This is our fifth empanada episode. This time, we go to the origins of the empanadas with Spanish Empanadas.
Ingredients
2 pounds Spanish Chorizo cut into 1.4 inch slices
8 large garlic cloves, finely chopped
2 large yellow onions, cut lengthwise in half, then thinly sliced
4 large red bell peppers, cut into 1/4 inch strips
Healthy pinch of dried oregano
1 t salt, or to taste
1/2 cup dry white wine
1. Heat the oil in a large skillet on high heat.
2. Add the chorizo and cook while stirring until it’s fat begins to render (about 2 minutes).
3. Lower the heat to medium and add the garlic and cook until golden (about 40 seconds).
4. Add the onions and bell peppers and cook until the onion is translucent (about 7 minutes).
5. Add the oregano, salt, red pepper flakes and bay leaves and cook for another minute.
6. Add the wine and cook for another minute.
7. Remove the mixture from the heating either allow to cook before stuffing your empanadas, or refrigerate until you are ready.
8. Once the empanadas are stuffed, you can bake them at 400F until golden brown, but we recommend deep frying for about 3-5 minutes. ENJOY!
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