1 tablespoon olive oil
1 white onion, diced
4 cloves garlic chopped
4 small fresh serrano peppers
2 (9-ounce packages) El Mexicano Pork Chorizo
3 medium-sized potatoes, cut into small cubes
4 plum tomatoes, diced
1 teaspoon thyme
4 peaches, pitted, skinned, and cubed
¼ cup queso fresco, crumbled
10 empanada wrappers (1 pack)
2 tablespoons butter, melted
In a hot skillet, heat olive oil and then brown the serrano peppers; remove the peppers, take off the stem, and dice. Then, cook the onion and garlic until they are clear. Add the chorizo, potatoes, and diced serranos, and cook on medium until the potatoes are soft. Let the mixture cool.
Preheat the oven to 400°F. To make the empanadas, take an empanada wrapper and in the middle place 2 large tablespoons of the cooked pork and vegetable mixture, some of the uncooked cubed peach, and a little of the queso fresco. Fold the dough in half and crimp the edge with a fork or pinch and roll the edges for a braided look. Place the crimped dough on a pan coated with a little cooking spray. Spread melted butter on the empanadas. Cook them for 20 minutes or until they are a little brown. Cool on a rack. Makes about 10 empanadas.
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