Breakfast Empanadas: A Savory Start to Your Day

The aroma of sizzling chorizo always transports me back to my grandmother’s kitchen. She would make these amazing breakfast empanadas, the kind that filled the house with warmth and a hunger that only those flaky, savory pastries could satisfy. The combination of spicy chorizo, tender potatoes, and just a hint of jalapeño, all wrapped in a crispy golden shell, was simply irresistible. Every bite was a little piece of love.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: 8 empanadas
• Dietary Type: Varies (can be adapted to be gluten-free)

Ingredients

• 3 cups vegetable oil
• 2 teaspoons vegetable oil
• 2 Spanish chorizo links, casings removed
• 1 onion, chopped
• 1 lb boiling potato, peeled and shredded
• 1/2 cup diced jalapeño
• 2 plum tomatoes, seeded and chopped
• 1/2 teaspoon cumin
• 1/4 cup finely chopped cilantro
• 1/3 cup grated queso blanco
• 8 frozen empanada wrappers, thawed
• 1 (16 ounce) jar salsa
• sour cream for serving

Equipment Needed

• 12-inch nonstick skillet
• Large bowl
• Floured surface for rolling
• Deep 12-inch skillet
• Paper towels

Instructions

1. First, prepare the filling. Heat 2 teaspoons of vegetable oil in a 12-inch nonstick skillet over moderately high heat. The oil should be hot but not smoking.
2. Add the chorizo (with the casings removed) and chopped onion to the skillet. Cook, stirring frequently, until the onion is softened and the chorizo is cooked through and starting to brown.
3. Add the peeled and shredded potatoes, along with a pinch of salt and pepper, to the skillet.
4. Cover the skillet and cook, stirring occasionally, until the potatoes begin to turn golden brown. This should take about 6 minutes. Make sure to scrape the bottom of the pan to prevent sticking.
5. Stir in the diced jalapeños, seeded and chopped plum tomatoes, and cumin. Cook for another minute, stirring to combine all the ingredients.
6. Transfer the mixture to a large bowl and allow it to cool completely. This step is crucial to prevent the empanada wrappers from becoming soggy later.
7. Once the filling is cooled, stir in the finely chopped cilantro, grated queso blanco, and additional salt and pepper to taste. Adjust seasoning as needed.
8. On a lightly floured surface, roll out each thawed empanada wrapper into a 6-inch round.
9. Place about 1/3 cup of the filling in the center of each wrapper. Form the filling into a small log shape.
10. Moisten the edges of the wrapper with a finger dipped in water. This will help the empanada seal properly.
11. Fold each wrapper over the filling to form a half-moon shape.
12. Press down around the filling to force out any trapped air. This will prevent the empanadas from bursting during frying.
13. Seal the edges by pressing them together firmly with a fork. The fork not only seals the empanada but also creates a decorative crimped edge.
14. In a deep 12-inch skillet, heat the remaining 3 cups of vegetable oil over moderate heat until it is hot but not smoking. To test the oil, drop a tiny piece of wrapper into the oil; it should sizzle immediately.
15. Fry the empanadas in 3 batches, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy empanadas.
16. Gently turn the empanadas during frying, until they are golden brown on both sides. This should take about 3 minutes per batch.
17. Transfer the fried empanadas to a plate lined with paper towels to drain any excess oil.
18. Serve immediately with salsa and sour cream, if desired.

Expert Tips & Tricks

• Make-Ahead Filling: The filling can be prepared up to 2 days in advance and stored in the refrigerator. This will save you time on the day you want to make the empanadas.
• Freezing Empanadas: Assembled but unfried empanadas can be frozen for up to 2 months. Freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Fry them directly from frozen, adding a minute or two to the cooking time.
• Preventing Bursting: Make sure to press out all the air from the empanadas before sealing them. This will prevent them from bursting during frying.
• Spice Level: Adjust the amount of jalapeño to your liking. For a milder flavor, remove the seeds and membranes from the jalapeños before dicing.
• Even Cooking: Maintaining a consistent oil temperature is crucial for even cooking. Use a thermometer to monitor the oil temperature and adjust the heat as needed.

Serving & Storage Suggestions

Serve these breakfast empanadas immediately while they are still hot and crispy. They are delicious served with a side of your favorite salsa and a dollop of sour cream. You can also serve them with a side of fresh fruit or a simple salad for a complete breakfast or brunch.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a quicker option.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	15mg	5%
Sodium	400mg	17%
Total Carbohydrate	40g	13%
Dietary Fiber	4g	16%
Sugars	5g	–
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Empanadas: Use gluten-free empanada wrappers or make your own gluten-free dough.
• Vegetarian Empanadas: Replace the chorizo with black beans, corn, and other vegetables.
• Spicier Empanadas: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
• Cheese Variations: Use different types of cheese, such as Monterey Jack, cheddar, or Oaxaca cheese.
• Sweet Empanadas: For a dessert variation, fill the empanadas with fruit fillings like apple, cherry, or guava.

FAQs (Frequently Asked Questions)

Q: Can I bake these empanadas instead of frying them?
A: Yes, you can bake them! Brush the empanadas with egg wash and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Q: Can I use pre-made empanada dough instead of wrappers?
A: Absolutely! Pre-made empanada dough works great and can save you some time. Just be sure to roll it out thinly before filling.

Q: How do I prevent the empanadas from sticking to the skillet when frying?
A: Make sure the vegetable oil is hot enough before adding the empanadas to the skillet. Also, don’t overcrowd the skillet, as this will lower the oil temperature and cause the empanadas to stick.

Q: Can I make these empanadas ahead of time and store them in the refrigerator?
A: Yes, you can assemble the empanadas ahead of time and store them in the refrigerator for up to 24 hours. Fry them just before serving.

Q: What if I can’t find queso blanco?
A: If you can’t find queso blanco, you can substitute it with Monterey Jack or another mild, melting cheese.

Final Thoughts

These breakfast empanadas are a delightful way to start your day with a burst of flavor and warmth. The combination of spicy chorizo, savory potatoes, and crispy golden crust is simply irresistible. Don’t be afraid to experiment with different fillings and variations to create your own unique breakfast empanada masterpiece. Give this recipe a try, and let me know what you think! I’d love to hear about your variations and flavor combinations. And why not pair these with a strong cup of coffee or a refreshing glass of orange juice for the perfect breakfast experience?