Chorizo Empanadas as served at Tequila 61 in Anchorage, AK, as seen on Diners, Drive-Ins and Dives, season 35.
Recipe courtesy of Tequila 61

Chorizo Empanadas

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  • Level: Intermediate
  • Total: 1 hr 20 min (includes resting time)
  • Active: 50 min
  • Yield: 8 servings (3 empanadas each)


Empanada Dough:

Chorizo Filling:


Special equipment:
a 4-inch round cookie cutter; a deep-fryer or deep-fry thermometer
  1. For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
  2. Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
  3. For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
  4. Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
  5. Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
  6. Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
  7. Fry the empanadas in batches until golden brown.