Tasty Tuesday: How to make empanadas with chorizo and potato

Local 4′s Ian Vickers walks you through recipe

DETROIT – In this edition of Tasty Tuesday Home Edition, learn how to make empanadas with Local 4′s very own Ian Vickers!

Ian was also joined by a special sous chef!

Check out the full video above.


  • 1 lb of cooked chorizo (substitute with chicken, beef or veggies)
  • 2-3 boiled/dice potatoes (substitute with peppers/onion/chiles)
  • 8oz of tomato sauce
  • 20 Empanada shells (can buy in freezer section at specialty market or make your own with recipe below)
  • 1 packet Sazon Goya con culantro y achiote

EMPANADA SHELL recipe here


  1. Take one heaping spoonful of stuffing and put in the middle of a disc.
  2. Fold disc in half.
  3. Use tongue of fork to press edges together.
  4. Heat oil in frying pan (or fryer) to about 350 degrees. Make sure there's enough to submerge empanadas.
  5. Cook 3-5 at a time for about 5 minutes.
  6. For this recipe, we usually top the empanadas with a cilantro-cream. Basically, we put sour cream and a bunch of cilantro in a food processor and blend until the white looks green.