{"id":5519,"date":"2011-09-13T07:05:30","date_gmt":"2011-09-13T14:05:30","guid":{"rendered":"http:\/\/freshbynorthwest.com\/?p=5519"},"modified":"2014-09-24T16:05:42","modified_gmt":"2014-09-24T23:05:42","slug":"a-spicy-summer-sunset-with-chorizo-empanadas","status":"publish","type":"post","link":"https:\/\/freshbynorthwest.com\/a-spicy-summer-sunset-with-chorizo-empanadas\/","title":{"rendered":"Chorizo Empanadas"},"content":{"rendered":"

Recently summer came to the Northwest in earnest, and so to celebrate we sat outside with friends. As the sun went down we drank chilled Prosecco touched with Aperol (called Aperol aperitivo) and ate Chorizo Empanadas and Fresh Corn Fritters with Green Sauce<\/a>. Great hot weather taste combinations.<\/p>\n

Chorizo Empanadas<\/strong>
\nMakes 18 small empanadas<\/p>\n

\"\"<\/a>

Empanadas with fresh salsa, hot and ready to eat.<\/p><\/div>\n

Hints<\/span><\/p>\n

    \n
  1. I love small empanadas, a few bites of delicious filling tucked inside flaky pastry and a perfect medium for spicy sauce. My problem with empanadas is the \u201cflaky\u201d pastry part. I almost never get it right. So this time, telling myself that all empanada pastry needs to do is provide a flaky package for fabulous filling and that delicate buttery flavor will overpower the filling anyway, I bought Marie Callender\u2019s frozen dough.\u201d La masa era perfecta.\u201d<\/li>\n
  2. Saved small amounts of leftover meats, pork, lamb, short ribs, and sausage make great tamale and empanada fillings. This time I found 3 uncooked chorizo sausages and a little leftover pulled pork in the freezer.<\/li>\n
  3. I make my own Mexican seasoning combinations because I like to, and I want to control the salt, include powdered unsweetened dark chocolate, cinnamon, dried Mexican oregano and freshly ground cumin seeds.<\/li>\n
  4. Unsweetened dark chocolate provides a rich flavor base to Mexican meat sauces and fermented black beans* (Asian, usually Chinese) add mustiness. Fresh mint brings a fresh taste that balances the rich spiciness. Lessons from Coyote Caf\u00e9, by Mark Miller<\/a>, the brilliant Tex Mex chef and restaurateur.<\/li>\n
  5. Serve empanadas with Red Sauce, Mexican Style Sour Cream or your favorite Fresh Salsa.<\/li>\n<\/ol>\n

    *Available in jars in the Asian condiment sections of large supermarkets and Asian specialty stores. I don\u2019t buy brands that also contain garlic.<\/p>\n

    Ingredients<\/span><\/p>\n

    3 raw chorizo sausages, skin removed
    \n\u00bc cup minced onion
    \n2 cloves fresh garlic, minced
    \n\u00bc cup cooked pulled pork (optional)
    \n\u00bc cup minced Poblano pepper
    \n1 tbs. Mexican seasoning (Taco, Fajita or homemade etc.)
    \n\u00bd tsp. unsweetened dark chocolate (powdered or bits)
    \n1\/8 tsp. ground cinnamon
    \n\u00bd tsp. minced fresh oregano or \u00bc tsp. dried Mexican oregano
    \n1 tbs. fermented black beans (if beans are whole, smash them)
    \n\u00bc cup chopped fresh cilantro
    \nHot sauce to taste
    \n6 oz. part skim Queso Fresca
    \n2 frozen piecrust shells, thawed
    \n\u00bc cup egg wash<\/p>\n

    Procedure<\/span><\/p>\n

    Preheat oven to 375\u00ba<\/p>\n

      \n
    1. In a medium size fry pan, fry sausage, breaking it up into small pieces as it cooks. Add onion and garlic and cook until sausage is done.<\/li>\n
    2. Add pork, Poblano pepper, seasoning, chocolate, cinnamon, oregano and black beans and mix together over heat for about 2 minutes. Remove the pan from heat. Taste and add hot sauce to taste. Set aside to cool.<\/li>\n
    3. Following package directions roll out dough, one crust at a time. Using an upside down glass or round cookie cutter, cut out 18, 3 \u00bd\u201d circles (or more if there is enough dough) using up all of the dough.<\/li>\n
    4. Using your fingers, break up the cheese into pieces the size of garbanzo beans.<\/li>\n
    5. Working with one piece of dough at a time, place about 1 tbs. chorizo mixture slightly off center toward the front of each piece. Place 3 or 4 pieces of cheese over the filling.\n
    6. Brush the completed empanadas with egg wash.<\/li>\n
    7. Bake for 10-12 minutes or until surfaces are golden brown. Remove from oven and serve immediately with Red Sauce, Mexican style sour cream garnished with a sprinkling of minced fresh cilantro, or fresh salsa at room temperature.<\/li>\n<\/ol>\n

      Red Sauce<\/strong><\/p>\n

      Ingredients<\/span><\/p>\n

      \u00be cup crushed canned tomato
      \n1 tsp. Mexican seasoning
      \n1 tsp. minced fresh mint
      \n2 tbs. fresh lime juice
      \nHot sauce to taste<\/p>\n

      Mix ingredients and let flavors set up for about 15 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Recently summer came to the Northwest in earnest, and so to celebrate we sat outside with friends. As the sun went down we drank chilled Prosecco touched with Aperol (called Aperol aperitivo) and ate Chorizo Empanadas and Fresh Corn Fritters … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":9911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[127,204,435,151,15,35,26,36,299,29,236],"class_list":["post-5519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-by-heidi-rabel","tag-appetizer","tag-chorizo","tag-cook-and-eat","tag-fall-recipes","tag-fresh-food","tag-heidis-hints","tag-home-cooking","tag-leftovers","tag-mexican","tag-recipes","tag-summer"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/5519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/comments?post=5519"}],"version-history":[{"count":37,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/5519\/revisions"}],"predecessor-version":[{"id":11145,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/5519\/revisions\/11145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media\/9911"}],"wp:attachment":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media?parent=5519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/categories?post=5519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/tags?post=5519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}