EASY EMPANADAS
Chorizo and potato make for a spicy spring meal
Spring weather is here, and I’ll bet you can’t wait to get outside and enjoy the sunshine.
My bike is already at the ready in the backseat of my car, awaiting the days when I can hop onto a bike path or trail after work and ride with the wind on my face and setting sun in my eyes.
Spring is also a good idea to have a few hand-held meals like these easy Mexican meat-and-potato empanadas waiting in the fridge. When it’s time to eat, all you have to do is throw them into the oven for a few minutes to reheat.
If the thought of making fresh dough scares you, it shouldn’t. The dough in this recipe has just five ingredients (plus ice water) and comes together like a dream.
It quickly mixes into a soft and pliable ball using just your fingers and a fork, and it’s extremely forgiving as long as you let it rest in the fridge for a spell before rolling it out on a flour-dusted work surface.
I made these empanadas with ground chorizo sausage because I like spicy foods, but any ground or finely chopped cooked meat or vegetable, or combination thereof, makes a great filling. You also can add shredded cheese if you’re so inclined.
I precooked the potatoes with 1 tablespoon of water for 3 minutes in the microwave, but you also could parboil them with a little salt until they are fork tender.
Serve with salsa verde or chimichurri for dipping. I made mine with cilantro, garlic, red wine vinegar, olive oil and a pinch of red pepper. You may end up with a little extra filling — I had enough for two street-sized breakfast tacos.