Beef Empanadas With Spicy Chorizo Filling

Ingredients

FILLING
1 slice hearty white sandwich bread, torn into quarters
2 tablespoons low-sodium chicken broth
1 pound 85 percent lean ground chuck
Salt and pepper
6 tablespoons olive oil
6 ounces Spanish chorizo sausage, cut into 1⁄4-inch dice
2 onions, chopped fine
4 garlic cloves minced
1 tablespoon ground chipotle powder
1 teaspoon ground cumin
1 (14.5-ounce) can tomato sauce
1⁄2 cup chopped fresh cilantro
1⁄3 cup raisins, chopped coarse
4 teaspoons cider vinegar
DOUGH
3 cups (15 ounces) all-purpose flour
1 cup (5 ounces) masa harina
1 tablespoon sugar
2 teaspoons salt
12 tablespoons unsalted butter, cut into 1⁄2-inch pieces and chilled
1⁄2 cup cold vodka or tequila
1⁄2 cup cold water
5 tablespoons olive oil

Instructions

FOR THE FILLING: Process bread and broth in food processor until paste forms, about 5 seconds, scraping down sides of bowl as necessary. Add beef, 3⁄4 teaspoon salt, and 1⁄2 teaspoon pepper and pulse until mixture is well combined, 6 to 8 pulses.
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chorizo and cook until crisp, about 5 minutes. Transfer chorizo to bowl using slotted spoon, leaving rendered fat in skillet. Add onions to skillet and cook, stirring frequently, until beginning to brown, about 5 minutes. Stir in garlic, chipotle, and cumin; cook until fragrant, about 1 minute. Add beef mixture and cook, breaking meat into 1-inch pieces with wooden spoon, until browned, about 7 minutes. Add tomato sauce and reserved chorizo and simmer until mixture is moist but not wet, 3 to 5 minutes. Transfer mixture to bowl and cool for 10 minutes. Stir in cilantro, raisins, and vinegar. Season with salt and pepper to taste and refrigerate until cool, about 1 hour. (Filling can be refrigerated for up to 2 days.)
FOR THE DOUGH: Process 1 cup flour, masa harina, sugar, and salt in food processor until combined, about 2 pulses. Add butter and process until homogeneous and dough resembles wet sand, about 10 seconds. Add remaining 2 cups flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses. Empty mixture into large bowl.
Sprinkle vodka and water over mixture. Using hands, mix dough until it forms tacky mass that sticks together. Divide dough in half, then divide each half into 6 equal pieces. Transfer dough pieces to plate, cover with plastic wrap, and refrigerate until firm, about 45 minutes or up to 2 days.
TO ASSEMBLE AND BAKE: Adjust oven racks to upper-middle and lower-middle positions, place 1 rimmed baking sheet on each rack, and heat oven to 425 degrees. While baking sheets are preheating, remove dough from refrigerator. Roll each dough piece out on lightly floured counter into 6-inch circle about 1⁄8 inch thick, covering each dough round with plastic wrap while rolling remaining dough. Place about 1⁄3 cup filling in center of each dough round. Brush edges of dough with water and fold dough over filling. Trim any ragged edges. Press edges to seal. Crimp edges of empanadas using fork. (Empanadas can be made through step 5, covered tightly with plastic wrap, and refrigerated for up to 2 days.)
TO BAKE: Drizzle 2 tablespoons oil over surface of each hot baking sheet, then return to oven for 2 minutes. Brush empanadas with remaining 1 tablespoon oil. Carefully place 6 empanadas on each baking sheet and cook until well browned and crisp, 25 to 30 minutes, switching and rotating baking sheets halfway through baking. Cool empanadas on wire rack for 10 minutes and serve.

Beef Empanadas With Spicy Chorizo Filling

Ingredients

Instructions

Tags

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