These Mini Spicy Pork Chorizo Empanadas are some of the most scrumptious and flavorful ever!! Beware when making these… you won’t be able to eat just one.
Chorizo Empanadas Recipe
The summer is “officially” over but it doesn’t feel like it because the temperatures have been in their ultimate high around here. My air conditioner is definitely asking for a break already. While doing a little shopping in the supermarket, we saw our first pumpkin of the season and I had a flashback of all the fun we had last year in the apple/pumpkin picking. We can’t wait to do it again this year.
Having said that, I am trying to change my state of mind, therefore, I changed the mood of my pictures to do so. I love shooting dark and moody images and these Mini Pork Chorizo Empanadas were the perfect subject.
How to make Chorizo Empanadas
Yay!! You can officially say this is empanada week! This version is a little different. They are made with wonton wraps, which is very convenient because they can be ready to eat in less than 15 minutes. I also love the fact that they are baked!! Because with the holidays coming up, it is always a good idea to control your calorie intake.
Oh! The filling… it’s made with ground pork and chorizo. As you know the chorizo has plenty of seasoning and flavor so you don’t really need to get your hands dirty. To make it colorful and more Latin I added some black beans and corn. I also added El Yucateco Chile Habanero Hot sauce.
El Yucateco hot sauces are made with fresh habanero peppers. They are packed with little more kick than the average hot sauce but with far less vinegar, so you get the true flavor of the pepper when you add this sauce to any dish.
LOOKING FOR MORE APPETIZER RECIPES?
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- Prosciutto Melon Skewers
- Mushroom French Goat Cheese Mini Empanadas
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These empanadas are perfect for your guy and his friends while they watch Sunday football. Just make sure to make enough because they are very addicting and they will disappear in no time.
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¡Buen Provecho!
Mini Spicy Pork Chorizo Empanadas
Ingredients
- 1/2 lb ground pork
- 5 oz fresh chorizo
- 1/2 cup onion, diced
- 1/2 cup green pepper, diced
- 1/2 cup canned black bean, rinsed and drained
- 1/2 cup corn kernels, drained
- 2 tablespoons El Yucateco Chile Habanero Hot Sauce (or any other hot sauce)
- 24 wonton wrappers
Instructions
- Brown ground pork and chorizo in a large skillet over medium-high heat until thoroughly cooked, stirring frequently, about 3-5 minutes. Add onion, garlic, green peppers, black beans, corn, and hot sauce; cook for 3 – 5 minutes. Remove the mixture from the skillet and drain a few seconds on paper towels to remove excess fat.
- Preheat oven to 400º F. Line a baking sheet with parchment paper and spray with oil. Set aside.
- Lightly brush edges of one wrapper with water. Place 1 heaping teaspoon of pork-chorizo mixture in center of a wrapper. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining wrappers and pork-chorizo mixture.
- Arrange empanadas on the prepared baking sheet. Spray tops of empanadas with oil. Bake for 10 to 12 minutes on top rack of oven until crisp and lightly brown.
- Serve immediately with more hot sauce, if desired.
- Slow Cooker Pineapple Barbecue Chicken Wings
- Swiss Cheese and Pepperoni Spiral
- Prosciutto Melon Skewers
- Mushroom French Goat Cheese Mini Empanadas
- Eggless Venezuelan Tequeños
Nutrition
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- Cast Iron Skillet
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- 7-Inch Knife
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- Bamboo Cutting Boards
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- Wooden Spoon Set
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