BLACK BEAN CHORIZO & CORN EMPANADAS
Now, mind you, this recipe is not traditional as it practical. I mean, I can already hear many an Abuela, from generations over, shouting, ‘¡Estúpido! ¡Eso no es empanada!’ Rightfully so, however, my Black Bean Chorizo & Corn Empanadas were a singular first class luxury when budget constraints attempted to send my appetite to coach; being all but a college dropout living in my first apartment on $5.00 an hour working at a coffee shop in the Warwick Hotel in Philadelphia. Crispy, golden, deep fried goodness using my Everything Dough with an authentic upgrade; Cacique Pork Chorizo rather than embarrassing amounts of chili and garlic powders for quasi-Latin flavor all those years ago.
PREP/COOK TIME: 1 Hour 45 Minutes
Makes 6 Empanadas
INGREDIENTS
1 Package – Cacique Pork Chorizo ($1.19 9 Oz)
1 Can – Black Beans, Drained and Rinsed ($0.59 15.25 Oz)
1 Cup – Frozen Corn ($.95 12 Oz / $.38)
1 Cup plus 2 Tb – Vegetable Oil ($2.19 48 Oz Bottle / $.38)
THE NITTY GRITTY
In a large skillet, or non-stick pan, heat 2 Tb of vegetable oil at medium high. Add chorizo; sputtering will occur, reduce heat to medium low and stir using a wooden spoon. Cook chorizo for about 3 – 4 minutes, or till just about resembling an over-thickened sauce. Add black beans and corn; stir to combine. Cook mixture for 2 – 3 minutes.
(NOTE: If corn is somewhat icy than toss into a microwave safe bowl and heat on high for 15 – 30 seconds till melted. Pass through a strainer and transfer heated corn to paper towels to absorb any moisture.)
Once cooked, turn off heat. Using the back of a fork, proceed to roughly mash black beans and corn into chorizo till somewhat blended; stir to combine. Set mixture aside in a medium to large mixing bowl to cool completely.
Clean pan for use to fry empanadas.
On a lightly floured surface, roll dough out into a large rectangle, about 1/8” thick; cut into about 5” rounds using the lip of a large drinking glass, or a 5” circular cookie mold. Fill each round with about 2 tablespoons of filling in the center; fold over making a half-moon, pinching the ends. Using the tines of a fork, gently press down around the edges to seal filling.
In the same pan, heat one cup of vegetable oil at medium high for about 2 minutes, or till oil starts to shimmer. Fry empanadas in batches, adding 3 to 4 at a time. Fry for about 2 – 3 minutes each side, or till empanadas are crisp and golden. Transfer to paper towels to drain oily access.
Serve with sour cream and hot sauce for dipping. I’m sticking with my tradition as pictured; serving these crispy bundles with ranch dressing. Trust me, along with the heat of that filling and the cool, zesty tang; you’ll thank me for it.
Enjoy!!
AUGUST 27, 2020
