Chorizo Empanadas Recipe
The summer is “officially” over, but it doesn’t feel like it because the temperatures here have been at their highest. My air conditioner is definitely asking for a break already. While doing a little shopping in the supermarket, we saw our first pumpkin of the season, and I had a flashback of all the fun we had last year in the apple/pumpkin picking. We can’t wait to do it again this year. Having said that, I am trying to change my state of mind. Therefore, I changed the mood of my pictures to do so. I love shooting dark and moody images; these Mini Pork Chorizo Empanadas were the perfect subject.
How to make Chorizo Empanadas
Yay!! You can officially say this is empanada week! This version is a little different. They are made with wonton wraps, which is very convenient because they can be ready to eat in less than 15 minutes. I also love the fact that they are baked!! Because with the holidays coming up, it is always a good idea to control your calorie intake. Oh! The filling is made with ground pork and chorizo. The chorizo has plenty of seasoning and flavor, so you don’t need to get your hands dirty. I added some black beans and corn to make it colorful and more Latin. I also added El Yucateco Chile Habanero Hot sauce. El Yucateco hot sauces are made with fresh habanero peppers. They are packed with a little more kick than the average hot sauce but with far less vinegar, so you get the true flavor of the pepper when you add this sauce to any dish.
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These empanadas are perfect for your guy and his friends to eat while they watch Sunday football. Just make sure to make enough, because they are very addicting and will disappear quickly. ¡Buen Provecho!
