In Mexico we call empanadas a delicious fried preparation, which is made from corn dough with which a tortilla is formed, which is filled with a specific stew, the empanada is formed by folding this raw dough tortilla and to finish it is fried in enough hot oil. This is how Mexican empanadas are and their fillings can be of any preparation. In this dish our imagination is the limit.
This time we have for you an incredible recipe for potato dumplings, with which you will be shocked by its great flavor. We will teach you how to make these delicious potato empanadas that we will also combine with the exquisite flavor of the chorizo.
We invite you to stay with us and discover the preparation of these delicious potato empanadas with chorizo that you will love, we assure you of that.
Ingredients to make Potato empanadas with chorizo:
- 1 kilogram of corn dough
- ½ kilogram of potato
- 250 grams of Chorizo or longaniza
- 1 pinch of salt
- 1 pinch of pepper
- ½ cup of oil
To accompany:
- 1 cup sour cream
- 1 cup of grated cheese
- 1 piece of sliced lettuce
- 1 bunch of fresh radish
- 1 cup of your favorite sauce
How to make Potato Empanadas with Chorizo:
For the preparation of these delicious potato empanadas with chorizo in the following image you can see the ingredients that we will need. To begin we must cook the potatoes, this takes a while so I recommend that you put them on a high heat and add a pinch of salt to the water. This will bring the water to the boiling point faster. Let them cook until they feel very soft. Once the potato is ready, we remove it from the heat, peel it and mash it until it is observed in the consistency of puree. Now we add the well-fried chorizo to the mashed potatoes and mix so that these ingredients of the Mexican empanadas are perfectly integrated.
Now we take a little dough and form a corn tortilla, you can do this with the help of a tortilla maker or manually like me, I don’t have a tortilla machine, so I use the base of a plate to this way, to be able to shape the dough and turn out an omelet.
Once we have our tortilla, we add a little of our potato with chorizo to one side, as we can see in the following image. Once this is ready, we fold the corn tortilla covering the filling, and fixing the two edges of the potato empanada well, we do this simply by putting a little pressure on the edge. And we fry them in a pan with the previously heated oil. Let them fry until the potato dumplings are golden brown on both sides. Once golden, remove them from the oil, place them on absorbent paper to remove any excess fat they may contain and READY!
We serve the potato and chorizo empanadas hot accompanied by sour cream, lettuce, grated cheese, sliced radish and a little of our favorite sauce.
