Mexican Chorizo and Corn Empanadas with Cumin Chili Sauce
Ingredients
- For Dough:
- 3 cups Flour
- 1/2 tsp salt
- 5 oz Melted coconut oil
- 1 cup water
- Filling:
- Avocado oil for cooking
- 4 oz chopped chorizo sausage
- 1/4 cup diced sweet onion
- 1/2 tsp chopped fresh garlic
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh tomato
- 1/2 cup cooked corn, removed from the cob (preferably fresh, we grille ours)
- 1/4 cup Shredded cheddar or jack cheese
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
- For Sauce:
- Avocado or olive oil to cook
- 1 cup fresh diced onion
- 1 tsp chopped fresh garlic
- 1 Tbsp chopped fresh jalapeno or chili of your choice
- 1 Tbsp ground cumin
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 oz tequila
- 1 each 28 oz can of crushed tomato
- 1 can water (the can from the tomatoes)
- Salt and pepper to taste
Instructions
- Make the dough: Either by hand or in mixer, using dough hook, combine flour and salt. Add in oil and water. Mix until a smooth dough is formed. It should be very pliable, but not wet or sticky. If too wet, add more flour. If too dry add more water. Lightly flour the dough and set aside, covered with plastic for about an hour. The gluten needs to relax.
- Make the sauce ahead of time as it takes a while to cook. Heat oil in a heavy pot, over high heat.. Add in garlic and onion. Cook and stir until translucent. Add the jalapeno and stir. Then add the tequila. Cook off the alcohol. Then add the remaining ingredients. Stir and bring to a boil. Then cut the temperature back to low to medium. You want a light simmer. Allow to simmer at least an hour, stirring occasionally. It should resemble pasta sauce when done.
- Make the filling: Saute the onion and garlic in heated oil until translucent (stirring occasionally). Add in the chorizo, and allow it to brown. Stir as needed. Add the spices and mix well. Remove from heat and add in the rest of the ingredients. Fold together until the mix sticks together. You should be able to make a ball of the mix.
- Make 8 to 16 balls out of the dough. Press them in a tortilla press or flatten by hand. Place a little bit of the filling in the center of each disk of dough. Then fold up the sides to create a half moon and crimp the edges to seal in the filling. Place them in a flat pan lined with parchment and spray with pan spray or use a silicone non stick pad. Place in a pre-heated 400 degree oven for about 15 to 20 minutes. They should become golden brown. Serve hot with the chili sauce.