- 4 ounces dry Spanish chorizo, cut into 1/2-inch dice
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced Italian frying pepper
- 1/4 cup finely diced onion
- 1 small garlic clove, minced
- 1/2 pound skirt steak, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons finely chopped cilantro
- Ten 5-inch empanada wrappers, such as Goya, thawed if frozen
- Vegetable oil, for frying
- 1 cup sour cream mixed with 1 tablespoon fresh lemon juice and 1/4 cup minced
cilantro, for serving
In a large skillet, cook the chorizo over moderate heat until the fat has rendered, about 4 minutes. Using a slotted spoon, transfer the chorizo to a bowl. Drain off all but 1 tablespoon of the fat. Add the peppers, onion and garlic and cook until tender, about 5 minutes. Add the steak and chorizo and cook until the steak is no longer pink, about 3 minutes. Season with salt and pepper and transfer to a bowl to cool. Stir in the cheese and cilantro.
Arrange the empanada wrappers on a work surface. Spoon the filling onto the bottom half of each round and fold the top over. Crimp the edges with a fork to seal the empanadas.
In a large, deep skillet, heat 1/2 inch of oil to 350°. Fry the empanadas in batches, turning once, until golden all over, about 3 minutes per batch. Transfer to paper towels to drain. Serve the empanadas with the cilantrosour cream dipping sauce.