Chorizo and Sausage Empanada #2 web

Chorizo & Sausage Empanada


Prep Time

Total Time

Gluten Free


1 hr 30 min

2 hr


This empanada recipe is packed with chorizo, Jones sausage, pepper jack cheese and even a touch of Mexican chocolate.

Pork Sausage Stuffing

This recipe is made with

Uncooked Pork Sausage Roll, Mild

Product Information


2 cups maseca, masa harina flour
1 cup warm water
1/2 tablespoon lard
4 cups vegetable oil
1/2 cup chorizo, chopped small
1/2 cups Jones Dairy Farm All Natural Ground Pork Sausage
2 red bell peppers, roasted, seeded, and peeled
Vegetable oil for roasting
1/4 teaspoon white vinegar
1 cup hot water
1 teaspoon Mexican chocolate, crumbled
Salt and pepper to taste
1-2 bunches of cilantro
3 garlic cloves, sliced
1/2 cup pepper jack cheese, finely grated


Step 1
In medium bowl, combine the masa harina flour with warm water and lard; season with salt and ground pepper. It should form a semi-hard ball, not too dry or too wet. If it is too dry, add a few drops of water, if too wet, add a little more masa harina flour. Reserve dough and vegetable oil for frying.

Step 2
In medium sized frying pan, brown chorizo and drain off most of the fat. Remove chorizo and reserve.

Step 3
Add ground sausage to the same pan and brown, breaking up as it cooks. Drain off most of the fat from sausage and cooked chorizo.

Step 4
Preheat oven to 450°F. Clean bell peppers and season with vegetable oil, salt and ground black pepper; place on sheet pan. Roast until they are medium brown to almost black; do not over-char.

Step 5
Remove from oven and place in bowl; cover with plastic wrap or towel; remove skins once cooled.

Step 6
Add roasted peppers, white vinegar, hot water, and Mexican chocolate to blender; blend until smooth. Strain through fine strainer to remove any large particles that did not blend. Taste and season with salt and ground black pepper. In medium saucepot, boil water.

Step 7
Place cilantro bunches into boiling water for about ten seconds, just to soften. Place in bowl of ice cold water. Let cool and take out of ice water; set aside.

Step 8
Clean and slice garlic. Place in small fry pan with very little oil and cook over medium low heat, try not to brown. When sweated, remove from fry pan.

Step 9
Place cilantro, garlic and very little water into blender and blend until smooth. Add water slowly, as needed, to help combine. Strain through fine strainer to remove any large particles that did not blend. Taste and season with salt and ground black pepper.

Step 10

Roll out empanada dough on masa harina floured work surface to 1/8-inch thick. Cut out 4-inch diameter circles with cookie cutter.

Step 11
Fill half of 4-inch diameter circle with 3 tablespoons of filling and sprinkle with pepper jack cheese. Fold over other half and close with a little water to seal.

Step 12
Heat 4 cups of oil in deep saucepot. Carefully place empanadas into oil and fry until golden brown. Serve empanadas with warm roasted red pepper sauce and cilantro-garlic purée.

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