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
Ian was also joined by a special sous chef!
Check out the full video above
INGREDIENTS:
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
DIRECTIONS:
Take one heaping spoonful of stuffing and put in the middle of a disc.
Fold disc in half.
Use tongue of fork to press edges together.
Heat oil in frying pan (or fryer) to about 350 degrees. Make sure there's enough to submerge empanadas.
Cook 3-5 at a time for about 5 minutes.
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.
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