The Parrot Club • San Juan, Puerto RicoGuillermo Gonzalez loves mojitos with these spicy and rich empanadas. At home, he sometimes substitutes a mixture of mayonnaise, ketchup, Tabasco, garlic and cilantro for the cilantro cream here. More Tasty Snacks

Guillermo Gonzalez

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Recipe Summary

total:
1 hr
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 cilantro–sour cream dipping sauce.

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