Chorizo and Potato Empanaditas

Chorizo and Potato Empanaditas: A Little Taste of Home

These little empanaditas have become a staple in my kitchen, a comforting reminder of home and simpler times. My grandma used to make these, and the smell of the chorizo sizzling in the pan would fill the house, instantly transporting me to her cozy kitchen. It's amazing how a simple recipe can hold so much heart, so many memories. Now, I make them for my own family, carrying on the tradition and hoping to create similar happy memories for my children.

The beauty of this recipe lies in its simplicity and versatility. The dough is easily made, and you can even use a tortilla press to speed up the process—a little shortcut for busy days like mine. However, the heart of the empanadita lies in the filling. The rich, savory chorizo perfectly complements the soft, slightly sweet potato. A sprinkle of oregano adds a touch of earthy warmth, creating a flavor profile that is both familiar and enticing. I like to use Mexican oregano for its distinct, slightly citrusy aroma; however, regular oregano works equally well.

Making these empanaditas is a great way to spend some quality time with loved ones. It’s a hands-on experience that lends itself to collaborative cooking, which is especially rewarding when you're making something so delicious. My kids love helping me to roll the dough and assemble the turnovers. It's a delightful activity, and watching their faces light up when they take their first bite is pure joy.

The process may seem slightly lengthy, but trust me, the final result is worth every minute. The golden-brown, crispy empanaditas are a delight to eat. The warm, savory filling bursts with flavor, providing a perfect balance of textures and tastes. Serving them with fresh guacamole or salsa adds another layer of flavor, enhancing the overall dining experience. These little turnovers are incredibly versatile; they can be served as an appetizer, a light lunch, or even a satisfying snack.

But it’s not just the taste; it’s the whole experience of making these empanaditas that makes them special. It's a chance to unwind, connect with family, and create something delicious together. For me, these little turnovers are more than just a recipe; they’re a piece of my heart, a treasure passed down from generation to generation, that I now share with my family and friends.

Beyond the Recipe:

The ingredients themselves are quite simple and readily available. You can find chorizo and masa harina in most supermarkets, and even if you can’t find masa harina, there are many flour alternatives available. You can experiment with different spices and additions to personalize the filling. For instance, you could add some diced bell peppers for a touch of sweetness, or some jalapenos for some extra heat. You might also try adding in some cooked ground beef for a more substantial filling. The possibilities are truly endless!

Remember, the key is to have fun with it. Don’t be afraid to experiment with different flavors and ingredients to create your own unique take on this classic recipe. Most importantly, savor every moment of the process, from the initial prep work to the final bite. These empanaditas are not just about food; they're about the love, laughter, and memories you create along the way.

Step-by-step

• Peel potato and cut into 1/4-inch dice. In a saucepan of boiling salted water cook potato 3 minutes, or until just cooked through, and drain in a colander.
• Remove casings from chorizo and crumble or finely chop meat. In a heavy skillet cook chorizo over moderate heat, stirring, 5 minutes. Add potato, oregano, and salt to taste and cook, stirring, 5 minutes. Cool filling completely. Filling may be made 2 days ahead and kept, covered and chilled, or frozen 2 weeks.
• Line 2 baking sheets with plastic wrap.
• In a large bowl stir together masa harina and warm water until a dough forms. Pinch off small pieces of dough and shape into about forty 1-inch balls. Transfer balls to a baking sheet and cover with more plastic wrap.
• From a plastic bag cut two 5-inch squares and use one to line lower half of a tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough just to a 2 1/2-inch round. (Alternatively, flatten dough between squares of plastic using a rolling pin.) Remove top plastic square and put a rounded teaspoon filling in center of round. Fold round over filling to form a half moon, using plastic underneath to support dough if necessary, and pinch edges together to seal. Transfer turnover to other baking sheet. Make more turnovers in same manner, reusing plastic squares, and put on baking sheets. Turnovers may be prepared up to this point and kept, covered with plastic wrap, chilled 1 day or frozen 1 week. Thaw turnovers 1 hour before proceeding.
• In a large saucepan heat 1 inch oil until it registers 375° F. on a deep-fat thermometer and fry turnovers in batches of 8 to 10 until golden, 2 to 3 minutes, transferring with a slotted spoon to paper towels to drain and making sure oil returns to 375° F. before adding next batch.
• Serve empanaditas immediately with guacamole or salsa.