Active Time
N/A
Total Time
1 HR
Yield
Serves : 10

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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 cilantro–sour cream dipping sauce.

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