately 1/3 cup of cooled filling per wrapper.
How do you properly seal the empanadas?
Moisten the edges with water, fold over, and crimp the edges with a fork.
What heat level is used for frying?
Fry the empanadas over moderate heat until hot but not smoking.
How long does it take to fry the empanadas?
They should be fried for about 3 minutes until golden brown.
What should be done after frying the empanadas?
Transfer them to a plate lined with paper towels to drain excess oil.
What are the recommended sides for serving?
Serve the empanadas warm with zesty salsa and cool sour cream.
What is the total fat content?
Each serving contains 22.5g of fat.
How much protein is in each serving?
There are 7.5g of protein per serving.
What is the carbohydrate count?
Each serving provides 20g of carbohydrates.
How many empanada wrappers are needed?
The recipe requires 8 empanada wrappers.
Can I use frozen wrappers?
Yes, frozen empanada wrappers can be used but must be thawed first.
What is the target color for the finished empanada?
The empanadas should be cooked until they reach a golden brown color.
How many ingredients are in this recipe?
There are a total of 13 ingredients used in this recipe.